Ontario Food Handler key terms

Sickness caused by eating or drinking something contaminated with harmful bacteria, viruses, parasites, toxins, or chemicals. Symptoms can range from mild stomach upset to life-threatening complications, and onset may occur within hours or take days.

An incident where two or more people get the same illness from eating the same food, confirmed by laboratory or epidemiological investigation. Public health units investigate outbreaks to find the source and stop further spread.

Food that supports the rapid growth of harmful microorganisms because it is moist, high in protein, and low in acid. Examples include meat, poultry, fish, dairy, eggs, cooked rice, and cut melons; these need strict time and temperature control.

The range of 4°C to 60°C (40°F to 140°F) in which bacteria multiply most rapidly. Potentially hazardous food should spend as little time as possible in this range and must not exceed cumulative time limits.

Holding, storing, cooling, or reheating food at temperatures or for durations that allow harmful microorganisms to grow or toxins to form. It is one of the leading causes of foodborne illness in food service.

A guideline that potentially hazardous food left in the temperature danger zone must be discarded after a cumulative two hours, or after one hour if the ambient temperature is above 30°C. Corrective action depends on the operation's written procedures.

The transfer of harmful microorganisms or allergens from one food, surface, or utensil to another, often through hands, cutting boards, knives, or drips. Preventing it requires separation of raw and ready-to-eat foods plus effective cleaning and sanitizing.

Food that is served without further cooking or washing to remove contamination, such as deli meat, salad, bread, and cut fruit. It must never contact raw animal food, dirty equipment, or bare hands during handling.

Touching ready-to-eat food directly with uncovered hands, which can transfer microorganisms from skin. It is generally prohibited; handlers must use utensils, deli paper, or single-use gloves instead.

The process of wetting hands, applying soap, lathering and scrubbing for at least 15 to 20 seconds including under nails and up to the wrists, rinsing, and drying with paper towels. It must occur before food handling and after contamination events.

A dedicated sink with hot and cold running water, soap, and a sanitary drying method, used only for washing hands. It must be accessible, unobstructed, and stocked at all times, and must never be used for food prep or dishwashing.

Disposable gloves worn to reduce bare-hand contact with ready-to-eat food. They are not a substitute for handwashing: hands must be washed before putting them on and after removing or changing them, and gloves must be changed when torn or contaminated.

A public health measure that prevents a food handler from working with food or in food areas because they have a reportable illness or symptoms such as vomiting, diarrhea, or jaundice. Exclusion lasts until clearance criteria are met.

A diagnosed or suspected infection that must be reported to the medical officer of health and may require exclusion from food handling, such as typhoid, hepatitis A, E. coli O157:H7, Salmonella, Shigella, or norovirus. Rules are set in provincial regulation.

The step of accepting deliveries of food, when handlers must check temperature, packaging integrity, labels, and dates before acceptance. Potentially hazardous refrigerated food should arrive at or below 4°C, and frozen food should be solidly frozen.

First In, First Out: a stock rotation method in which the oldest products are used or sold before newer ones. It reduces waste and helps ensure food is used within its shelf life.

Labelling food with the date it was prepared or opened and its discard date, so staff know when it is no longer safe to use. Ready-to-eat potentially hazardous food prepared on site is typically held no more than seven days at 4°C or colder.

Rapidly lowering the temperature of cooked potentially hazardous food so it passes through the danger zone quickly. A common standard is from 60°C to 20°C within two hours, then to 4°C within four more hours, using shallow pans, ice baths, or blast chillers.

Bringing previously cooked and cooled food back to a safe serving temperature, typically to at least 74°C (165°F) for 15 seconds within two hours, for hot holding. Reheating must be done quickly and food should not be reheated more than once.

Keeping cooked food at or above 60°C (140°F) until served, using equipment such as steam tables or hot cabinets. Food must be held at this temperature before service begins and checked regularly with a probe thermometer.

Keeping cold food at or below 4°C (40°F) to slow microbial growth, using refrigeration, ice, or chilled display units. Temperatures must be monitored and recorded, and food must not sit above the rim of the container.

A thermometer with a metal stem inserted into food to measure its internal temperature. It must be calibrated regularly, cleaned and sanitized before and after each use, and used to verify cooking, holding, and cooling temperatures.

Adjusting a thermometer so its reading is accurate, usually checked against an ice-water bath at 0°C or a boiling-water bath. Inaccurate readings can cause food to be undercooked or held at unsafe temperatures.

Removing visible dirt, food residue, grease, and other soil from surfaces and equipment using detergent and water. Cleaning must happen before sanitizing, because sanitizer cannot work properly on a soiled surface.

Reducing the number of microorganisms on a cleaned surface to a safe level using heat or a chemical sanitizer at the correct concentration and contact time. It is done after cleaning and before the surface is used for food.

A chemical such as chlorine, quaternary ammonium, or iodine, or a heat treatment, used to reduce microorganisms on food-contact surfaces. It must be mixed to the labelled concentration, used with the correct contact time, and checked with test strips.

Small strips used to check the concentration of a chemical sanitizer solution against the manufacturer's target range. Solutions that are too weak may not sanitize, and those that are too strong may leave residue or contaminate food.

A multi-compartment sink used to wash, rinse, and sanitize equipment and utensils, with a separate area for air-drying. It must not be used for handwashing or food preparation, and compartments must be large enough to immerse items.

Preventing and managing rodents, insects, and other pests through proofing, sanitation, waste management, and monitoring. Sightings, droppings, or gnaw marks indicate a problem that must be reported and addressed by a licensed operator.

The physical food establishment, including its structure, floors, walls, ceilings, lighting, ventilation, and water supply. It must be kept clean, in good repair, and designed so that food is protected from contamination.

Handling garbage and refuse so it does not attract pests or contaminate food, using covered, leak-proof containers that are emptied frequently. Waste areas must be kept clean and located away from food storage and preparation.

Ontario legislation that gives public health units authority to inspect food premises, investigate outbreaks, and issue orders. Food service operators must comply with its requirements and with the Food Premises Regulation made under it.

The Ontario regulation under the Health Protection and Promotion Act that sets detailed requirements for food premises, including sanitation, temperature control, handwashing, equipment, and food handler hygiene. Inspectors enforce it during routine and complaint-based inspections.

The local government body responsible for inspecting food premises, investigating complaints and outbreaks, and enforcing food safety legislation. Food handlers should know how to contact their local unit and how to report unsafe conditions.

Training that teaches safe food handling and is often required or strongly recommended for operators and staff in Ontario food premises. Certification typically involves passing an approved course and renewing it periodically.

A substance, usually a protein in food, that triggers an abnormal immune response in sensitive people. In Canada the priority allergens include peanuts, tree nuts, milk, eggs, fish, crustaceans, molluscs, soy, sesame, wheat, and sulphites.

The unintended transfer of an allergen into a food that should not contain it, through shared utensils, surfaces, fryers, or hands. Even tiny amounts can cause a severe reaction, so allergen-free meals need dedicated equipment and verified ingredients.

A severe, potentially fatal allergic reaction that can involve swelling of the airway, difficulty breathing, and a drop in blood pressure. Staff must know the emergency plan, call 911, and never delay treatment while waiting for symptoms to pass.

A public health measure that allows a food handler to keep working but limits them from certain duties, such as handling food or cleaning food-contact surfaces, while they are ill or under investigation. It is used when exclusion is not required.