The different types of 

microbes include: bacteria, viruses,

fungi, parasites and protozoa.

Bacteria
Bacteria are very small, single-celled organisms that can only be seen with a
microscope . There are thousands of species, which can be found in just about
every material and environment. Most bacteria are harmless. E. coli O157:H7 is an
example of a strain of bacteria that can make you sick.

Fungi
Fungi are living organisms that are neither animals nor plants and include moulds
and yeasts. Aspergillus mould is an example of a harmful fungus. It produces toxins
that can cause cancer. This mould can be found in nuts, grains, and the milk of cows
that were fed mouldy grains.
 Parasites & Protozoa
Parasites live on or in humans and use them to grow. People can get them from
contaminated water, eating under-cooked meat from a contaminated animal or
cross-contamination.

Trichinosis is a type of parasitic infection that can spread through raw or under-
cooked pork or wild game.

Protozoa are a type of parasite. They live in the digestive tract of people and
animals and can cause foodborne illness. They get into food from contaminated
water. Giardiasis, also known as Beaver Fever, and Cryptosporidiosis are examples
of foodborne illness called by protozoa.

Viruses
Viruses are smaller than bacteria and cannot live on their own. Viruses need a host
to survive. They get inside the cells of the host and take it over. Hepatitis A is a virus
that can spread to humans through contaminated food and water and make 
Microbes - How Microbes Travel

All four types

of microbes are found throughout our environment in soil, dust, water and air. They are also in and on
humans, animals, birds, fish and insects.

Microbes cannot walk, crawl or fly on their own. They get from place to place when someone or
something moves them. You could say they are experts in hitchhiking; they move from place to place by
attaching themselves to people, insects, and rodents. Microbes are dropped off as people, insects and
rodents touch other surfaces and food. Microbes can also end up in the air and move around in the
wind.

Let’s look more closely at one of those “rides”!

Flies don’t look harmful, do they? Well, in fact they are worse than cockroaches for the ease with which
they can carry microbes. Think about where flies hang out. They are often found on dead animals, feces,
and garbage. Microbes attach themselves to the tiny hairs on the fly’s body and mouth parts and are
carried to wherever the fly lands.

This is something to keep in mind the next time you see a fly. You never know where it was hanging out
before it landed on your food!

Not all microbes are harmful. In fact, 99% of all microbes are harmless and may even be beneficial. Can
you think of any examples of products or processes in which microbes play an important or beneficial
role?

There are 7 examples on the next screen. Try to come up with at least two, before you look.

Microbes - Beneficial Microbes

You know now that there are many more good microbes than bad. Here are some examples of
processes in which microbes play a beneficial role:

 Bread making – Bread dough rises with the help of yeast.

 Wine making – Bacteria are used to ferment the grape juices into wine.

 Cheese making – Bacteria are used to ferment the milk. Some cheeses (like blue cheese)
have moulds in them.

 Dairy industry – Bacteria are found in yogurt and sour cream.

 Medicines – Penicillin is made from mould.

 Digestion – Bacteria in our intestines help us digest food.

 Breaking down waste – Bacteria break down waste in septic tanks.

So who are the bad guys?

Microbes - Pathogens

There are many bacterial pathogens that cause foodborne illness. The following chart lists some
examples:

BACTERIA SOURCE INTERESTING TO KNOW

Salmonella (2000 species) Poultry and raw eggs You will learn more about it in the
Foodborne Illness Module

E. coli 0157:H7 “hamburger Cattle intestines Can cause bloody diarrhea and kidney
disease” failure

Staphylococcus aureus Found on the human body: Forms a toxin in food that can’t be
noses, infected cuts/eyes and destroyed by cooking. See the
pimples Foodborne Illness Module

Clostridium perfringens Soil Found on vegetables, cereals, raw meats,

and poultry

Bacillus cereus Soil Found in rice, vegetables, cooked meat

and custards. This is a spore-forming
bacteria

Campylobacter  jejuni Poultry and cattle intestines Prevention: proper cooking, cleaning and
handwashing

Vibrio  parahaemolyticus Grows in silt (soil) in coastal It is not recommended to eat raw
waters where raw fish and seafood (exceptions are sushi-grade fish
shellfish are harvested and seafood)

Listeria monocytogenes Luncheon meats (cold cuts), soft Grows well at refrigeration
cheese temperatures; can cause miscarriage in
pregnant women

What does that mean to you as an employee in the food industry or in your home?

Microbes - Pathogens

As a food handler, your hands come into contact with raw and cooked foods. That means you
risk contaminating the food of others. You can help to reduce the spread of pathogens by washing your
hands frequently and ensuring you have no open cuts or wounds that may jeopardize the safety of the
food you serve.
Remember: Pathogens cannot be detected in food by smell or taste. Reduce the risk of pathogens in
the food by following the safe food handling principles and practices you will learn in this course.

The next few screens will give you a chance to practice what you have learned about pathogens.

Bacterial Microbes - FATTOM

There are six factors that affect the growth of bacteria. You can remember the six factors more easily if
you remember the first letter of each: FATTOM. Just think of ‘Fat Tom’, a chef who likes to taste his
food!

In the next few slides you will learn about each of the following:

 Food

 Acidity

 Time

 Temperature

 Oxygen

 Moisture

Bacterial Microbes - FATTOM

Food

Bacteria are living organisms that need food. They grow best in food that is moist and high in protein.
These foods are considered high-risk foods. Here are some examples:

milk and milk products

sliced melons

garlic-and-oil mixture

poultry: chicken, turkey

meat: beef, pork, lamb and veal

fish and seafood

sprouts

eggs

soy products (like tofu)

cooked rice, beans, grains, vegetables and potatoes

mayonnaise-based salads (like egg, potato and tuna salad)

Bacterial Microbes - FATTOM

Acidity

pH is a measurement of acidity and alkalinity in food. The amount of acidity or alkalinity can be
measured with a pH meter. pH scale ranges from 0 to 14.

As you can see from the scale below, foods such as fruit and vinegar are acidic in the 0 to 4.5 range.
Although some bacteria can survive in acidic foods, they don’t grow in highly acidic conditions.

Foods such as meat, dairy and even melons are considered to be weakly acidic or neutral, in the 4.5 to 7
range. This is the type of environment bacteria grow very well in.

Foods such as egg whites and soda crackers are alkaline, in the range from 8 to 14. These alkaline foods
will not support the growth of bacteria.
Bacterial Microbes - FATTOM

Time

High-risk foods should spend as little time as possible in the Temperature Danger Zone (TDZ); no more
than 2 hours. The 2-hour rule gives a good safety margin since you may not know the details of what
happened to the food before, during or after the delivery.

Bacterial Microbes - FATTOM

Temperature

 The Temperature Danger Zone (TDZ) is the range from 4°C (40°F) to 60°C (140°F). Bacteria grow and
multiply quickly in food that is kept in the TDZ.

When you handle food, it is important that high-risk foods spend as little time in this temperature range
as possible.

High-risk foods should not be in the Temperature Danger Zone (TDZ) for more than 2 hours. The next
few modules will provide more information on the TDZ.

Keeping food in the refrigerator keeps it out of the TDZ, but this only slows down bacterial growth.
Bacteria do not stop growing in the fridge!

Holding food above 60°C (140°F) will stop bacteria from growing and will even kill some.

High cooking temperatures will kill bacteria.

Bacterial Microbes - FATTOM

Oxygen

Some bacteria will only grow where there is oxygen present. They are called aerobic bacteria.

Other bacteria will only grow where there is no oxygen present and are called anaerobic bacteria.

Foodborne illness can be caused by either type; aerobic or anaerobic.

Bacterial Microbes - FATTOM

Moisture

Water activity is a way of measuring the amount of moisture in a food.

Bacteria need water to grow. They will survive in foods that do not have a lot of moisture, but will not
grow.

For example, salmonella bacteria survive on an eggshell but they don’t multiply there because of lack of
moisture.

Bacterial Microbes - Exercises

Now that you know what bacteria need to multiply, see if you can figure out which of the foods in the
following screens have the greatest risk of bacterial growth.

In order to control bacteria in foods, it is important to understand the conditions that bacteria need to
grow and multiply. The following exercise demonstrates these conditions. On each page, you will find 2
images of food with a description.

Select which of the two foods has the greatest risk of bacterial growth.

Hard Cheese

Soft Cheese

Soft Cheese

Correct!

Soft cheese like Ricotta is more dangerous than hard cheese like Parmesan because there is more
moisture available for bacteria to grow.

Select which type of food has the greatest risk of bacterial growth.

Chicken

Chocolate Cake

Chicken

Correct!

Poultry is more dangerous because it is high in protein and moisture. Chocolate cake is safer because
most chocolate cakes don’t have a high protein or moisture content.

Select which type of food has the greatest risk of bacterial growth.

Jarred Pickles

Whipping Cream

Whipping Cream

Correct!

Whipping cream is more dangerous because of its moisture and protein levels. Jarred pickles are safer
because the pH is too low to support bacterial growth.

Select which type of food has the greatest risk of bacterial growth.
Homemade garlic in oil

Spray bottle with vegetable oil

Homemade garlic in oil

Correct!

Homemade garlic in oil is more dangerous because no oxygen is present around the garlic. This creates a
great environment for spore-forming bacteria and can result in botulism. A spray bottle with vegetable
oil is safer because it is purchased from a store. Learn more about this in the next section on spore-
forming bacteria.

Select which type of food has the greatest risk of bacterial growth.

Bananas

Melons

Melons

Correct!

Melons are more dangerous than other fresh fruit. Pathogens such as Salmonella have been found on
the outside surface of melons. When the melon is sliced, the bacteria are dragged to the inside with the
knife. The flesh of melons, unlike other fruits, is not acidic, so pathogens are able to live and grow.

Select which type of food has the greatest risk of bacterial growth.

Cooked Meatballs Holding temp; 60°C/140°F

Raw Ground Beef Fridge temp; 4°C/40°F

Raw Ground Beef Fridge temp; 4°C/40°F

Correct!

Ground beef stored in a fridge is more dangerous than cooked meatballs held at 60°C. Raw meat may
naturally contain bacteria; this is why proper cooking is important. Refrigeration temperatures of 4°C
(40°F) only slow the growth of those bacteria. Raw ground beef has everything else bacteria need to
grow, like neutral pH, protein and moisture. Cooked meatballs kept at an internal temperature of 60°C
(140°F) are safer than raw ground beef, because bacteria cannot grow above 60°C.

Bacterial Microbes - Spore-forming bacteria

Some bacteria, called spore-forming bacteria, are able to protect themselves from unfavourable
conditions by forming a heavy protective layer or coat. Once they are in this protective state, they are
called ‘spores‘.

Examples of unfavourable conditions are:

 Extreme temperature changes (such as freezing and cooking)

 Dry conditions (such as a lack of water, for example in dry foods such as uncooked rice)

 Acidic conditions (for example, when food becomes acidic by adding lemon or vinegar, as in a
salad dressing)

 Lack of food

 Cleaning using chemical sanitizers

When conditions are favourable again, the protective coat is removed and the bacteria can begin to
grow again.

Spores themselves do not lead to foodborne illness, but the bacteria protected in the spore can.

Where are spores found?

Spores are found everywhere but mostly in soil and dirt. They get into our food when they are harvested
with vegetables, spices and grains. They can also get onto our meat and poultry.

All spore-forming bacteria can only grow in food with very little oxygen.

Which kinds of foods provide the best conditions for spore-forming bacteria to multiply?

Spore-forming bacteria are able to multiply quickly in foods that are:

  full of protein

 moist

 at a pH of 4.5 to 8 (close to neutral)

 in the temperature danger zone

 in an absence of oxygen

Examples of spore-forming bacteria are Bacillus cereus and  Clostridium botulinum (botulism).

One of the main causes of foodborne illness is spore-forming bacteria. Spores are particularly dangerous
to the Food Services Industry because they can survive the cooking temperatures for foods. They can
also multiply in improperly cooled or improperly heated foods.

For example, when food takes too long to cool, the temperature drops into the temperature danger
zone (TDZ) for much more than 2 hours. This time and temperature combination is ideal for spores to
remove their protective layer/protective coat, turn back into bacteria, and multiply.

Most spore-forming bacteria produce a toxin (poison) as they grow. The toxin causes food poisoning.

Try the exercise on the next page, to decide which foods are ideal for the growth of spore-forming
bacteria.

A Public Health Inspector says:

Botulism food poisoning is caused by a spore forming bacteria called Clostridium botulinum  (C.
botulinum). This spore-forming bacteria produces the deadliest toxin known to humans. Tiny amounts of
the toxin (less than the size of a pin-point) can cause paralysis and death. C. botulinum multiplies in
conditions where no oxygen is available. Improperly canned/preserved or vacuum packed food and
garlic in oil products provide this condition.

Never use homemade canned goods, garlic in oil products or flavored oils in food service
establishments. Always purchase these products from a licensed supplier or manufacturer. The
commercial manufacturers have additional preservation methods for reducing the moisture content of
foods to prevent botulism spores from turning into active bacteria and producing the deadly toxin.

Food Sensitivities

Food sensitivity is a general term used to describe abnormal reactions to a food or food ingredient.
Some food sensitivities are so severe that they are life-threatening. A customer with a sensitivity to
seafood, for example, can experience a sudden, severe, and life-threatening allergic reaction when
seafood is consumed. This extreme type of food sensitivity is known as food anaphylaxis.

Awareness of foods that cause sensitivities and how to prevent incidents involving food sensitivities are
essential in being able to safely serve food to the public. This module will explore three concepts in
more detail:

 Types of food sensitivities and their symptoms

 Causes of food sensitivities

 Procedures for handling food sensitivity incidents

Food Sensitivities - Types

Most people refer to any abnormal reaction to food as an ‘allergy’.

Food Sensitivity is the correct general term that can be applied to any abnormal response to eating a
food or food ingredient.

Food sensitivities include 3 categories. They are listed below in order from least serious to most serious.

1. Food Intolerances 

Food intolerance refers to a person’s body not being able to tolerate / digest cetarin types of food or
food additives. For example: lactose intolerance, celiac disease.

Common Symptoms: headaches, dizziness, flushing, itching, burning/swelling of the lips, mouth or

throat, bloating, cramping, nausea, vomiting.

2. Food Allergies

Food allergy is the immune system’s reaction to a certain food. The body mistakes the food for a
harmful invader, such as a virus or bacteria. The body then produces antibodies and
releases histamines and other chemicals to protect the body from harm.

Common Symptoms: hives, swelling, asthma, difficulty breathing, severe vomiting and/or diarrhea.

3. Food-induced Anaphylaxis
Food-Induced anaphylaxis is much more serious than a food allergy. It is a sudden, severe, life-
threatening allergic reaction to food.

Common Symptoms: respiratory failure, heart failure, coma; may result in death.

Foods Associated With Sensitivities

The following foods are often associated with food sensitivities. As little as one-fifth (1/5) of a teaspoon
of one these foods has been known to cause a severe anaphylactic reaction and even death in some
people:

 peanuts, nuts, seeds and their oils

 fish

 shellfish

 eggs

 sulphites (food preservatives)

 milk and dairy products

 MSG (monosodium glutamate, a flavour enhancer common in Asian foods, canned vegetables,
soups and some processed foods)

A Public Health Inspector Says:

“Even the smallest amount of an allergen can be too much. I can think of two cases with tragic
outcomes. In one, a teenager who was allergic to nuts died after he ate a pastry his friend bought for
him at a fast food restaurant. The pastry contained hazelnuts.

In the second, a man who was allergic to fish died after he ate an appetizer at a buffet. Unknown to him,
it contained salmon.

When a client tells you they have a food sensitivity, take it very seriously!”

Try our Mystery Challenge. Can you spot the problems?

Food Sensitivities - Causes

The following are the most common causes of food-related incidents.

Inadequate knowledge of food sensitivities

Lack of knowledge on the part of food handlers about ingredients and the seriousness of food
allergies are major concerns.
When customers tell you they have food allergies, you must take these comments very seriously. If you
don’t know the ingredients of the food you handle, ask someone who does, like the cook. If you are still
not sure, let the customers know you are unsure and encourage them to order another food that is safe.
Their lives could be at stake.

Cross-contamination

Cross-contamination is a serious risk for people with food sensitivities. In the last mystery challenge,
you saw that the preparation table was the cause of cross-contamination, because it was not
appropriately cleaned and sanitized.

Some examples of cross-contamination that could lead to food allergy incidents include:

 Forgetting to wash hands after handling foods associated with food allergies.

 Failing to clean and sanitize items, such as knives and prep tables, after preparing foods
associated with food allergies.

 Failing to change deep fry oils after cooking fish. For example, french fries cooked in oil that was
previously used for fish can be detrimental for someone who has a fish allergy.

Improper cleaning and sanitizing

To prevent food allergy incidents, it is important to scrape, wash, rinse, sanitize and air dry utensils and
surfaces. You will learn much more about this subject in the Cleaning and Sanitizing module.

Improper labelling and undeclared ingredients in prepackaged foods

Incidents of improper labelling and undeclared ingredients happen quite often. The Canadian Food
Inspection Agency regularly recalls products that do not have the correct information on their labels.

It is a serious issue if an ingredient is not mentioned on the label when it is in the product, because it can
cause an allergic reaction. For example, nuts that are not mentioned on an ice cream label can have
dangerous effects on a person with a sensitivity to nuts.

The website at www.inspection.gc.ca lists food recalls. A Public Health Inspector says:

“A child care worker was preparing peanut butter and jelly sandwiches for the children. One child was
allergic to peanut butter. The worker made an egg salad sandwich for the child. After preparing and
cutting up the peanut butter and jelly sandwiches, she took the knife and wiped it very well with a cloth.
She then cut the egg salad sandwich with the same knife that had handled the peanut butter, without
properly cleaning and sanitizing it. The child went into anaphylactic shock. The tiny amount of peanut
butter that was left on the knife was not visible to the eye, but caused the child to have a very severe
reaction. If she had washed, rinsed and sanitized that knife and the prep table, this incident would not
have occurred.”

Food Sensitivities - Procedures

What should you do if a patron tells you that they are allergic to a particular food?

 Take the situation seriously.

 Check all the labels of all food products including ingredients of the recipes.

 If you are not sure if a certain ingredient is in a product, tell the patron you do not know.

 Suggest a food you know is safe.

Despite all your best efforts, a patron has a severe reaction. What should you do?

All food service premises should have emergency procedures posted and visible for all staff to read. The
procedures must include the steps to follow, in case of a serious incident such as anaphylaxis. The
instructions need to be simple, and action must be immediate:

1. Call 911.

2. Check for medic-alert bracelets or necklaces. If these are present, notify the ambulance and/or
medical personnel.

Think about the consequences of a severe reaction such as anaphylaxis in your premises. Be prepared to
take the necessary steps quickly to save someone’s life.

Consequences of Food Sensitivity Incidents:

 Illness or death of a patron in your establishment

 Unfavourable media attention

 Legal implications: A customer with a food sensitivity may take legal action if the sensitivity was
brought to your attention and despite that, an incident occurs

 Increased insurance costs

 Psychological trauma for the patrons, employees, and owner of the establishment

Customers With Food Sensitivities

People who have food sensitivities usually know the foods they react to. It is important that they read
labels and ask questions about the ingredients of foods when eating in restaurants.
People who know they experience severe allergic reactions should carry an “Epi-Pen”. This is an intra-
muscular injection of epinephrine (like adrenaline). A person who experiences an allergic reaction can be
given the injection, which helps to keep the heart beating while the body is reacting to the food.

Foodborne Illness

What is foodborne illness (FBI)? You probably know it better as food poisoning. Symptoms range from
stomach cramps and nausea in mild cases, to death in extreme cases. FBI is caused by
eating contaminated food. Safe food handling is the best way to prevent foodborne illness.

In this module, we will look at four topics:

 Sources of food contamination

 Pathogens and foodborne illness (FBI)

 Avoiding food contamination

 Causes and consequences of foodborne illness (FBI)

FBI is the correct term for an illness caused by eating contaminated food. It is often referred to as “food
poisoning” by the general public.

Symptoms of FBI could include:

 stomach cramps

 diarrhea

 vomiting

 nausea

 fever

How does food get contaminated?

The sources of food contamination can be divided into four different categories:

1. Physical Objects

Examples of physical objects that can get into food are:

 Hair

 Toothpicks

 Metal particles

 Bandages

 Cigarette butts

2. Chemicals

Chemical contamination is broken down into 2 categories:

 Cleaning agents

 Dissolved metals

Sources of Food Contamination

3. Microbiological

There are four types of disease-causing micro-organisms (pathogens) that can get into our food and
cause foodborne illness:

 Bacteria

 Viruses

 Fungi (moulds and yeasts)
  Parasites/Protozoa

More information on all four can be found in theMicrobiology module.

4. Allergens

Common types of food allergens include:

 wheat

 soy

 sesame

 fish & shellfish

 peanuts & tree nuts

 eggs

 milk

 mustard

 sulphites (regulated food additives that are used as preservatives to maintain food colour and
prolong shelf-life, and prevent the growth of micro-organisms)

More information on allergens will be covered in the Food Sensitivity module.

Pathogen Type Review

If you have already studied the module on Microbiology, you should have a very good grasp of the four
types of disease-causing micro-organisms or pathogens.

More detailed information on pathogens can be found in the Microbiology module. The information
below is a quick review.

Bacteria

Bacteria are very small, single-celled organisms that can only be seen with a microscope . There are
thousands of species, which can be found in just about every material and environment. Most bacteria
are harmless. E. coli O157:H7 is an example of a strain of bacteria that can make you sick.
 Viruses

Viruses are smaller than bacteria and cannot live on their own. Viruses need a host to survive. They get
inside the cells of the host and take it over. Hepatitis A is a virus that can spread to humans through
contaminated food and water and make them sick.

If you have already studied the module on Microbiology, you should have a very good grasp of the four
types of disease-causing micro-organisms or pathogens.

More detailed information on pathogens can be found in the Microbiology module. The information
below is a quick review.

Parasites & Protozoa

Parasites live on or in humans and use them to grow. People can get them from contaminated water,
eating undercooked meat from a contaminated animal or cross-contamination.

Trichinosis is a type of parasitic infection that can spread through raw or undercooked pork or wild
game.

Protozoa are a type of parasite. They live in the digestive tract of people and animals and can cause
foodborne illness. They get into food from contaminated water. Giardiasis, also known as Beaver Fever,
and cryptosporidiosis are examples of foodborne illness called by protozoa.
 Fungi

Fungi are living organisms that are neither animals nor plants and include moulds and yeasts. Aspergillus
mould is an example of a harmful fungus. It produces toxins that can cause cancer. This mould can be
found in nuts, grains, and the milk of cows that were fed mouldy grains.

Pathogens:

 Are found almost everywhere in and on people (especially bodily fluids), animals, birds, insects,
fish and the environment.

 Are present in raw meats and some fruits and vegetables.

 Cross-contaminate foods by ‘hitchhiking’.

 Can not be detected by smell or taste.

 Need conditions as described in FATTOM to multiply and grow.

Some Pathogens:

 Are able to protect themselves by spore coats.

 Form toxins in food.
How Do Pathogens Cause Illness?

Did you know? 

After contaminated food is eaten, most pathogens move past the acid in the stomach and then into the
intestinal tract. There they irritate the lining of the intestines, causing symptoms such as cramps,
diarrhea (sometimes bloody) and dehydration. Headache and fever may result. Symptoms can begin
anywhere from just a few hours to more than 3 days after eating the contaminated food.

When a foodborne illness is caused by the pathogen itself, the illness is classified as a “food infection”.

Salmonella bacteria are an example of this type of pathogen.

Some pathogens produce a toxin (poison) in food. When the toxin is eaten and reaches the stomach, the
body reacts to get rid of the toxin, resulting in nausea and vomiting.

When a foodborne illness is caused by the toxin, the illness is classified as “food intoxication”.

Who is at the Greatest Risk of Getting FBI?

Did you know? 

The groups listed below are at a higher risk for foodborne illness due to a weakened immune system:

Unborn babies

During pregnancy, disease-causing bacteria and microbes may cross the placenta, harming the baby.

Infants and children

Infants and children have developing immune systems.

The elderly

Immune systems weaken with age, making the elderly more susceptible to illness.

People with medical conditions

Medical conditions often cause weakening of the immune system. Patients recovering from surgery
(especially transplant surgeries) or chemotherapy, people living with AIDS, and anyone recovering from
influenza (flu) or pneumonia are at a greater risk for foodborne illness due to weakened immunity.

Did you know?

A healthy person may only experience very mild symptoms of FBI after eating contaminated food.
However, a person with a weakened immune system could become so ill from eating contaminated food
that death could result.

As a food handler you don’t know how healthy your customers are; safely preparing foods in order to
prevent FBI is therefore a very serious issue.
Food Contamination Exercise
Look at these illustrations of contaminated food. Each has been contaminated by a physical, chemical,
microbiological or allergen source and could potentially lead to foodborne illness. Where does each
picture belong?

When you use your mouse to drag and drop the item onto the appropriate source of contamination, a
pop-up screen gives hints on how to avoid this type of food contamination. If your selection is incorrect,
the picture will return to its original place.
True. The correct answer is: “Ice must not be scooped with a glass.”

The glass could easily break and cause a foodborne illness as a result of the physical object. Use an
unbreakable scoop or tongs instead.

It is not necessary to wear gloves as long as correct handwashing procedures have been followed.

It is not necessary to serve the ice directly from the freezer.

By storing food and chemicals in the same storage facility, the food could
come into contact with the chemicals, causing contamination; for example,
leaking bottles. Cleaning agents should always be stored away from food, in a
separate storage area if possible.

If they are not stored in their original containers, chemicals could be mistaken
for a food ingredient and could be accidentally added to food, especially when
employees are in a hurry. If you do not have separate storage, store
chemicals next to paper products (like toilet paper and placemats) on the
bottom shelf.

In this photo, the food is a bag of onions that must be stored separately from
chemicals. Storing the onions in the fridge is an alternative, but is not
necessary.

In food establishments, there are often food ingredients and toxic cleaning
agents that look very similar to one another.

Avoiding Food Contamination - Chemical

Food can become contaminated with metal

when acidic foods are stored in galvanized metal containers such as cans and aluminum cooking pots.
Never keep food in a can after it is opened.  After the food is exposed to air, the acidity of the food starts
to eat away at the lining of the can and the dissolved metals from the can contaminate the food and
could cause metal poisoning. Whenever you open canned goods, remove the contents and store them in
a food grade (plastic, glass, or stainless steel) container.
Finally, we need to look at microbiological contamination: how to prevent pathogens from
contaminating food.

Correct!

The raw chicken and its juices contain microbes that are capable of causing
foodborne illness. Salmonella bacteria is one example of a pathogen found in
raw chicken. The Salmonella bacteria in the raw chicken juices will transfer to
both the cutting board and the knife; these items are now contaminated. Using
the knife to cut the lettuce on the same cutting board could contaminate the
lettuce before it is used in a salad or sandwich and then cause foodborne
illness in the person who eats it.

Avoiding Food Contamination - Pathogens

Cross-contamination is the transfer of harmful substances or pathogens to food. Cross-contamination

can happen when:

Hands touch raw food and then ready-to-eat foods.

Raw food such as meat and poultry may already be contaminated with pathogens. Cross-contamination
happens when hands touch raw food and then touch cooked or ready-to-eat foods.

Avoid this type of cross-contamination by thoroughly washing hands in between touching raw food and
cooked or ready-to-eat foods.

Cleaning cloths are not cleaned and sanitized properly.

Cross-contamination occurs when cleaning cloths that touch raw food, equipment or utensils are not

cleaned and sanitized and are then used on other surfaces, equipment and utensils. Pathogens are
spread from the first surface cleaned to the next.

Avoid this type of cross-contamination by keeping cleaning cloths in a container of sanitizing solution.
The solution should be changed frequently and soiled cloths should be laundered regularly.

Raw or undercooked foods touch or drip fluids onto cooked or ready-to-eat foods.

Avoid this type of cross-contamination by storing raw meats on the bottom shelf of the refrigerator. This
prevents blood or fluids from dripping onto other foods and contaminating them.

Unclean food contact surfaces are used to prepare ready-to-eat foods.

When food contact areas are not cleaned and sanitized, pathogens left behind can cross-

contaminate the next ready-to-eat food prepared there. Remember that raw meats and poultry are not
the only source of pathogens so it is important to properly clean and sanitize food contact areas after
any type of food, including raw fruits and vegetables, are handled there.

To avoid cross-contamination of this type, follow these steps:

1. scrape away visible residues

 2. scrub with soap/detergent and water

3. rinse

4. sanitize

5. air dry

The first three steps – scraping, scrubbing and rinsing – remove the residue and about 99% of the micro-
organisms. The remaining 1% are removed by sanitizing and air-drying.

Learn more about this in the Cleaning and Sanitizing module.

Causes of Foodborne Illness

There are four major causes of foodborne-illness:

1. Time and Temperature Abuse

Hazardous foods are left in the Temperature Danger Zone (TDZ) for too long.

2. Cross-contamination

The transfer of harmful substances or pathogens (disease-causing organisms) from one location to
another.

For example:

 juices from raw chicken drip onto luncheon meats being stored on a lower shelf in the cooler

 a wiping cloth, contaminated after being used to clean a cutting board on which raw meat was
prepared, is then used to clean tables

 food handlers fail to wash their hands after handling raw meats

3. Improper Cleaning and Sanitation

Pathogens are not effectively removed from hands, surfaces and materials.

4. Lack of Personal Hygiene

Food handler is not aware of personal habits that could lead to foodborne illness; for example, not
washing hands, not changing a soiled apron, touching hair before touching food.

You can see that pathogens play a leading role in causing foodborne illness. That is why knowing how to
avoid microbiological contamination is so important. If you would like to, visit the previous screen to
review information on that topic.

Now that you know the main causes of foodborne illness, try a Mystery Challenge.
The following is a list of the things that went wrong in the story. Please select what is most likely the
direct cause of the foodborne illness

Correct, the best answer is E: Both C and D could have directly caused the FBI incident.

Jen didn’t wash, rinse and sanitize the cutting board after preparing the raw chicken. Later, she put the
cooked, ready-to-eat chicken on the cutting board, which likely caused cross-contamination.

She also did not check to see if the chickens were thoroughly cooked. This could be another direct cause
of foodborne illness in the story. Because Jen was in such a hurry to cut the chickens, she forgot to
measure the final cooking temperature of the chickens.

It is always necessary to check that the internal temperature of the chicken is at least 82°C (180°F), to be
sure that the Salmonella bacteria in the chicken have been killed. If the chicken had been cooked to the
correct internal temperature, the pathogens would have been killed.

Although the fact that Jen is in a hurry can lead to accidents and can cause critical steps to be neglected,
it is not the direct cause of the outbreak in the story.

Although hands must always be washed after touching anything that is contaminated, the fact that Jen
did not wash her hands after handling the garbage is not the direct cause of the outbreak in this story,
either.

Why didn’t everyone become ill? Please select the best answer:

Correct! The best answer is E: Statements A, C or D could be correct.

The reason why not everyone became ill could either be one of the alternatives or a combination of
them.

Statement A, “Some people did not get sick because they didn’t eat enough of the contaminated food”
is possibly true. It may be that some people did not get sick because they did not eat enough of the
contaminated food, but even a very small amount of contaminated food can be too much for someone
with a compromised immune system.

Statement B, “Some people did not get sick because they drank wine with the chicken” is NOT correct.
Alcohol will not kill pathogens and therefore does not prevent foodborne illness.

Statement C, “Some people did not get sick because they had strong immune systems” could be correct.
It is possible that some people’s immune systems were strong enough to overcome the pathogens.
However, based on the information provided in this story, we cannot tell if this is the real reason or the
only possibility.

Statement D, “Parts of the chicken were cooked well, but other parts were under-cooked and still
contained pathogens. The people who did not get sick had the well cooked pieces” could also be correct.
It is possible that parts of the chicken were well-cooked, but other parts were under-cooked and still
contained pathogens. The people who did not get sick might have eaten the well-cooked pieces. It is
important to make sure that food is thoroughly cooked before it is served. However, based on the
information provided in this story, we do not know if this is the real reason or the only possibility.
The following is a list of the things that went wrong in the story. Please select what is most likely the
direct cause of the foodborne illness.

The correct answer is E: The stew is stored in the large pot.

This large deep pot of stew will not cool down properly. It will stay in the Temperature Danger Zone
(TDZ) long enough to support the growth of Staphylococcus bacteria which entered the stew from
Wendy’s ‘tasting finger’. While these bacteria multiply, they produce a toxin in the food. Even if this
stew is reheated for a long period of time (as it was the next day) the toxin will not be destroyed.

Other mistakes were made; however, they were not the direct causes of the foodborne illness incident
in the story:

 Wendy wiped her hands on a damp cloth contaminating her hands.

 Wendy’s bandage is not covered by a single-service glove.

 Wendy should have washed her hands after handling the raw stew beef and then put on a fresh
single service glove.

The Consequences of Foodborne Illness

If an establishment is linked to a foodborne illness outbreak, the consequences for the establishment
can be quite severe.

Loss of public trust, prestige and reputation

Loss of income

Increased costs: lawsuits resulting in lawyers fees and court fees, increased insurance premiums, need
for retraining employees

Lowered employee morale

A Public Health Inspector says:

“I have investigated situations of suspected reports of foodborne illness in food establishments and the
employees are devastated to learn that they have caused other people to become ill. In one situation, a
woman said that she would never cook again. We are all human and we all make mistakes, often due to
lack of knowledge. This is why it is important to study food safety, so that you have the knowledge to
prevent FBI.”

Pest Control

One cockroach on a dinner plate has serious effects on the public image of a food premises. Behind the
scenes, one pregnant cockroach can lead to 100,000 more under the right conditions. Besides being an
annoyance and harmful to public image, pest infestation in a food premises is a serious health hazard.

In this module we will focus on two topics:

  Types of pests found in food premises

 Methods for controlling pests

Types of Pests

Did you know? 

 Houseflies live an average of 21 days.

 Flies don’t grow. They evolve from the larval stage full size.

 Flies have 4000 lenses in each eye.

 Flies jump up and backwards when taking off.

 Average speed of a fly in flight is 4.5 m.p.h.

Mice, rats, flies, beetles, moths, ants and cockroaches are examples of pests that may be found in food
premises.

Read on to learn more!

Flies

Flies are a great threat to human health. In fact, they are more dangerous than cockroaches.
They transmit several foodborne illnesses by feeding on garbage and animal waste, and
spreading pathogens with their mouths, feet, hair, feces and vomit.

Cockroaches

There are over 3500 cockroach species in the world, which carry disease-causing bacteria, such
as Salmonella, and viruses. The German roach is most commonly found in North America. They usually
enter establishments with deliveries, where they eat plant-based foods, such as flour; but if they are
hungry, they will eat almost anything.

They live and breed almost anywhere dark, warm, moist and hard-to-clean. If one pregnant female
cockroach gets into your establishment, under the right conditions, 100,000 more cockroaches could
result.

Signs of a roach infestation are:

 A strong oily odour

 Droppings similar to grains of pepper

 Capsule-shaped egg cases

A cockroach seen in daylight is usually a sign of a major infestation! After roaches establish themselves
in a building, they may only be controlled to the point that they are hardly ever seen. This is why it is so
important to prevent them from infesting.

Types of Pests

Did you know? 

There have been 7 cases of the rare but very serious lung disease, Hantavirus Pulmonary Syndrome
(HPS), reported in Canada. The disease is typically carried by the deer mouse. Health Canada found the
virus in 2 out of 43 deer mice collected in Ontario’s Algonquin Park in 1994.

People become exposed to the virus by:

 Breathing in infected dust from mouse droppings or urine

 Being bitten by an infected mouse

 Coming in contact with infected material and then touching broken skin

Special precautions must be taken when cleaning mouse droppings

Mice

Mice prefer to travel along walls rather than making themselves vulnerable by travelling through the
middle of a room. Look for droppings and track marks left behind by the oils on their fur. Mice can fit
through a hole the size of a dime. Mice are a serious health hazard. They spread disease through their
waste and by touching food or food-contact areas.

Mice:

 Enter through very small holes

 Chew through almost anything

 Often come in with deliveries

Look for these signs as indicators of infestation by mice:

 Droppings

 Signs of gnawing

 Tracks

 Nesting material

 Holes

Rats

Rats prefer to travel along walls rather than making themselves vulnerable by travelling through the
middle of a room. Look for droppings and track marks left behind by the oils on their fur. Rats can fit
through a hole the size of a quarter.
Rats are a serious health hazard. They spread disease through their waste and by touching food or food-
contact areas.

Rats:

 Enter through very small holes

 Chew through almost anything

 Often come in with deliveries

Look for these signs as indicators of infestation by rats:

 Droppings

 Signs of gnawing

 Tracks

 Nesting material

 Holes

Nuisance Pests

Other less harmful insects that may affect your food establishment include various types of:

 grain beetles

 moths

 ants

They are usually found in dry storage areas. Although these insects do not carry disease, they are
nuisances. If they end up in a customer’s food, they become a problem!

Pest Control Methods : Pest Management Plan

Prevention is the best method of pest control!

Every effort should be made to prevent pests from entering an establishment in the first place.
The best method to control pests is to adopt a pest management plan, such as an Integrated Pest
Management program (IPM). The IPM is a system designed to prevent pests from infesting your
establishment and to get rid of any pests that are present. The law requires you to hire a licensed PCO
(Pest Control Officer) to apply regulated pesticides, but it is also recommended that you work with a
PCO to ensure an effective IPM program.

On the next page, you’ll find some recommendations for keeping your establishment free of pests.

Pest Management Plan

A Public Health Inspector says:

There have been 7 cases of the rare but very serious lung disease, Hantavirus Pulmonary Syndrome
(HPS), reported in Canada. The disease is typically carried by the deer mouse. Health Canada found the
virus in 2 out of 43 deer mice collected in Ontario’s Algonquin Park in 1994.

People become exposed to the virus by:

 Breathing in infected dust from mouse droppings or urine

 Being bitten by an infected mouse

 Coming in contact with infected material and then touching broken skin

Special precautions must be taken when cleaning mouse droppings. For more information, contact your
local public health unit.

Keep pests out!

 Use reputable, reliable suppliers

 Use screens on windows and vents

 Seal holes, gaps and cracks in doors, floors and walls. NOTE: Mice and rats will not chew through
metal; therefore patch exterior holes using steel wool covered with concrete

 Fill holes around pipes

 Seal spaces around equipment

The following methods of control help to keep food premises pest-free, especially from infestation by

nuisance pests:

 Store food in covered containers

 Use FIFO (First In First Out; see Receiving & Storing Module)

 Clean and sanitize food preparation and serving areas

 Dispose of foods showing any signs of infestation; do not attempt to remove the insects from
the food as there are probably thousands of eggs waiting to hatch

Garbage and outdoor areas need special mention; we’ll look at these areas on the next page.
Don’t give pests an opportunity for food and shelter in both the indoor and outdoor garbage storage
areas. If your establishment serves food outdoors, keep it neat and clean.

Follow these guidelines for indoor garbage storage:

 Dispose of garbage quickly and properly.

 Store all food and supplies promptly after delivery.

 Clean and sanitize the facility thoroughly.

Follow these guidelines for outdoor grounds and outdoor serving areas:

 Make sure garbage is in pest-proof containers.

 Dispose of garbage quickly and properly.

 Remove building materials, old equipment or any waste materials.

 In outdoor serving areas, remove dirty dishes and uneaten food from tables as quickly as
possible.

 Mow the grass.

 Clean spills quickly.

 Store recyclables (like empty bottles) as far from your building as possible.

What if these methods are not enough?

Working with a PCO

If, despite all your efforts, pests still enter your building, it’s time to call in the experts. Make sure you
hire a licensed, certified and reputable Pest Control Officer (PCO). Set up a good contract, make sure the
PCO inspects the establishment, then explains the treatment procedures, gives notice in advance for
visits and reviews the success of the treatments.

A PCO will control insects using:

 Repellents

 Sprays

 Baits

 Traps

A PCO will control rodents using:

 Traps

 Bait (poison)

Let’s see how well you know your pests with an interactive exercise.
In the following grid (framework), pests are displayed along the top and statements about them are
displayed down the side.

Decide which statements are true, then put a checkmark in the corresponding statement for each type
of pest to mark your choices.

When you have completed the grid, click the “HOW DID I DO?” button to find your results.

Your correct responses will be displayed in green. Incorrect answers will be displayed in red. Missed
responses will be shown as an empty red box.

Personal Hygiene

Personal hygiene is not just about looking good. Your personal hygiene affects the safety of the people
who consume the food you prepare. This module focuses on the importance of good personal hygiene
in a food establishment and consists of four topics:

 The Cycle of Transmission

 Dress and Grooming

  Handwashing

 Reporting Illness

The Cycle of Transmission

The arrows in this diagram show how contaminants move from one area of food to another. As a food
handler, you are the key in breaking these links, therefore ensuring that the food going to the customer
is safe.

1. Food Handler

If food handlers do not practice good personal hygiene (for example, not washing their hands after
handling raw meats, or visiting the washroom), they can contaminate their work environment (for
example utensils and cutting boards). The food handler’s actions are key steps in breaking the cycle of
transmission.

2. Work Environment

If the work environment is not properly cleaned and sanitized, it can contaminate both the food and the
food handler.

3. Food

Raw foods can contaminate items in the work environment like equipment, cutting boards, and utensils.
These surfaces and items in the environment can then contaminate other foods, the food handler’s
hands and their clothes.
Try our Mystery Challenge to watch the Cycle of Transmission in action by viewing the next slide.
The Cycle of Transmission

In the Mystery Challenge, we saw the cook make several mistakes that could have
caused contamination of food. Foodborne illness is avoided by ensuring that the interactions between
the food, the food handler and the work environment are clean and sanitary.

The food handler is the key factor in breaking the cycle of transmission. Food handlers can contaminate
their hands in several ways.

 Coughing and sneezing

 Wiping / re-wiping hands on aprons, uniforms, side cloths and cleaning cloths

 Using a handkerchief instead of clean, disposable tissues

 Handling raw meats

Learn more about breaking the cycle of transmission on the next slide.

The Cycle of Transmission

Coughing and Sneezing

A sneeze launches particles containing pathogens in a mist, called a “plume” that can be ejected up to
nine feet. Always cover your mouth or nose with a clean tissue, dispose of it after use, and wash your
hands according to the handwashing guidelines.

Wiping/Re-wiping
To remove pathogens, wash your hands according to the handwashing guidelines. Wiping hands on
aprons, uniforms, side cloth and cleaning cloths will not only contaminate your hands but also the items
you are wiping your hands on.

Using a Handkerchief

Never use a handkerchief. Using and reusing a handkerchief encourages cross-contamination;

pathogens from the handkerchief can contaminate your hands. Always use a clean tissue, dispose of it,
and wash your hands afterwards according to the handwashing guidelines.

Handling Raw Meats

Handling raw meats contaminates hands, which can then spread pathogens to food, to other people and
to the food preparation area. Remember to wash your hands, according to the handwashing guidelines,
when handling raw meats.

Dress and Grooming

Good grooming , including a clean uniform, hair and nails, makes a positive impression on your
customers.

Consider the following:

 Uniforms and aprons

 Hair control

 Hands and fingernails

 Jewellery

Uniforms and aprons

Uniforms and aprons should be:

Clean

Comfortable

Short sleeved or have rolled up sleeves

Changed as often as necessary

Aprons protect you from pathogens and contaminates. It is important to keep them clean, for your own
protection and for the cleanliness of the workplace.

Flushing the toilet causes pathogens to become airborne. Remove your apron before you enter the
washroom, to avoid contaminating your apron. Remember to wash your hands before putting your
apron back on. Change in and out of your uniform at work to avoid spreading contaminants to your
home and family.
Hair Control

Because hair may be heavily contaminated by microbes, the Food Premises Regulation (Ontario law)
states that food handlers “shall wear headgear that confines the hair.” However, this “does not apply to
servers, hosts, server’s assistants, bartenders or other employees whose activities are usually confined
to the serving of food to customers.”

Tie your hair back or use a hat or hairnet. These methods reduce the chance of hair falling into food and
help to prevent food handlers from touching their hair. If you have very short hair, hair spray is
sufficient.

Beards and moustaches should be kept short. If you have a long beard, you should wear a beard net.

Remember to use one of these methods of hair control: the average human loses about 80 hairs per
day.

Hands and Fingernails

Bacteria tend to hide in the pores, folds, and crevices of the skin on your hands. That is why it is
important to wash hands thoroughly. The handwashing section in this module will show you how to
wash your hands, so that you are less likely to pass on pathogens to food.

Fingernails should be short and clean; do not wear nail polish or artificial nails while working in food
service to avoid contamination of the food you are working with.

Jewellery

Jewellery should not be worn when handling food.

 When a watch is worn, it prevents you from washing beyond the wrists.

 Rings with elaborate designs and jewels collect soil and bacteria. A plain band is acceptable.

Jewellery can also be a source of physical hazards: think about loose stones, rings or earrings that may
fall into food. Can you imagine losing a 1/2-karat diamond from your ring?

Acceptable
Changing Habits

Do you have any of these habits that can increase the risk of cross-contamination? You may not even be
aware of them, so ask a friend or co-worker.

 Smoothing or playing with your hair, moustache or beard

Hands can be contaminated with pathogens from your hair; do not touch your hair before
handling food.

 Chewing gum or a toothpick

Saliva contains pathogens. When chewing, saliva can become airborne, and touching the
toothpick contaminates your fingers with saliva.

 Opening bags by blowing in them

Blowing into bags contaminates them.

 Tasting food with fingers

Sample or taste food using a ladle or spoon, not your fingers. Do not double dip utensils when
tasting food.

 Licking fingers
Wash your hands instead of licking your fingers.

 Unguarded coughing or sneezing

If you have to, sneeze in your shirt lapel or shoulder. This is a better habit than letting pathogens
go into the open air.

 Touching your eyes, nose or mouth

Bodily fluids from these areas could be contaminated with bacteria such as Staphylococcus
aureus.

 Using aprons or cloths to dry your hands

Drying clean hands on a dirty apron re-contaminates them.

A Public Health Inspector says:

“In various food premises, I see a lot of uniforms with long sleeves. It is important to have those sleeves
rolled up, because when washing your hands, you must wash up to your elbows. If your sleeves are long,
you have to roll up your contaminated sleeves, wash your hands, and then roll your sleeves back down,
re-contaminating a clean pair of hands. Uniforms with short sleeves are best, but if long sleeves are part
of your uniform, leave the sleeves rolled up!”

Look at your hands right now. They probably look clean. However, bacteria are found in the pores, folds
and crevices of the skin, especially on the hands. Unfortunately, you cannot see these bacteria without a
microscope.
Look at these photographs. They show an experiment that demonstrates where bacteria hide after
routine handwashing.

Powder (representing bacteria) These hands have just been This is the same photo, under
was applied to hands before washed; they LOOK clean. black light, of hands that have just
handwashing. Under black light, been washed. You can see that
the powder lights up and shows not all ‘bacteria’ have been
that ‘bacteria’ are covering the removed; they hide in pores, folds
hands. and crevices of the skin.

To minimize the amount of bacteria left on your hands after handwashing, you need to know how to
correctly wash your hands.

Handwashing is so important that we have devoted a whole section to it

The first thing you need to know about correct handwashing is that one sink should be designated for
handwashing purposes only. You must not wash anything else in it, not even vegetables. Such a
handwashing station needs the following supplies:

 A soap dispenser containing liquid soap

 Disposable paper towels or a hot air dryer

 A separate waste container for the paper towels

A Public Health Inspector says:

“I get a lot of questions about how soap works and why antibacterial soaps should not be used in a food
premises.

Contrary to popular belief, soap does not kill bacteria/germs. Soap is a degreaser. It removes oils,
greases and harmful bacteria from your hands. It leaves behind the “normal flora”, or good bacteria, we
need on our hands.

Antibacterial soaps destroy both the good and bad bacteria. Those soaps also tend to dry your hands,
causing cracking. Cracks provide hiding places for bacteria. They are dangerous for the food handler,
since the bacteria and contaminants can directly enter his/her body.

Avoid bar soaps because bacteria can grow on them. Liquid or powdered soap in a dispenser is safer
because it only dispenses soap for one handwashing, so the remaining soap is not contaminated.

Sanitizing gels are fine in certain circumstances (like after handling money), but they must not take the
place of a thorough handwashing, especially after handling raw meats. Gels cannot cut through grease
like soap can. These gels usually contain alcohol and, like antibacterial soaps, dry your hands, causing
cracking. Use regular liquid soap as often as you can: it works best.

When To Wash

“If in doubt, wash your hands!” This is a good motto for food handlers. Make sure you wash your
hands before:

 Handling ready-to-eat foods

 Starting work

 Preparing food

 Eating

 Handling clean utensils, silverware and plates

Wash your hands after:

 Handling raw foods, especially meats and poultry

 Eating or smoking

 Taking out the garbage

 Cleaning food preparation areas (surfaces, equipment, plates and utensils)

 Cleaning washrooms

 Sneezing, coughing or blowing your nose

 Going to the washroom

  Touching hair, face or body

 Touching anything else that may contaminate hands (including money)

What about the use of gloves? Read more about gloves on the next screen!

There are different kinds of gloves for different uses:

 Mesh gloves for cutting

 Rubber gloves for dishwashing

 Disposable gloves for food handling

Many food handlers tend to have a false sense of security while wearing gloves. This is referred to as
“Superman Syndrome”. Food handlers with Superman Syndrome feel that wearing gloves allows them
to do and touch anything, all while wearing the same pair of gloves.

If a food handler has Superman Syndrome, then:

 Gloves are not changed when necessary

 Hands are not washed in between glove changes

Because of the risk of Superman Syndrome, the use of gloves is usually discouraged by Public Health
Inspectors. However, one of the few times Public Health Inspectors insist on the use of gloves during
food handling is when the food handler has a cut or a burn. In that case, cover the cut or burn with a
bandage and wear disposable gloves.

A Public Health Inspector says:

“We have seen the Superman Syndrome over and over again. Employees handle money, open fridges
and move things around while wearing gloves. Then, wearing the same pair of gloves, they prepare food
for customers.”

ules for Glove Use

Did you know? 

Follow these rules for the safe and appropriate use of gloves when handling food:

 Wash hands before putting on gloves or changing into a fresh pair.

 Change gloves when they become soiled or torn.

 Change gloves at least every four hours during continual use and more frequently when
necessary.

 Change gloves after handling raw meats and before handling cooked or ready-to-eat foods.

 Change gloves when leaving your task. For example, if you have to answer the phone while
making sandwiches, follow these steps: remove the gloves, answer the phone, wash your hands,
put on a fresh pair of gloves and then return to your task.
  Gloves need to be changed at any time that food handlers would otherwise wash their hands.

Reporting Illness - Introduction

Did you know? 

An employee with a contagious disease can easily contaminate food. It takes only a small number of
disease-causing organisms on your hands to contaminate food.

It is important that anyone with a contagious disease is either excluded from work or given restricted
duties involving tasks that do not require contact with food. Practicing good personal hygiene is
essential in preventing contamination.

The Food Premises Regulation in Ontario states that “every operator or employee who handles or comes
in contact with food or with any utensil used in the manufacture, storage, display, sale or offering for
sale, preparation, processing or service of food shall, be free from any infectious agent of a disease that
may be spread through the medium of food; and submit to such medical examinations and tests as are
required by the medical officer of health to confirm the absence of an infectious agent.” Provincial
regulations vary across Canada. Consult provincial regulations for your information.

(Ontario Regulation 493: Food Premises)

When to Stay Home

Did you know? 

If you have any of the symptoms listed below, report your illness to your supervisor:

 fever
  diarrhea (!!)

 upset stomach, nausea or vomiting

 dizziness

 sore throat or sinus infection

 coughing or sneezing

You must avoid transmitting your disease through food. Stay home from work until you are feeling
better, in order to prevent spreading your illness.

Even diligent handwashing is not always sufficient. The bacteria that cause diarrhea can remain on your
hands and can easily be spread to a customer’s food. Stay home from work until you are feeling better,
in order to prevent spreading your illness. If you are experiencing gastrointestinal symptoms like
diarrhea and/or vomiting, you must stay away from handling food until you are symptom-free for at
least 48 hours

Carrier

A carrier is a person or animal that:

 Is infected with a pathogen

 Does not show any symptoms of disease

 Can transmit the pathogen to food, water or other people

Carriers can be dangerous because they feel perfectly fine, but can still transmit disease to other people.
It is a good idea to think of yourself as being a potential carrier to better ensure you will always practice
good personal hygiene. On the next screen read the fascinating story of Mary Mallon, an infamous
typhoid carrier. Typhoid is an infection of the digestive tract that is accompanied by gastrointestinal
symptoms.
An Infamous Carrier

Mary Mallon was famous as a typhoid carrier in the

New York City area in the early 1900’s. Fifty-one cases of typhoid and three deaths were directly
attributed to her handling food. She herself was totally immune to the Salmonella type B bacteria, which
causes typhoid fever. The first case arose in 1904 when there was an epidemic of typhoid fever in Long
Island and the sources were found to be households in which Mary had been a cook. Authorities began
looking for Mary, without any results.

Authorities from the New York City Department of Health finally caught up to her in 1907 and had her
committed to a sanatorium in the Bronx.

The health department did release her three years later on the condition that she would never cook
again for employment.

However, four years later, Mary was again arrested after other outbreaks in Manhattan were traced to
her. She was arrested and once more put into the sanatorium in Manhattan where she remained for the
rest of her life – jailed. She died of a stroke six years later.

The moral of the story is that carriers can be very dangerous to others. Carriers do not know that they
are passing on an illness, since they are not feeling ill themselves.

Cleaning and Sanitizing

Anything that touches food must be cleaned and sanitized to minimize foodborne illness. This module
deals with Cleaning and Sanitizing. Keeping the work environment, equipment, utensils and dishes clean
and sanitary is essential in handling food safely.

Did you know? 

What is the difference between cleaning and sanitizing?

Cleaning is the physical removal of soil and food matter from a surface. Micro-organisms hide in and
attach to food residues making it especially important to thoroughly clean food contact areas. These
residues can be greasy, stuck-on and hard to remove.

Sanitizing is the reduction in number of disease-causing microbes (pathogens) on tableware, flatware,

equipment, utensils and any food contact surface.

Sanitizing takes the cleaning process one step further by destroying disease-causing microbes that
remain after scraping and scrubbing. Learn more about sanitizing methods on the next slide.

Did you know?

The scraping and scrubbing steps remove food residue and about 99% of the micro-organisms. The
remaining 1% is removed through sanitizing and air-drying.

Cleaned vs. Cleaned and Sanitized

Everything in the food premises must be cleaned at one time or another:

 Floors

 Walls

 Ceilings

 Doors

 Menus

 Tables

 Washrooms

 Everything

However, any food contact surface must be both cleaned and sanitized:

 Glasses and cups

 Silverware

 Pots

 Pans

 Kitchen utensils
  Equipment

 Cutting boards

 Other food contact surfaces such as countertops, vegetable washing sinks

There are two sanitizing methods:

1. Chemical sanitizing

2. Heat sanitizing

Using Chemical Sanitizers

There are three chemical sanitizers for use in food premises; chlorine (“bleach”), iodine and quaternary
ammonium (“quats”).

When these sanitizers are used at the correct concentrations, they are strong enough to kill pathogens
that can cause foodborne illness and they are safe enough for food.

The following lists the sanitizers and the amounts that must be measured for each to ensure the right
concentration of the chemical in water:

 Chlorine (“bleach”): 100 ppm

 Iodine: 25 ppm

 Quaternary Ammonium (“Quats”): 200 ppm

When you are using chlorine (“bleach”), mix 1 ml (1/4 teaspoon) to 500mL (2 cups) of water.

If you are using iodine or quaternary ammonium (“quats”) it is important to follow the manufacturer’s
instructions.

Be sure to check the concentration of the chemicals using test strips… more to come on this topic.

These chemical sanitizers can be used for:

 sanitizing dishes after they have been washed and rinsed.

 sanitizing other surfaces that come into contact with food.

Using Test Strips for Chemical Sanitizers

Test Strips

Be sure to check the concentration of the chemicals using test strips.

Test strips can be used in a variety of situations:

  They are great for checking the initial strength of a sanitizer.

 They can also be used throughout the sanitizing process to monitor the strength of a sanitizer.

 They are ideal for testing the strength of the sanitizer in the third sink for dishwashing or in your
storage container for wiping cloths.

How to Use Test Strips:

 Dip one into the sanitizing solution. The colour of the strip will change after it is dipped.

 Compare that colour to a colour chart. The colour will tell you whether the concentration of the
solution you have made is strong enough for sanitization.

Using Heat as a Sanitizer

Heat can be used as a sanitizer for dishwashing. There are two methods that can be used:

 A. Immersion in hot water above 82°C (180°F) for 10 seconds. This is typically seen with a high-
temperature dishwashing machine.

 B. Immersion in hot water at 77°C (171°F) for 45 seconds. This is typically seen with the
sanitizing step in manual dishwashing.

It is important to use a thermometer to test the temperature of the water.

Cleaning and Sanitizing Dishes

There are two methods for cleaning and sanitizing dishes:

1. Manual

2. Mechanical (e.g. dishwasher)

There are three methods for manual cleaning and sanitizing of dishes:

1. Three-compartment sink method

2. Two-compartment sink method

3. Clean in place method

Multi-service articles vs. Utensils

Did you know? 

Both plastic and wooden cutting boards are acceptable. All cutting boards should be in good condition;
no cuts, scratches or cracks where bacteria can hide. They should be replaced when worn. Food
handlers should use separate cutting boards for raw food and ready to eat food—for example one
cutting board should be used for raw meat and another for vegetables as they are prepared for
serving/cooking. All cutting boards must be cleaned and then sanitized after use.

Different Methods for Cleaning and Sanitizing

It is important to know the difference between Multi-service articles and utensils, since they require

different methods for cleaning and sanitizing.

Multi-service articles: These articles include anything a customer will use to eat or drink: plates, bowls,
glasses, cups, forks, knives and spoons.

Utensils: Utensils are any other equipment used to prepare or serve food that is not in direct contact
with the customer. Examples are: pots and pans, mixing bowls, detachable equipment parts, spatulas,
ladles, and mixing spoons.

Multi-service articles - Three-Compartment Sink Method

The three-compartment sink method is a 5-step method. It MUST be used to manually wash multi-

service articles, but can be used on utensils as well.

Three-compartment Sink Method:

1. Scrape – Scrape food and soil from dishes and equipment before washing.

2. Wash – Wash dishes in hot soapy water in the 1st compartment of the sink.

3. Rinse – Rinse dishes and equipment in hot water (minimum 43°C/110°F) in the 2nd
compartment.

4. Sanitize – Sanitize by immersing in hot water (minimum 77°C/171°F) or chemicals at required

concentrations in water at 24°C/76°F in the 3rd compartment for at least 45 seconds.

5. Air dry – Allow dishes to dry on clean, corrosive resistant drying racks before putting them away.

Utensils - Two-Compartment Sink Method

The two-compartment sink method is used only on utensils. Like the three-compartment method, there
are five steps.

Two-compartment Sink Method:

1. Scrape – Scrape food and soil from dishes and equipment before washing.

2. Wash – Wash dishes in hot soapy water in the 1st compartment of the sink.

3. Rinse – Rinse dishes and equipment under hot running water (minimum 43°C/110°F).

4. Sanitize – Sanitize by immersing in hot water (minimum 77°C/171°F) or chemicals at required

concentrations in water at 24°C/76°F in the 2nd compartment for at least 45 seconds.

5. Air dry – Allow dishes to dry on clean, corrosive resistant drying racks before putting them away.

Dishes should be air dried before stacking. If they are stacked right away and are not dry, the moisture
left on the plates can support the growth of bacteria. Clean in Place Method

What do you do with items that cannot be washed in the sink or dishwasher?

Use the clean in place method for all equipment and utensils which come into contact with food, but are
too large to fit in the dishwasher or a 2 or 3-compartment sink. This method is also used for equipment
and utensils that cannot be moved from their location.

Use the clean in place method for equipment such as a meat slicer (after the blade has been removed), a
soft ice cream machine or large soup kettles.
Mechanical Cleaning and Sanitizing

Dishwashers are a reliable method for mechanically removing soil and bacteria from dishes, utensils and
kitchenware. Dishwashers follow the same 5-step method as manual cleaning and sanitizing. Ensure that
sufficient amounts of hot water are available for the entire operation and follow these guidelines:
  Ensure adequate supplies of detergent are available and that the automatic dispensing system
functions.

 If using a chemical sanitizer, ensure that an adequate supply is available and that the automatic
dispensing system functions.

 Use only potable (drinkable) water.

 Clean the machines at least once a day and as needed.

 Service the machines on a regular basis. Temperature gauges must be calibrated regularly.

Mechanical Cleaning and Sanitizing - Dishwashers

There are two types of dishwashers:

1. High Temperature Dishwasher

2. Low Temperature Dishwasher

1. High Temperature Dishwasher

With high-temperature dishwashers, it is important to monitor the water temperature gauges during
washing and sanitizing. These gauges are located on the outside of the machine.

Wash: Water temperature for the wash cycle must not be lower than 60°C (140°F) or higher than 71°C
(160°F). In combination with the detergent, water temperatures within this range are high enough to
adequately remove soil and grease, but not so hot that high protein foods, such as eggs, are baked on.

Sanitize: In this step, the dishwasher rinses and sanitizes in hot water. The water temperature must
remain above 82°C (180°F) for at least 10 seconds. The combination of this high water temperature and
the time period is adequate to destroy pathogens.
Note: In order to reach the high sanitizing temperature, a special piece of equipment is installed called
a heat booster. It is capable of reaching temperatures much higher than a regular hot water heater.

2. Low Temperature Dishwasher

Low temperature dishwashers use chemicals in the sanitizing step. Dishes are washed in hot water and
are then rinsed and sanitized in warm water mixed with the chemical of choice. Machines should be
designed to automatically dispense the chemical solution into the machine during the sanitizing cycle.
Make sure that the chemical is used in the proper concentration.

Glass washing machines are a type of low temperature dishwasher common in establishments such as
bars and pubs.

Wash: The wash water temperature is the same as a high temperature machine: not lower than 60°C
(140°F) and no higher than 71°C (160°F).

Sanitize: In this step, the dishwasher rinses and sanitizes at a temperature not lower than 24°C
(75°F) with a chemical solution of either Chlorine, Quats, Iodine or other approved sanitizer.

Storage of Clean and Sanitized Items

 Wash your hands before storing cleaned and sanitized dishes.

 Store cleaned and sanitized items at least 15 cm (6 inches) off the floor on clean shelves or in
clean containers, in a dry area.

 Ensure items are completely dry before putting them away for storage.

 Store clean glasses upside down on racks or shelves/trays lined with rubber bar matting. Rubber
bar matting allows air to circulate under glasses. Bar matting must be changed or cleaned and
sanitized regularly.

 Store clean and sanitized items well away from dirty items.

 Ensure there is adequate space in the kitchen so that cleaned and sanitized items do not come
in contact with dirty items during handling and storage.

Cleaning and Sanitizing in the Food Premises

Consider the following when cleaning and sanitizing tables, counters and trays:

 Clean the area first

 Use a cloth to sanitize; this cloth must only be used for this purpose and not used in other areas
of the food premises

 Keep the cloth in a container of sanitizing solution

 Allow sanitizer to dry on the table; it does not have to be rinsed off

 Launder (wash) soiled cloths regularly

Consider cleaning and sanitizing other surfaces in the food premises that are regularly “touched” by
customers:

 Menus

 Credit card/debit card machines

 Door knobs

When cleaning tasks are assigned, this is referred to as a cleaning program or schedule.

Cleaning Program or Schedule

A cleaning program or schedule should be developed for each food premises as a way to organize all
cleaning and sanitizing tasks.

The cleaning program or schedule should included:

 Each task that needs to be done

 Who is responsible for completing each task

 The chemical or other tools needed for the task

 How often the task should be done; hourly, daily, weekly, monthly, etc

 A follow-up check by a supervisor or manager to ensure the task was completed

Consider all areas of the food premises when developing the list of tasks:

 Floors: cleaned daily or as needed, no carpeting in the kitchen but suitable for dining areas

 Washrooms: both public and staff, should be cleaned and sanitized at least once per day

 Walls and ceiling: on a regular basis or as needed

Correct answers:
Purchasing

The public trusts that food premises will use high quality food products. Although you may not be
personally responsible for purchasing food items, the guidelines in this module offer valuable
information to all food handlers about the types of foods allowed for use in food premises.

In this module we will explore three topics:

  The Flow of Food

 Purchasing Guidelines

 Suppliers

The Flow of Food

The flow of food refers to the path that food travels on in establishments. We will refer to the flow of
food in many other modules. It is important to have a good understanding of the concept before moving
on to the specifics of purchasing.

Think of the sequence of steps that food goes through in a buffet restaurant, from the time that food is
purchased through to being served. On the next screen, use the items representing the steps in the flow
of food to complete the flowchart. You may be familiar with the meanings of most terms, except
possibly for storing and holding.

Remember, during each step in the flow of food there is a risk of the food entering the Temperature
Danger Zone. Be sure to monitor internal temperatures throughout the entire flow. Keep hot foods hot
and keep cold foods cold.

Purchasing guidelines for meat and poultry:

 Use quality meat and poultry from a reputable supplier.

 Make sure all meats are government inspected, by a federal or provincial inspector.
Inspections are done right from the farms to the slaughterhouses by provincial/federal inspectors and
veterinarians. Once the animals are slaughtered, certain organs and muscles are examined.

Purchasing guidelines for milk and dairy products:

 Milk and cheese must be from an approved dairy or cheese making plant.

 All milk and dairy products must be pasteurized (including cheese).

What is involved in the pasteurization process?

Pasteurization involves heating milk to a temperature of 63°C and holding it at that temperature for 30
minutes (or 72°C for 16 seconds). This process ensures that pathogens such as Campylobacter and E.
coli have been destroyed. A restaurant establishment is not allowed to pasteurize milk. This must be
done by an approved facility. Use only pasteurized products.

Purchasing guidelines for fish and seafood:

 Purchase all fish and shellfish ONLY from suppliers that are approved by regulatory agencies (i.e.
local health unit, appropriate provincial ministry, Health Canada or Canadian Food Inspection
Agency).

Fish is inspected from the point of the catch, through processing to packaging. Fish is tested for parasites
and acceptable levels of chemicals, such as mercury.

Purchasing guidelines for eggs:

 Eggs must be either grade A or B and graded at an approved egg grading station.

 The use of raw eggs in foods that will not be cooked is strongly discouraged. Consider
purchasing pasteurized egg products (liquid, frozen or dried) for recipes that call for raw eggs.

 Eggs do not need to be washed before they are used in an establishment; they are washed at
the processing plant.

Purchasing guidelines for water and ice:

 Water and ice must be from a potable source.

 Water from a well must be tested routinely to ensure it is safe to drink.

 Water and ice must be purchased from a supplier who is regularly inspected.

Did you know that…

 it is best to avoid using charcoal filters with well water. The charcoal in the filter is an ideal
breeding place for bacteria if the water is contaminated.

 bottled water plants are inspected and the water is tested regularly

 a dug well is less safe than a drilled well. A dug well is more shallow and therefore more
susceptible to contamination.

Purchasing guidelines for fresh produce:

Purchase produce from suppliers who can prove that plants were inspected.

Federal inspectors ensure the produce is graded, packaged and labelled according to the standards, to
avoid fraud and to ensure its wholesomeness.

Buy fresh produce that has been tested for pesticide residue.

Some plants, such as wild mushrooms, may carry harmful and even deadly toxins. Make sure that these
products have been inspected.

Speciality items such as pre-washed and organically grown vegetables may be available from
dependable vendors.

Purchasing guidelines for homemade canned goods:

 Never use home canned or preserved goods in your food establishment because of the risk of
botulism.

 The canning industry is regulated and inspected to ensure that canned products are processed
at high enough temperatures to destroy pathogens such as the potentially deadly Clostridium
botulinum bacteria.

Purchasing guidelines for wild game:

Never use game meats in your establishment unless the meat has been inspected.

Check with your local health department if you are considering using wild game meat.

Wild game animals frequently eat food above and below the soil, so parasites can easily enter the flesh
and organs of the meat. Wild game must be handled safely and cooked to high enough temperatures to
destroy the parasites.

Suppliers

Suppliers that you should avoid do not always look untrustworthy.

Make sure your suppliers:

 are licensed and reputable

 have food-safety procedures in place

 train their employees in food safety

 can deliver consistent product quality

 use delivery trucks in good condition (refrigerated if needed)

 have clean, well-run warehouses

 allow you to inspect their facilities

Receiving and Storage

Once you have chosen reputable suppliers and have purchased safe, quality foods, how you receive and
store those food items greatly effects the safety of the food that will eventually be served to your
customers. This module demonstrates the correct guidelines for receiving and storing food in the
workplace.

The topics explored in this module will be:

 Receiving food

 Storing food

During delivery from an egg grading station to the food premises, it is acceptable for the internal
temperature of whole eggs to be 13°C. However, this situation relates only to delivery of whole eggs.
Any other food product containing eggs must be transported at 4°C.

Don’t sign for anything right away, even if the kitchen needs something immediately. Follow these
guidelines:

 Set delivery times during quiet times. If no one in the establishment has time to deal with the
delivery properly, ask the driver to come back later.

 Inspect deliveries immediately.

 Check delivery trucks for signs of contamination.

For example, mouse droppings could indicate pest infestation.

 Check expiry and best before dates on items.

 Use a thermometer to measure product temperatures:

o Refrigerated foods should be 4°C (40°F)

o Frozen foods should be -18°C (0°F)

 Reject unacceptable foods.

The manager asks you to inspect the delivery. Try the following exercise to see if you can decide
whether to accept or reject the food items.

Correct! This mussel is not acceptable. If shells are partly open and do not close when tapped, the
shellfish inside is dead. Accept only shellfish that are alive, do not have a strong odor and are at a
temperature of 4°C (40°F) or lower, unless the shellfish are frozen. Frozen shellfish should be -18°C (0°F)
or lower. The same applies to lobster, shrimp and crab (crustaceans.)

Accept/Reject Guidelines

You probably spotted the items that were acceptable and unacceptable, but let’s take a closer look at
various types of foods, focusing on factors such as temperature, appearance, colour, odour, texture, and
packaging.

Fresh Meat
 ACCEPT REJECT

Temperatur At 4°C (40°F) or lower. Above 4°C (40°F).

e

Beef Colour Bright, cherry red Brown, green or purple blotches;

black, white or green spots.
Lamb Colour Light red

Pork Colour White fat; pink lean portion

Texture Firm and springs back when Slimy, sticky or dry

touched

Packaging Undamaged and clean Broken cartons, dirty meat wrappers and torn
packaging.

Fresh Poultry
 ACCEPT REJECT

Temperatur At 4°C (40°F) or lower. Above 4°C (40°F).

e

Colour No discolouration Purple or green discolouration

around neck

Texture Firm and springs back when touched Stickiness under wings and around
joints; soft flabby flesh

Packaging Undamaged and clean, chicken should be Broken, torn cartons / packaging; no
surrounded by crushed, self-draining ice. ice or insufficient ice.
Fresh Fish

ACCEPT REJECT

Temperatur At 4°C (40°F) or lower. Above 4°C (40°F).

e

Odour No fishy odour Fishy or ammonia odour

Eyes Bright, clear and full Sunken, cloudy or red-bordered

Texture Flesh and belly are firm and spring back when Dry gills, soft flesh that does not spring
touched back when touched

Packaging Undamaged and clean, fish should be packed in Broken, torn cartons / packaging; no ice
crushed, self-draining ice. or insufficient ice.
Fresh Shellfish and Crustaceans

ACCEPT REJECT

Temperatur At 4°C (40°F) or lower. Above 4°C (40°F).

e

Odour No fishy odour Fishy or ammonia odour

Shells Closed Shells that are partly open

Shipped Alive Dead

Milk, Dairy and Egg Products

  The ideal temperature for delivery of non-frozen dairy and egg products is 4°C (40°F). Reject
dairy and egg products that are delivered at a higher temperature.

 The ideal temperature for delivery of frozen dairy and egg products is -18°C (0°F). Reject
products delivered at a higher temperature.

 Egg shells must be clean and must not be cracked.

 Products must be delivered so they can be used before the expiration date.

 Products should be free of odours and mould.

Fresh Produce

 Free from signs of spoilage, mould or insects

 Handled carefully (to avoid unnecessary pinching, squeezing or handling);

 Refrigerated at 4°C (40°F) if cut or prepared (for example melons)

Frozen Foods
  Food should be -18°C (0°F) or lower

 Check for signs of thawing and refreezing:

o fluid or frozen liquid at bottom of container

o large ice crystals within or on top of the product

Canned Foods

 Reject home-canned goods.

 Reject cans with swollen sides or ends and flawed seals or seams.

 Reject cans with rust, dents and leaks.

  Reject cans without labels.

Dry Goods

Reject dry goods if packaging has:

 holes, tears or punctures

 dampness or moisture stains

Reject the product if it:

 Contains insects, eggs or rodent droppings

 Has an abnormal colour or odour

 Has spots or mould

 Is slimy

If it is necessary to reject a delivery, the only time it is advisable to contact the Health Unit is if there is
an ongoing problem, such as indication of rodent infestation. Otherwise, simply return the product to
the supplier for exchange or credit.

Let’s move on to storing.

The delivery truck just drove away and you are asked to store the food and other products. You are
surrounded by packages. There are 4 different storage methods:

 Refrigerator storage
  Freezer storage

 Dry storage

 Chemical storage

Arrange the food items in the order in which they should be stored. Items that need to be stored
immediately go to the top of the list and items that can wait a little longer go towards the bottom of the
list.

Give it a try. Drag and drop the items into the correct order. If your choice is incorrect, the item will snap
back to its original position.

Refrigerator Storage:

 All refrigerators and coolers must be equipped with accurate indicating thermometers.

 Place thermometer inside the fridge as close to the door as possible.

 Ensure proper air circulation.

 Do not over-stock the shelves.

 Never line the shelves.

 Maintain product temperature at 4°C (40°F) or lower.

 Store raw foods below ready-to-eat foods.

 Never store food under pipes (to avoid contamination with water from condensation).
  Cool foods before storing (use shallow pans or ice baths for quick cooling).

 Cover, label and date leftovers.

Freezer Storage

 All freezers must be equipped with accurate indicating thermometers.

 Maintain product temperature at -18°C (0°F).

 Regularly defrost units.

 Do not over-stock.

 Store raw foods below ready-to-eat foods.

Dry Storage

 Store food removed from its original container or packaging in food-grade, pest-proof
containers that are properly labelled.

 Keep dry food at least 15 cm (6 inches) off the floor (to make cleaning easier under shelves).

 Area should be well ventilated and have low humidity to prevent mold growth.

 Routinely monitor for pest infestation.

Chemical Storage

 Store chemicals separately from food.

 Chemicals should be stored in the original container with manufacturer’s labeling attached.

 There must be a Safety Data Sheet (SDS).

 Never mix chemicals.

 Never use empty chemical containers to store food and never store chemicals in containers that
have been used for food.

FIFO stands for First In First Out. It means that food put into storage first is used first, when it is needed.
FIFO is a simple but important practice because it helps food handlers monitor items, so that food is
used before it spoils or spends too much time in storage. To make sure FIFO works, watch expiry dates
and label foods well (with name and date).

Measure and Record

Did you know? 

Equipment can malfunction even in establishments that are well-maintained.

All refrigerators, coolers and freezers must be equipped with accurate indicating thermometers.

To ensure the safety of food in storage, it is important to measure and record daily:

Temperatures of Storage Areas

 Refrigerator/Cooler: 4°C/40°F

 Freezer: -18°C /0°F

 Dry storage: room temperature or less

Internal Product Temperatures

Check the internal temperature of refrigerated food products with a calibrated, washed, rinsed
and sanitized thermometer. Measure internal temperatures of refrigerated items especially if there is
doubt that the refrigerator or cooler is not being kept at a cold enough temperature.

To check storage thermometers for accuracy, compare them to a calibrated probe thermometer.

Learn more about using a thermometer in the Thermometers module.

Food premises should follow a storage area cleaning schedule.

Cleaning

Did you know? 

 When shelves in the fridge are dirty, food and containers can pick up dirt or organisms,
transferring them to anything they touch.

 Dirt and dust from fans and guards can enter the compressor leading to a very costly
breakdown.

It is important to keep walls, floors and ceilings in storage areas clean and trash free. Don’t forget areas
like the racks and fan guards. Follow and maintain a cleaning and equipment maintenance schedule.

Break down jobs into frequency:

 Monthly – cleaning walls, ovens

 Weekly – fridges

 Daily – floors, washrooms

Assign staff to specific cleaning responsibilities and have them sign off when the job is done.

Train staff on how to do the job and on which cleaning products to use

Cooling and Reheating

Improper cooling and improper reheating are two common causes of foodborne illness. You will learn
what equipment to use and what methods to follow when cooling and reheating foods.

This module will explore these topics in more detail:

 Safe cooling methods

 Safe reheating methods

Did you know?

Improper cooling is the #1 cause of foodborne illness? It is important to cool hot food rapidly to reduce
the time it spends in the Temperature Danger Zone.

Temperature Danger Zone

The Temperature Danger Zone (TDZ) is the range of temperatures between 4°C and 60°C (40°F and
140°F). Bacteria and disease-causing organisms that cause foodborne illness multiply rapidly in this
range.

Keep the following temperatures in mind in order to minimize bacterial growth:

 Hot hold: 60° C (140°F)

 Cold hold: 4° C (40°F)

 Freeze: -18° C (0°F)

Reheating
High-risk foods that are reheated for hot holding must be reheated to at least the original cook
temperature for that food, except for whole poultry which must be reheated to 74°C (165°F).

Important to remember: These bacteria can protect themselves from unfavourable conditions by

forming a heavy protective layer or coat. Once they are in this protective state, they are called ‘spores‘.
Spores can survive the cooking temperatures for foods and multiply when food is improperly cooled or
improperly heated.

When food takes too long to cool and the temperature drops into the Temperature Danger Zone (TDZ)
for much more than 2 hours, the time and temperature combination is ideal for spores to remove their
protective coats, turn back into bacteria, and multiply.

Most spore-forming bacteria produce a toxin (poison) as they grow. The toxin causes food poisoning.

When you are cooling or reheating, food has to pass through the Temperature Danger Zone (TDZ) It is
important that the food temperature moves through the Temperature Danger Zone (TDZ) as quickly as
possible. As long as the temperature of the food is changing and moving steadily through the
Temperature Danger Zone, it is difficult for microbes to multiply and toxins to form. If the temperature is
changing too slowly, microbes will multiply more quickly.

Now that you know about the Temperature Danger Zone (TDZ), see if you can spot the error(s) in the
Mystery Challenge on the next page.

What caused the outbreak?

 Improper cooling

 Improper reheating

 Improper cooling and improper reheating

Cause of Outbreak: Improper Cooling

You are correct if you thought that one of the causes of the foodborne illness outbreak in our Mystery
Challenge was improper cooling.

After the turkey rolls were cooked, they should have been unwrapped, sliced into smaller pieces and
placed on flat pans for rapid cooling in the fridge.

Leaving the rolls wrapped and stacked close together did not allow the turkey to cool. The heat that was
trapped inside the packages allowed spore-forming bacteria inside the turkey rolls to grow and multiply.
Spore-forming bacteria are found in the soil, as well as in airborne dust in meat and poultry processing
plants; bacteria then get into the flesh of meat and poultry.

Did you spot any more problems?

Improper Reheating

The other cause of the foodborne illness outbreak in this example was improper reheating.

The turkey should have been reheated in the oven to an internal temperature of 74°C (165°F). Reheating
the turkey in the steam table only warmed the turkey but did not bring it to a high enough internal
temperature to kill the bacteria that may have multiplied in the food overnight.

Remember: The use of hot holding equipment to reheat food is NOT recommended.

Let’s look at how it should have been done. We’ll start with the correct methods for cooling.

Cooling Methods

Food MUST be cooled to 4°C (40°F) or less, in 6 hours or less. This can be accomplished in one of two
ways:

1. Cool food in one step to 4°C (40°F), using a blast chiller or by putting food in an ice bath.

2. Cool food in two cooling stages, using shallow pans and/or smaller portions:

 Stage 1: Cool from 60°C (140°F) to 20°C (70°F) in a maximum of 2 hours. (ex: cool food on the
counter for approximately two hours.)

 Stage 2: Cool from 20°C (70°F) to 4°C (40°F) in a maximum of 4 hours. (ex: transfer to shallow
metal containers and put into the cooler.)

Look at each method in more detail on the next screen.

Whichever method you choose, be sure to monitor the time and the drop in temperature with
a calibrated thermometer to ensure that food reaches refrigeration temperature (4°C or 40°F) within the
required time.

Blast chillers

Blast chillers are expensive but very effective pieces of equipment that reduce hot food temperatures
quickly. These are very useful in larger institutional kitchens that prepare many large batches of foods at
one time; many batches can be cooled at once, to reduce the need to use valuable fridge space for
cooling. Once the foods have reached 4°C (40°F) in the chiller, they may be transferred into deep
containers to save space.

Ice-Water Baths

Ice-water baths are especially effective for cooling soups, sauces, stews and gravies. A deep pot of food
is placed into the ice bath with the ice and water surrounding the pot up to food level. The food should
be stirred frequently. Once the product has been cooled to refrigeration temperature, the entire deep
pot of food can be placed into the refrigerator or cooler. This method saves refrigerator space because
you are not cooling large amounts of food in many shallow pans.

Cooling Methods

Shallow Pans
Shallow pans are effective for cooling any type of food (solid or liquid), especially if there is no ice bath
available for cooling liquids. Choose the right depth based on the type of food. Metal pans transfer heat
most effectively.

Reducing Portion Size

Reducing portion size applies to items like rolled or stuffed roasts and large portions of food such as
meatloaves and casseroles. Breaking the food into smaller portions allows the product to cool much
more quickly, reducing the amount of time food spends in the Temperature Danger Zone (TDZ) where
any bacteria it may contain could multiply.

On the next screen are some handy rules you should follow — whichever method you use

Follow these rules to speed cooling and minimize bacterial growth.

 Cool dense foods in a shallow pan with a maximum food depth of 2 inches. Dense foods like chili
or stew take longer to cool.

 Cool less dense liquids in a shallow pan with a maximum food depth of 3 inches. Liquids like
clear soup chill more quickly.

 Stir food to speed cooling. Stirring the food allows the heat to escape more quickly.

 Cool food before putting it in the refrigerator. If you put hot food into the refrigerator, the heat
released warms the temperature of the refrigerator and may bring other food into
the Temperature Danger Zone (TDZ).

Let’s try a couple of exercises that demonstrate the correct steps in cooling foods safely.
Reheating Methods

There are fewer steps involved in reheating. Always use ovens, stoves or other equipment intended for
reheating. Reheating food in hot holding equipment is not recommended; these pieces of equipment
are not always designed to reach high enough temperatures. Think about what happened with the
turkey rolls!

Follow these rules for safely reheating previously cooled foods.

 When reheating previously cooled foods, make sure the proper temperature is reached within 2
hours.

 Hazardous foods that are reheated for hot holding must be reheated to at least the original cook
temperature for that food except for whole poultry which must be reheated to 74°C (165°F).
Use a properly calibrated thermometer to measure the internal temperature of food.

What about microwaves? Are they safe for reheating?

Reheating - Microwaves

Microwaves can be used safely for reheating, but they

may not heat evenly. It is vital that you measure food temperatures with a properly calibrated
thermometer in several different parts of the food item.

Follow these rules for safe microwave reheating.

 Use microwave-safe dishes.

 Rotate or stir foods throughout or midway during heating to compensate for uneven
distribution of heat.

 Reheat food so that all parts of the food reach the original cook temperature, except for whole
poultry which must be reheated to 74°C (165°F).
  Allow the food to stand for 2 minutes after reheating.

Correct Answers:

Serving and Dispensing

Safe food handling is not limited to the kitchen environment. Safely serving food to the customer is
equally as important as safely preparing the food. This module will explore correct methods
for serving and dispensing food to customers to minimize the transmission of foodborne illness.

The Flow of Food

Serving is one of the steps in the Flow of Food. This module covers the serving step, together
with dispensing.

To review the Flow of Food, you may complete the Flow of Food exercise in the Purchasing Module.

These wooden chopsticks were sanitized in the dishwasher for reuse.

 Incorrect

HOW DID I DO? 

Sorry, wooden chopsticks are single service items and must only be used once and then thrown away.
Never wash them. The same applies to straws, plastic or Styrofoam cups, plastic cutlery, stir sticks, etc.

This cloth, which is used for wiping the tables, is kept in a container of sanitizing solution.

 Correct

HOW DID I DO? 

Correct! Keep the cloths that are used for wiping tables in a bucket of sanitizing solution and be sure to
change the solution frequently. Do not use the cloth that is intended for wiping tables for any other
purpose, such as wiping counters in the food preparation area. Soiled cloths should be laundered
regularly.

Serving - The Facts

Did you know? 

You can re-use bread to make breadcrumbs. As long as the bread has not been served as part of
someone’s meal, it can be used for crumbs. If the bread/buns were on a buffet line where tongs were
provided, the buns could be used for bread crumbs, providing they will only be used in food that will be
cooked, such as meatballs.

In serving situations, such as bringing food to a customer’s table, you should:

 NEVER touch the food contact areas or the areas where a person’s mouth will touch on glasses,
cups, plates or silverware.

 NEVER stack cups, plates or bowls when serving.

 NEVER save and re-use food that is left over by a customer.

 ALWAYS discard cracked or chipped cups, glasses and dishes.

 ALWAYS try to serve milk or cream in the original container. If you do serve milk in a
jug, ALWAYS discard the leftovers at the end of each service.
Dispensing - The Facts

The term dispensing refers to several things such as assembling plates (with food), providing food for
self-service and providing utensils at (for example) a buffet. Follow these guidelines for dispensing:

 Use tongs or wax paper whenever possible to distribute items.

 When assembling meals, avoid touching the food with your hands as much as possible.

 Wrap cutlery (This is the best practice!).

 Use a scoop to get ice from ice machines. Afterwards, to avoid contaminating the ice with the
scoop’s handle, do not leave the scoop in the machine.

 Dispense utensils by their handles. (Never touch food contact areas or areas where a person’s
mouth will touch.)

 Store utensils so that the handles point toward the food service worker or the customer,
depending on who will touch the utensils first.

What about plastic cutlery; is it reusable?

Single Service Items

Under no circumstances can single service items, such as straws, plastic or Styrofoam cups and plates,
wooden chopsticks, plastic cutlery and stir sticks be re-used.

Single service items are to be used once and then thrown away. There are NO exceptions.

Serving - Importance of Handwashing

We’re talking about handwashing again, because it is so important.

Always wash your hands:

 between cleaning tables.

 after handling soiled dishes and utensils.

 before handling clean dishes and utensils.

 before serving food.

Serving - Cleaning of Tables, Counters and Trays

Follow these guidelines for cleaning serving areas:

 Use a cloth that is intended only for cleaning tables.

 Keep the cloth in a container of sanitizing solution.

 Sanitizing solution should be changed every 2 hours.

 Soiled cloths must be laundered regularly.

 Tables and trays must be sanitized between customers.

 The sanitizing solution should be allowed to air dry on the table.

Now we need to review the very specific rules for the operation of self-service food establishments.

Serving - Salad Bars and Buffets

Salad bars and buffets are examples of Self-Service Operations. These operations:

 require regular supervision to monitor temperatures and ensure cleanliness.

 should provide customers with a clean plate for each visit.

 should use protective sneeze guards to cover food.

 should have food labels for items such as salad dressings.

Of course, all rules concerning personal hygiene apply to serving and dispensing, regardless of whether

your establishment is a fast food cafeteria or a full-service restaurant!

Hazard Analysis Critical Control Point

Hazard Analysis Critical Control Point(HACCP, pronounced HAS-UP) is an important concept in safe food
handling. HACCP:

 Is designed to control physical, chemical, biological and allergen contamination at all points in
food processing.

 Identifies the points in the flow of a food that are most likely to cause foodborne illness.

 Builds in procedures that reduce or eliminate the risks of foodborne illness Monitors all
procedures to ensure food safety.

 Monitors all procedures to ensure food safety.

 This module illustrates the 7 principles of HACCP.

The HACCP Concept

We will begin by looking at what HACCP means. HACCP stands for:

H azard Hazards are:
  Biological pathogens and/or toxins that can grow or survive in food.

 Chemicals or Physical objects in food.

A nalysis Analysis is the process of examining the Flow of Food to identify the points
that may cause foodborne illness.

C ritical A Critical Control Point is a step in the preparation of a food where any
C ontrol unsafe situation that may lead to foodborne illness is eliminated, prevented
P oint or controlled.

For example, a burger must be cooked to a minimum internal temperature of

71°C (160°F) to destroy pathogens, such as E.coli 0157:H7, that may cause
serious illness. The CCP in this example is cooking – ensuring that the burger
is cooked to the minimum safe internal temperature.

Now you know what HACCP means, how do you apply it?

Seven Principles of HACCP

1. Conduct a hazard analysis.

2. Determine critical control points (CCPs).

3. Establish critical limits.

4. Establish a system to monitor control of the CCPs.

5. Establish the corrective action to be taken when monitoring shows a particular CCP isn’t under
control.

6. Establish procedures for verification to confirm that the HACCP system is working effectively.

7. Establish documentation for all procedures and records for these principles and their
application.

1) Hazard Analysis

 Identifying any potential hazards in your food.

Hazards could include:

 Pathogens and/or toxins that can grow or survive in food processing.

 Chemicals.

 Physical objects.

 Allergens.

2) Determine Critical Control Points

CCP (Critical Control Points):

  Any point in food preparation where food safety could be at risk.

 A step where any food related hazard can be eliminated, prevented or controlled.

 For each critical hazard identified, a way to lessen, prevent or eliminate the risk needs to be
documented.

3) Establish Critical Limits

 Develop a limit for each CCP.

 These limits are measurable and observable. Examples include temperatures, times, pH value
and handwashing.

 Mark CCPs and the limits in your recipes.

4) Monitor CCPs

 CCPs must be monitored to see if the limits are met.

 Examples of monitoring include checking:

o temperatures during cooking.

o for signs of infestation or contamination.

5) Establish Corrective Action

 Corrective actions tell food handlers what to do if monitoring shows the critical limits aren’t
being met.

 When corrective action needs to be taken, records should be kept showing what was done,
when and why.

6) Verification

 A double check to make sure the HACCP system is working that is done in addition to
monitoring.

7) Documentation

 Records created when HACCP procedures are followed.

 Records include temperature logs and logs of corrective actions.

 Documentation also includes policies and procedures for the HACCP system.

 Record keeping and retention can be helpful in the event of a foodborne illness or product
recall.

You can apply the HACCP concept to a recipe. Analyze it in terms of the flow of food and identify steps
where, if not done properly, foodborne illness could result. Now develop CCPs for each step as follows:
  Develop time and temperature limits for each CCP. Time and temperature limits
are measurable and observable.

 Mark each CCP and all limits in your recipes.

 Monitor the CCPs to make sure the limits are met.

If the limits are not being met, then corrective action must be taken. It is a good idea to add corrective
actions to the recipes as well.

he Costs

In order to effectively implement a HACCP system, you need a food thermometer. This thermometer
must be able to indicate both hot AND cold temperatures. Therefore, the only expense is the purchase
of a food thermometer. You will need to spend some time reviewing your recipes, but once the system
is running, the only ongoing ‘cost’ is the time spent in evaluating that the system is working.

See if you can identify the critical control points in this next exercise.

Consider this scenario: A restaurant is famous for its great chili. The cook has determined the critical
control points to prevent/control bacterial growth and has marked them in the recipe.

Could you do the same?  Drag and drop each Critical Control Point for chili to the appropriate Flow of
Food step.

Do you need to review the Flow of Food before you begin? See Purchasing Module for more information
about the Flow of Food.
 Store= keep at 4ºC (40ºf)

Cook= must be over 74ºc(165ºf)

Cool = keep 4ºc(40ºf) within 6 hours.

Store= keep at 4ºc (40ºf)

Reheat = TO 74ºC (165ºF) WITHIN 2

HOURS

Hold= keep at 60ºc(140ºf)

A Critical Control Point (CCP) Recipe

The cook has also included the Critical Control Points in a HACCP recipe for the restaurant’s famous
hamburgers.

1. Remove patty from fridge.

2. Place patty on grill (wash hands).

3. Cook the burger for 2 minutes on one side. Flip and cook for 2 more minutes until the internal
temperature reaches 71°C (160°F), measured with a probe thermometer. If it does not reach
this temperature in 2 minutes, continue to cook until the temperature reaches 71°C (160°F).

4. Serve patty on bun with bacon, cheese and onion.

1. What is the critical control point?

Cooking is the CCP. In this recipe, it is the only critical step in preventing foodborne illness.

2. What is the measurable and observable limit?

Cook burger to 71°C (160°F) for 2 minutes on each side; these instructions give chefs clear temperature
and time guidelines.

3. What instrument is used to monitor the critical control point?

A probe thermometer monitors the process to make sure that limits are met.

4. What is the corrective action?

If the burger doesn’t reach 71°C (160°F), continue to cook until it does. This instruction provides a
corrective action.

A Public Health Inspector Says:

“Talking with food handler during inspections about the HACCP Principles has given me the opportunity
to spend longer periods of time with operators and food handlers, getting to know their good and bad
work habits. Those inspections allow me to educate and communicate food safety techniques to them…
we have fun in the kitchen, too! I have learned to make an awesome Caesar salad.”

Food Safety Legislation

Canada’s provincial and territorial governments have food safety legislation in place to ensure that any
food prepared for the public is safe to eat.

This module will focus on two topics:

 The duties of Public Health Inspectors

 Food Safety Legislation

Did you know that you are required by law to wash your hands after preparing raw chicken?

The Public Health Inspectors Authority

Public Health Inspectors inspect food premises regularly to ensure that food is handled correctly. If
there are any complaints from the public concerning food safety, the Public Health Inspector
investigates.

A Public Health Inspector Says:

“Sometimes people ask me if I still enjoy dining out, knowing what I know about food preparation. I
always respond by saying that I do still enjoy going out for dinner. If I see something that is not right, I
will say so to the food handler, but wouldn’t everybody? The difference may be that I am able to spot
those instances more easily than the general public, but it isn’t often that I see something that is wrong.
My colleagues don’t always feel the same way; one of my coworkers said he often wonders about things
like: “Did the waiter wash his hands after using the bathroom?”

I rarely think about that, because I know most food premises have well trained staff and I trust they will
do a good job.”

The Health Protection and Promotion Act, or HPPA, is an Ontario law that gives boards of health their
legal mandate and contains regulations that give authority to public health units in specific areas,
including food safety.

On July 1, 2018, Ontario Regulation 493: Food Premises came into effect, revoking and replacing the
previous regulation, Ontario Regulation 562: Food Premises. The overall goal of Ontario Regulation 493
is to make sure food is kept safe to prevent foodborne illness and sets out the requirements that food
premises operators must follow. It covers safe food handling, cleaning and sanitizing, operations, and
maintenance. Ontario Regulation 493 reorganizes much of what was contained in Ontario Regulation
562 and also introduces several changes and new provisions.

Inspections can be carried out at any reasonable time. During an inspection Public Health Inspectors
may require:

 Closure of a premises

 Removal of anything (including food) that may cause a health hazard

 Cleaning or disinfecting (premise, equipment, etc.)

 Destruction of food

 Ordering certain activities to cease

Public Health Inspectors are also Provincial Offences Officers under the Provincial Offences Act. They can
issue tickets to food premises that do not follow the requirements of Ontario Regulation 493.

The Food Premises Regulation

Did you know? 

The Food Premises Regulation states:

Any article or piece of equipment that is used for the manufacture, distributing, sale or offering for sale,
preparation, processing, handling, transportation, storage or display of food shall be,

(a) of sound and tight construction;

(b) kept in good repair; and
(c) of such form and material that it can be readily cleaned and sanitized. R.R.O. 1990, Reg. 562, s. 18.

Ontario Regulation 493

Ontario Regulation 493 outlines the requirements for the food premises in the areas of:

 Food Safety: e.g. Verify correct refrigerator temperatures.

 Maintenance: e.g. Ensure equipment, floors and walls are in good repair.

  Sanitation: e.g. Make certain that food preparation tables are properly cleaned and sanitized.

 Personal Hygiene: e.g. Ensure food handlers wash their hands at appropriate times.

Two examples of Ontario Regulation 493 requirements

Food handlers shall wash hands before starting work

Equipment shall be maintained in a clean and sanitary condition

Inspections

Public Health Inspectors follow Ontario Regulation 493 when they are inspecting Food Premises. During
inspections, Public Health Inspectors look for:
  unsafe food handling practices

 overall sanitation and maintenance

Public Health Inspectors follow-up on food recalls, fires, floods, and emergencies.

Public Health Inspectors also investigate:

 consumer complaints regarding food premises

 reports of suspected foodborne illnesses

Copies of the Health Protection and Promotion Act (HPPA) and the Ontario Regulation 493: Food
Premises are available from your Public Health Inspector, your local Health Unit or online at:

 Health Protection and Promotion Act

 Ontario Regulation 493: Food Premises

A Public Health Inspector Says:

“When I see an employee handling a raw chicken without washing his hands afterwards, I don’t issue a
ticket right away, although I could do that according to the law. I explain to this person why
handwashing is important and record the incident in my report. I prefer to give the employee an
opportunity to change his behaviour before issuing a fine.”

Examples of food premises include

 Restaurants

 Cafeterias

 Grocery Stores

 Convenience Stores

 Bakeries

 Caterers

 Ice Manufacturers

 Licensed Child Care Centres

 Hospitals

 Homes for the Aged

 Jails

 School Cafeterias

 Spring Water Bottlers

  Food Trucks

Preparing, Cooking and Holding

Consider the process of making a stew for a Sunday brunch. Vegetables and meat are washed and
chopped, the ingredients are cooked for a specified time and then the stew is kept hot in a buffet table.
At all three stages of preparation, cooking and holding, you need to be aware of the importance of
controlling and monitoring time and temperature to minimize bacterial growth in food.

The topics explored in this module are:

 Food preparation and cooking

 Holding

Sorry! The minimum internal cooking temperature for whole chicken to be safely served is 82°C (180°F),
so this one needs to cook a little longer.

Sorry, it is acceptable to cook a steak to rare. Items such as steak carry bacteria on the outside surface.
The cooking process will destroy any bacteria that may be contaminating the outside of the steak.
Correct. A hamburger consists of ground meat. Any contamination on the outside of the orignal piece of
meat can spread through the meat during grinding. Ground meat must be well done to make sure all
bacteria are destroyed during the cooking process.

Correct. When the roast was boned, cutting contaminated the inside of the roast. It should be cooked to
well done. Rolled roasts should also be well done because in rolling the roast, bacteria can be
transferred from the outside to the inside of the meat.

Correct! Game meats, such as moose, should be well done to ensure that parasites do not survive the
cooking process. Also, remember to properly disinfect utensils and equipment.
Food Preparation - Temperature Danger Zone

Do you remember
the Temperature Danger Zone? It is such an important principle that we will review it in this module.

The Temperature Danger Zone (TDZ) is the temperature range between 4° and 60°C (40° and
140°F). High-risk foods can only be in this temperature zone for a short period of time.

To be on the safe side, use the two-hour rule. You don’t know how long food was in the TDZ at the
supplier’s warehouse or on the delivery truck before arriving at your establishment. The two-hour rule
allows for time that food could have been in the TDZ without you knowing about it.

Remember! The most important factors in controlling foodborne illness are time and temperature
control.

Let’s take another look at high-risk foods.

All food can be dangerous if it is incorrectly handled, but some foods are considered more high-risk than
others. Use the chart below to review the reasons why those foods are considered high-risk.
High-risk foods Food has ideal moisture and pH levels to support the life Danger of spore-
and/or growth of bacteria forming bacteria

Milk X

Meat X

Fish X

Shellfish X

Eggs X

Poultry X

Baked potatoes X X

Cooked rice X X

Beans X X

Cooked X X
Vegetables

Garlic and oil X

mixtures

Melons X

Sprouts X

Remember: Preparing and cooking increase the risk for foodborne illness, because many steps that may
result in contamination are involved in these processes. Foods such as stews and casseroles often
contain many ingredients, are prepared in large batches and are handled a lot during preparation,
increasing the risk of contamination. Prepared items that are not cooked before being served, such as
sandwiches and salads, are also considered high-risk.

A Public Health Inspector says:

“I often have to explain why stew is more dangerous than a clear soup. Food like casseroles and stews
are especially dangerous because they have many ingredients, are handled a lot, and are prepared in
large batches.When foods have several ingredients, many things can go wrong during the preparation
and cooking of each ingredient. Because foods such as stews and casseroles often contain many
ingredients, are prepared in large batches and are handled a lot during preparation, the risk of
contamination increases.”

Low-Risk Foods

Low risk foods are:

 1. Sweet or salty
Very sweet or salty foods are low risk because sugar and salt bind water in the food. When this
happens, moisture is not available for bacteria to multiply.

2. Dry
In dry food, the lack of moisture prevents bacteria from multiplying.

3. Sour (acidic)
The pH of sour and acidic foods is too low to support bacterial growth.

You now know that stew is considered a high-risk food. Let’s look at the preparation of foods such as
stew in more detail.

Thawing

Very often, preparation of a stew begins with

thawing the meat. It is very important to thaw food correctly in order to avoid creating ideal conditions
for the growth of pathogens. Read on to learn more about the four main thawing methods.

1. Thaw in the refrigerator

Thawing foods in the refrigerator is the safest method. Always use a deep, large container when thawing
raw meats, so that blood and juices do not contaminate other items. Ensure that the container is stored
below all other foods and containers.

2. Thaw under cold running water

While refrigerator thawing is definitely the safest method, thawing raw meats under cold, running,
potable water is considered safe and is faster than other methods.

3. Thaw in the microwave

Thawing food in microwaves is safe, but microwaves thaw food unevenly, creating hot spots. Make sure
to cook food immediately after thawing in the microwave to prevent bacteria from growing in the
portions of the food that are in the Temperature Danger Zone (TDZ).

4. Thaw using the stove or oven

Thawing can be incorporated into the cooking process. Remember though when thawing food as part of
the cooking process, use only ovens, stoves or equipment intended for reheating. Never thaw foods
using hot holding equipment!

Remember: Never thaw at room temperature!

Thawing food at room temperature is hazardous because the exterior of the food sits in the
Temperature Danger Zone (TDZ) and bacteria on the outside of the food start to multiply before the
inside is completely thawed.

The problem is that you never know whether the food is contaminated with bacteria such as Staph. or
not. If that is the case, cooking will not eliminate the toxins that some bacteria produce and the food will
not be safe for eating.

Now that we’ve looked at the correct ways to thaw, let’s look at preparing in more detail

Food Preparation

Cutting Boards

Cutting boards have the potential to harbour bacteria, especially if the boards are damaged. Check your
cutting boards regularly for cuts, cracks or scratches. It is good practice to have separate boards for raw
and cooked foods. Colour-coded cutting boards are available; for example, you could use red for meats,
green for vegetables and white for poultry.

Follow these guidelines for the correct use of cutting boards:

 Both plastic and wooden cutting boards are acceptable.

 Discontinue use of any cutting board as soon as it shows signs of cuts, scratches or cracks.

 Wash, rinse and sanitize boards after use.

Cooking - Batch Cookery

Continuing with the example of the stew, imagine that you are required to prepare enough stew for 100
people. When preparing large quantities of food, it is safest to use batch cookery, meaning that instead
of preparing the food all at once, large food preparation jobs are divided into batches (smaller jobs).

 Leave food in the refrigerator or cooler until you are ready to prepare it.

 Prepare only what you can do in a short amount of time.

  Return prepared batches to the cooler while you prepare others.

Batch cookery is especially important for institutions, banquet facilities and high volume restaurants.

Your stew is in the oven. What internal temperature must the stew reach to be considered safe?

Cooking - Minimum Internal Temperatures

Did you know? 

Meats and high-risk foods must be cooked to the following minimum internal temperatures:

Using a Probe Thermometer

Food Product Celsius Fahrenheit

Poultry 82° 180°

Whole poultry 74° 165°
Individual pieces and ground

Mixtures 74° 165°

Containing poultry, egg, meat, fish or other hazardous food

Beef & Veal 71° 160°

Hamburger, deboned and rolled roasts

Pork – All products 71° 160°

Lamb – All products 71° 160°

Fish – All products 70° 158°

Eggs 63° 145°

Try the exercise on the next page to learn more about minimum safe internal temperatures.

Holding

Food often has to be kept hot or cold for long periods of time. For example, restaurants typically prepare
enough soup or gravy to last an entire shift and then have to ensure that the food stays hot enough for
that whole time. Sometimes restaurants offer a salad bar and buffet, where items such as potato salad
and salad dressing have to be kept cold and meats and cooked vegetables have to be kept hot. Particular
care has to be taken to ensure that the guidelines for holding are followed and that the food is kept out
of the Temperature Danger Zone (TDZ) at all times.

Try our Mystery Challenge to see if you can spot the errors the cook makes.

The soup was handled correctly.

Correct!

The cook should not have used the hot holding equipment to reheat the soup. It takes too long for soup
to get out of the temperature danger zone this way. The soup should have been heated on the stove.

Holding - Guidelines

Following general holding guidelines helps food premises avoid contamination  and cross-
contamination, as well as time and temperature abuse.

 Measure food temperature every 2 hours.

 Make and hold small batches.

 Stir regularly and cover when possible.

 Use long-handled spoons or tongs for each food item and replace regularly.

Now, we’ll look at the specifics of hot and cold holding.

Cold Holding

Cold holding equipment includes salad bars (refrigerated or ice), self-serve condiment stations, display
and other refrigeration units.

 The internal food temperature must be 4°C (40°F) or lower.

 Ensure ice surrounds the container up to the food level.

 Never store food directly on ice. Put food in bowls or containers first.

Hot Holding

Hot holding equipment includes steam tables, heated cabinets and chafing dishes.

  The internal temperature of food in hot holding must be 60°C (140°F) or higher.

 Never use hot holding equipment to cook or reheat food

Thermometers
Thermometers are essential instruments for the food service industry. Making sure food is at the correct
temperature minimizes the risk of foodborne illness. However, thermometers are delicate instruments.
Using a thermometer that is not accurate could be the difference between cooking a burger to a safe
temperature to destroy harmful pathogens, or serving a contaminated and potentially lethal burger.

This module stresses the importance of thermometers in the workplace by focusing on three topics:

 Types of thermometers

 Proper use of thermometers

 Correct calibration methods

Types of Thermometers

Below are different types of thermometers. Can you spot which thermometers are suitable for use in a
food premises to measure the temperature of food?

Meat Thermometer

Although this type of thermometer is well known for use around the barbeque, it cannot
be calibrated and can only indicate a small range of temperatures. It should therefore not be used in
a premises.

Thermocouple

This is a thermocouple. Since it can be calibrated and can indicate high and low temperatures it is
perfectly fine for use in food premises.
 Digital Personal Thermometer

This is a digital personal thermometer. This type of thermometer is only for the measurement of body
temperature and is not suitable for measuring food temperatures. Do not use this one in a food
premises.

Menu

 Overview  Appendix  Logout

Thermometers

 Introduction

 Learning Objectives

 Self Test

 Types of Thermometers

 Using Food Thermometers

 Using Food Thermometers

 Using Food Thermometers

 Using Food Thermometers - Calibrating

ModulesPractice QuizzesMy Account

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Thermometers

Types of Thermometers
 Digital Food Thermometer

This is a digital food thermometer. As many digital thermometers cannot be calibrated, they may have
to be repaired or replaced if they are not reading accurate temperatures.

Candy Thermometer

This is a candy thermometer. This type of thermometer is made especially for candy. It cannot be
calibrated and can only indicate a small range of temperatures. Do not use it in a food premises.

Bi-metallic Stemmed Thermometer

This is a bi-metallic stemmed thermometer. It can be calibrated and can indicate hot and cold
temperatures. It is designed for use in food premises.

We now know that meat, personal and candy thermometers are not suitable for taking temperatures in
food establishments because these thermometers cannot be calibrated and can only indicate a limited
range of temperatures. To measure the internal temperature of food in your food establishment, you
must use one of the thermometers illustrated here. In order to use each correctly, it is important to
know where the sensing area is located.
Digital or Thermocouple Thermometer

The sensing area is on the tip.

Bi-metallic Stemmed Thermometer 

The sensing area begins at the middle,

as you can see from the diagram.

Now we have the right thermometer, let’s make sure we are using it correctly.

Follow these steps when taking the temperature of food:

  Wash, rinse and sanitize your thermometer before and after each use.

 Insert the sensing area of the thermometer into the center of food, wait 15 seconds and then
record the reading.

 Ensure that the sensing area does not touch the bottom or sides of food container.

Can you spot the problem in the following exercise?

The following three pans of lasagna were just taken from the oven. The temperatures are being
measured with a digital thermometer, to find out if the lasagna is safe to serve. In some cases, the
method used to measure the temperature is incorrect.

Click on the image that represents the correct method to measure the temperature of the lasagna.

Middle

Correct!

The temperature of lasagna #1 is taken correctly. You must always measure the temperature in the
thickest (densest) part of food to get the most accurate reading: in this case that is the centre of the
food. The thickest (densest) part of the food takes longest to get hot.

The following photos and explanations demonstrate correct methods for measuring temperatures in a
variety of foods:

To measure the temperature of a hamburger, take the patty off of the grill to
avoid measuring the temperature of the grill instead of the patty. Put the patty on a spatula and insert
the probe of the thermometer through the side and into the centre of the patty.

When you measure the temperature of liquid foods, such as soup, gravy, chili
or stew, place the probe as close to the centre of the liquid as possible.
 When measuring the temperature of milk bags or other bulk containers, put
one bag on top of the other and place the probe between them

Using Food Thermometers

Always stir food (regularly) when hot holding, before taking the temperature.
Measure the temperature in a minimum of two places in food that is being kept in hot holding.
Remember to probe the center of the food, not the bottom or sides of the pan. Measure the
temperature of the food, not the container!

Insert the probe into at least two parts of the bird or the roast. Always take the
temperature in the thickest part.

What happens if the cook accidentally drops the thermometer on the floor?

To ensure that your thermometer reads the correct temperature, calibrate it on a routine basis. If it has
been dropped or used to take extremely hot or cold food temperatures, you must calibrate it again.

There are two methods for calibration: The ice-point method and the boiling-point method.

Since we know the exact temperature at which water freezes or boils, we can check the accuracy of a
thermometer by immersing it in either an ice-water slush or boiling water for 30 seconds, and then
checking the thermometer’s readout. The thermometer is then adjusted if necessary. Note that many
digital thermometers cannot be calibrated. If they are not reading accurate temperatures they have to
be to repaired or replaced.