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Food Handler Course Manual

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Food Handler Course Manual Food Handler Course Manual Serving the residents of Curve Lake and Hiawatha First Nations, and the County and City of Peterborough Food Handler Training and Certification Course This manual and the associated course material have been developed and distributed by Peterborough Public Health (PPH), Food Safety Program. The information contained in this manual is intended as a guide. Where compliance with the Ontario Food Premises Regulation (O. Reg. 493/17) is an issue, always refer to the regulation. Chapters 1, 4, and 5 written by: Matt Faris, BASc, CPHI(C) Chapters 2 and 3 written by: Julie Ingram, BSc, BASc, CPHI(C) We would like to acknowledge the following contributions for providing direction in the development of this manual: PPH – Food Handler Training and Certification Course Manual, Version 1 Chris Eaton, BASc, BEd, CPHI(C) Food Safety: A Guide for Ontario’s Foodhandlers Ministry of Health and Long-Term Care, September 2018 We would also like to acknowledge and thank Jane Naylor (PPH, Communications Assistant) who provided support for the design, layout, and formatting of the course manual. Peterborough Public Health, 2018 705-743-1000 All rights reserved. No part of this manual may be reproduced, transcribed, stored in a retrieval system, translated into any language or computer language or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the copyright owner. Original Print Version: October, 2013 Last Updated: December, 2018 - Matt Faris, BASc, CPHI(C) Table of Contents Chapter 1: Introduction ............................................................................................................. 3 Introduction ........................................................................................................................................................................ 3 The Role of the Public Health Unit ..................................................................................................................................... 3 Public Health Legislation ..................................................................................................................................................... 4 Municipal By-laws ............................................................................................................................................................... 4 Inspection of Food Premises .............................................................................................................................................. 5 Routine Inspections ............................................................................................................................................................ 7 Conclusion .......................................................................................................................................................................... 8 Chapter 1: Review Questions .................................................................................................... 9 Chapter 2: Foodborne Illness and Food Safety Hazards ........................................................... 10 Introduction ...................................................................................................................................................................... 10 Foodborne Illness ............................................................................................................................................................. 10 Chemical Hazards ............................................................................................................................................................. 11 Food Allergies ................................................................................................................................................................... 13 Physical Hazards ............................................................................................................................................................... 15 Biological Hazards ............................................................................................................................................................. 16 Factors Affecting the Growth of Microorganisms ............................................................................................................ 20 Conclusion ........................................................................................................................................................................ 21 Chapter 2: Review Questions .................................................................................................. 22 Chapter 3: The Flow of Food ................................................................................................... 25 Introduction ...................................................................................................................................................................... 25 Temperature Control During the Flow of Food ................................................................................................................ 25 Thermometers .................................................................................................................................................................. 25 The Flow of Food .............................................................................................................................................................. 27 Hazard Analysis and Critical Control Point (HACCP) System ............................................................................................ 34 Conclusion ........................................................................................................................................................................ 35 Chapter 3: Review Questions .................................................................................................. 36 Chapter 4: Food Handler Hygiene ........................................................................................... 38 Introduction ...................................................................................................................................................................... 38 Personal Hygiene Practices ............................................................................................................................................... 39 Food Handlers and Illness ................................................................................................................................................. 42 Conclusion ........................................................................................................................................................................ 43 Chapter 4: Review Questions .................................................................................................. 44 Chapter 5: Cleaning, Sanitizing and Food Premises Maintenance ........................................... 46 Introduction ...................................................................................................................................................................... 46 Cleaning and Sanitizing ..................................................................................................................................................... 46 Manual Dishwashing ......................................................................................................................................................... 49 Mechanical Dishwashing .................................................................................................................................................. 50 In-Place Cleaning and Sanitizing ....................................................................................................................................... 51 General Cleaning and Maintenance ................................................................................................................................. 52 Making a Cleaning Schedule ............................................................................................................................................. 53 Pest Control ...................................................................................................................................................................... 54 Conclusion ........................................................................................................................................................................ 55 Chapter 5: Review Questions .................................................................................................. 56 P a g e | 1 List of Appendices Appendix 1: Ontario Food Premises Regulation 493/17 .................................................................................... 58 Appendix 2: Foodborne Illness Reference Chart ................................................................................................ 79 Appendix 3: Temperature Conversion Table ....................................................................................................... 78 Appendix 4: Safe Food Storage Guidelines ......................................................................................................... 79 Appendix 5: HACCP – General Principals ...........................................................................................................
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