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FOOD SAFETY 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 REVIEW QUESTIONS WHAT LEGISLATION ARE FOOD ESTABLISHMENTS GOVERNED BY?? WHAT IS THE ROLE OF THE PUBLIC HEALTH INSPECTOR?? MICRO ORGANISMS RESIDENT BACTERIA - NORMAL FLORA OF BACTERIA - NOT HARMFUL TRANSIENT - BACTERIA THAT WE ADD TO AND TRANSFER TO FOOD - THIS BACTERIA IS HARMFUL HARMFUL MICROORGANISMS PATHOGENIC / DISEASE PRODUCING FEED ON HAZARDOUS FOODS AND MULTIPLY QUICKLY COLOURLESS/ODOURLESS/ TASTELESS HANDS * HANDS ARE RESPONSIBLE FOR FOR SPREADING THE GREATEST AMOUNT OF BACTERIA * EXAMPLE - CAMPYLOBACTER LEADING CAUSE OF ILLNESS IN NORTH AMERICA 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 TYPES OF MICR0-ORGANISMS BACTERIA PATHOGENIC BACTERIA CAUSE MOST OF FOOD BORNE ILLNESS LIVE AND GROW IN POTENTIALLY HAZARDOUS FOODS 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 TYPES OF VIRUSES HEPATITIS A NORWALK VIRUS PARASITES REQUIRE A HOST TO SURVIVE A LIVING PERSON / PLANT / ANIMAL UNTREATED WATER SUPPLIESCRYPTOSPORIDIUM & CYCLOSPORA RECREATIONAL WATER - GIARDIA LAMBLIA 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 CHEESE MOULD ON HARD CHEESE MAY BE CUT AWAY OTHER FOOD WITH MOULD SHOULD BE THROWN AWAY 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 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 SIX CONDITIONS FOR GROWTH Food Acidity level Time Temperature Oxygen Moisture FAT TOM 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 FOOD pH LEVELS below 7.0 is acidic 7.0 is Neutral above 7.0 is alkaline hazardous pH 4.6 - 7.0 TEMPERATURE THE DANGER ZONE 4 - 60 DEGREES CELSIUS KEEP FOOD OUT OF THE DANGER ZONE FOODBORNE ILLNESS FOOD BOURNE INFECTION - CONSUMING PRODUCTS CONTAMINATED WITH PATHOGENIC BACTERIA, PARASITES, OR VIRUSES IE. SALMONELLA, HEPATITIS, E.COLI FOODBORNE INTOXICATION (BACTERIAL) CONSUMING PRODUCTS CONTAINING TOXINS (POISONS) THAT HAVE BEEN PRODUCED BY PATHOGENIC BACTERIA IE. STAPHYLOCOCCUS AUREUS
