2. FOOD SAFETY

3. PUBLIC HEALTH AND ONTARIO REGULATIONS FOOD ESTABLISHMENTS ARE GOVERNED BY ONTARIO FOOD PREMISES REGULATIONS THE PUBLIC HEALTH INSPECTOR IS RESPONSIBLE FOR ENFORCING THE FOOD PREMISES REGULATIONS

4. REVIEW QUESTIONS WHAT LEGISLATION ARE FOOD ESTABLISHMENTS GOVERNED BY?? WHAT IS THE ROLE OF THE PUBLIC HEALTH INSPECTOR??

5. MICRO ORGANISMS

6. RESIDENT BACTERIA - NORMAL FLORA OF BACTERIA - NOT HARMFUL TRANSIENT - BACTERIA THAT WE ADD TO AND TRANSFER TO FOOD - THIS BACTERIA IS HARMFUL

7. HARMFUL MICRO- ORGANISMS PATHOGENIC / DISEASE PRODUCING FEED ON HAZARDOUS FOODS AND MULTIPLY QUICKLY COLOURLESS/ODOURLESS/ TASTELESS

8. HANDS * HANDS ARE RESPONSIBLE FOR FOR SPREADING THE GREATEST AMOUNT OF BACTERIA * EXAMPLE - CAMPYLOBACTER - LEADING CAUSE OF ILLNESS IN NORTH AMERICA

9. OBVIOUS SPOILAGE SOME MICRO-ORGANISMS CAN CAUSE FOOD TO SPOIL A CHANGE IN COLOUR, TEXTURE, ODOUR BLUE MOLD ON CHEESE / SLIMY, SHINY APPEARANCE ON COLD CUTS

10. TYPES OF MICR0-ORGANISMS BACTERIA PATHOGENIC BACTERIA CAUSE MOST OF FOOD BORNE ILLNESS LIVE AND GROW IN POTENTIALLY HAZARDOUS FOODS

11. VIRUSES ONLY GROW IN LIVING CELLS ARE SPREAD TO FOOD BY PEOPLE WHO ARE INFECTED WITH THE VIRUS FOUND IN FAECES AND URINE SPREAD TO READY TO EAT FOODS

12. TYPES OF VIRUSES HEPATITIS A NORWALK VIRUS

13. PARASITES REQUIRE A HOST TO SURVIVE A LIVING PERSON / PLANT / ANIMAL UNTREATED WATER SUPPLIES- CRYPTOSPORIDIUM & CYCLOSPORA RECREATIONAL WATER - GIARDIA LAMBLIA

14. MOULD FOOD SPOILAGE THAT CAN BE SEN FREEZING PREVENTS THE GROWTH OF MOULD SOME MOULDS PRODUCE POISONS CALLED MYCOTOXINS THAT CAN COUSE ILLNESS, INFECTIONS, AND ALLERGIC REACTIONS SCRAPING THE MOULD OFF FOOD IN NOT THE SOLUTION

15. CHEESE MOULD ON HARD CHEESE MAY BE CUT AWAY OTHER FOOD WITH MOULD SHOULD BE THROWN AWAY

16. YEASTS REQUIRE SUGAR AND MOISTURE TO SURVIVE SPOIL PRODUCTS BY SLOWLY EATING THE FOOD CONTAMINATION CAN APPEAR AS BUBBLES, AN ALCOHOL SMELL SOME YEASTS ARE HELPFUL, SUCH AS IN BREAD

17. POTENTIALLY HAZARDOUS FOOD HIGH IN PROTEIN HIGH IN MOISTURE NEUTRAL pH (not too acid or alkaline) IN FAVOURABLE CONDITIONS BACTERIA CAN DOUBLE IN 10 - 20 MINUTES

18. SIX CONDITIONS FOR GROWTH Food Acidity level Time FAT TOM Temperature Oxygen Moisture

19. FOOD (HIGH PROTEIN) MEAT, POULTRY,FISH,SHELLFISH, EGGS PROCESSED MEATS COOKED CEREALS AND GRAINS CUSTARDS, PUDDINGS, AND WHIPPED CREAM MILK AND MILK PRODUCTS, SOFT CHEESES

20. FOOD pH LEVELS below 7.0 is acidic 7.0 is Neutral above 7.0 is alkaline hazardous pH 4.6 - 7.0

22. TEMPERATURE

23. THE DANGER ZONE 4 - 60 DEGREES CELSIUS KEEP FOOD OUT OF THE DANGER ZONE

24. FOODBORNE ILLNESS FOOD BOURNE INFECTION - CONSUMING PRODUCTS CONTAMINATED WITH PATHOGENIC BACTERIA, PARASITES, OR VIRUSES IE. SALMONELLA, HEPATITIS, E.COLI

25. FOODBORNE INTOXICATION - (BACTERIAL) CONSUMING PRODUCTS CONTAINING TOXINS (POISONS) THAT HAVE BEEN PRODUCED BY PATHOGENIC BACTERIA IE. STAPHYLOCOCCUS AUREUS