Transcription of Food Safety: A Guide for Ontario's Food Handlers
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Food Safety: A Guide for Ontario's Food Handlers
food safety : A Guide for ontario s Foodhandlers2 Acknowledgment The content of this document has been reproduced by the Ministry of Health and Long-Term Care with the permission of the Windsor-Essex County Health Unit. The ministry would like to thank the Windsor-Essex County Health Unit for this valuable contribution towards the development of a provincial training program. This document is available, in whole or in part, for the use of public health units in ontario . The ministry takes no responsibility for any modification of the content of this document. Ministry of Health and Long-Term Care Public Health Division, updated January, 20173 Table of Contents 4 Introduction 12 Foodborne Illness 26 Microorganisms 43 Time and Temperature 58 Receiving and Storage 69 Microbiological Contamination 78 Personal hygiene 89 Cleaning and Sanitizing 104 Pest Control 114 food safety Management 124 References 125 Appendices4 Introduction 5 Introduction to food safety 6 Benefits for food Premises 6 food safety Legislation 10 Responsibilities 11In ReviewINTRODUCTION5 Introduction to food safety The food service industry is a big part of the Canadian economy.
Ensuring good personal hygiene is being practised by all employees. Example: The food handler is clean and wearing clean outer garments while working with food. Food handlers wash their hands after hands are contaminated, before commencing or resuming work, including after using the washroom. (O. Reg. 493/17 Section 33 (1)).
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