Study your flashcards anywhere!

Download the official Cram app for free >

  • Shuffle
    Toggle On
    Toggle Off
  • Alphabetize
    Toggle On
    Toggle Off
  • Front First
    Toggle On
    Toggle Off
  • Both Sides
    Toggle On
    Toggle Off
  • Read
    Toggle On
    Toggle Off
Reading...
Front

How to study your flashcards.

Right/Left arrow keys: Navigate between flashcards.right arrow keyleft arrow key

Up/Down arrow keys: Flip the card between the front and back.down keyup key

H key: Show hint (3rd side).h key

A key: Read text to speech.a key

image

Play button

image

Play button

image

Progress

1/36

Click to flip

36 Cards in this Set

  • Front
  • Back
Regulation 562 applies to all food premises except?
a) boarding houses that provide meals for fewer than ten boarders;

(b) a food premise to which Regulation 554 or 568 of the Revised Regulations of Ontario, 1990 applies;

(c) food premises owned, operated or leased by religious organizations, service clubs and fraternal organizations where the religious organization, service club or fraternal organization,

(i) prepares and serves meals for special events, and

(ii) conducts bake sales; and

(d) farmers’ market food vendors. R.R.O. 1990, Reg. 562, s. 2 (1); O. Reg. 308/06, s. 2 (1).
If the religious, fraternal organization is preparing food for the public is it exempt?
No
What must the religious, fraternal organization do according to regs?
1. attending the special event shall be notify o patrons in writing as to whether or not the food premise has been inspected.
2. Keep a list of all persons who donate hazardous food for the special event meal and must provide a copy of that list to a public health inspector on request.
According to 20(1) every food premises must be provided with what?
(a) potable water
(b) hot and cold running water
(c) a separate handwashing basin in a location convenient for employees in each processing, preparation and manufacturing area, together with supplies of hot and cold water, soap or detergent in a dispenser, and,

(i) clean single-service towels, or

(ii) a continuous cloth roller towel in a mechanical device and a supply of paper towels;

(d) refrigerated space adequate for the safe storage of perishable and hazardous food; and

(e) containers of durable, leakproof and non-absorbent material with tight-fitting or self-closing lids sufficient for storing all garbage and waste in a sanitary manner. R.R.O. 1990, Reg. 562, s. 20 (1).
Which retail food premises are exempt from the provisions of clauses 20 (1)
1. Premises where only cold drinks are sold in or from the original container.

2. Premises where only frozen confections are sold in the original package or wrapper.

3. Premises where only hot beverages are prepared and sold.

4. Farms selling only their own farm products in the form of honey, maple syrup, or unprocessed fruits, vegetables and grains.

5. Premises preparing and selling only popped corn, roasted nuts or french fried potatoes.

6. Premises selling only pre-packaged food that is not a hazardous food.

7. Catering trucks. R.R.O. 1990, Reg. 562, s. 3 (1).
What are the exempt premises required to have?
(a) use only single-service articles;

(b) provide a supply of single-use commercially packaged moist hand towelettes for the personal hygiene of its employees; and

(c) where it has an eating or drinking area, have an eating or drinking area that does not exceed fifty-six square metres. R.R.O. 1990, Reg. 562, s. 3 (2).
What type of food is served in a catering vehicle?
pre-packaged except for hot beverages and french fried potatoes.
What equipment must every catering vehicle have?
mechanically refrigerated storage and display facilities that shall be used for holding hazardous foods.

The above doesn't apply if catering vehicle serves only frozen confections in the original package or wrapper are sold.
Do mobile food premises have to have washrooms?
no
What are the restrictions that must be included in every mobile food premises (except a hotdog cart)?
(a) food shall be prepared within the premises and served to the public by persons working within the premises;

(b) only single-service articles shall be used;

(c) service doors and windows to the preparation area shall be screened and, when the premise is in motion, tightly closed with a solid material to prevent the entrance of dust and fumes into the food preparation area;

(d) the driver’s compartment shall be completely partitioned from the food preparation area and, where the partition has an access door, the door shall be solid and self-closing;

(e) separate holding tanks shall be provided for toilet and sink wastes; and

(f) every waste tank and water supply tank shall be equipped with an easily readable gauge for determining the waste or water level in the tank. R.R.O. 1990, Reg. 562, s. 5 (2).
What must be included when constructing a vending machine?
a) it is sealed to the floor or is mounted on legs not less than 15 centimetres in height or on casters or rollers that permit ease of movement for cleaning purposes;

(b) service connections through the exterior of the machine are sealed and are such as to prevent or discourage unauthorized disconnection;

(c) door and panel access openings to product and container storage spaces are tight-fitting to prevent the entrance of any contaminating substance or thing;

(d) ventilation louvers and openings are screened against insects ;

(e) any condenser unit forming part of the machine is sealed from product and container storage spaces;

(f) openings by which food is delivered are protected by means of self-closing and tight-fitting doors or covers;

(g) food storage compartments in which spillage may occur are self-draining;

(h) openings into all containers used for the storage of food are provided with covers suitable to prevent contamination from reaching the interior of the container; and

(i) containers and fittings may be disassembled to permit cleaning and sanitizing or so arranged that cleaning and sanitizing solutions can be circulated throughout the fixed system. R.R.O. 1990, Reg. 562, s. 6.
What should every vending machine shall be provided with?
(a) a potable water

(b) protection against carbon dioxide or carbonated liquid into the water supply system;

(c) automatic controls that will prevent the vending of hazardous foods where,

(i) the temperature of a refrigerated compartment exceeds 7° Celsius, or

(ii) the temperature of a heated compartment falls below 60° Celsius; and

(d) an automatic shut-off control that will prevent the overflow of liquid waste where such wastes are collected inside the vending machine. R.R.O. 1990, Reg. 562, s. 7.
What should every locker plant shall be equipped with?
(a) a facility for the freezing of food prior to storage; and

(b) a locker room for the storage of frozen foods. R.R.O. 1990, Reg. 562, s. 10 (1).
How must every food premise shall be operated and maintained?
(a) the premises are free from every condition that may,

(i) be a health hazard,

(ii) adversely affect the sanitary operation of the premises, or

(iii) adversely affect the wholesomeness of food therein;

(b) no room where food is manufactured, handled, displayed, distributed, sold or offered for sale, prepared, processed, served, transported or stored is used for sleeping purposes;

(c) a separate room, compartment, locker or cupboard is provided for keeping wearing apparel of employees;

(d) the floor or floor coverings are tight, smooth and non-absorbent in rooms where,

(i) food is manufactured, handled, displayed, distributed, sold or offered for sale, prepared, processed, served, transported or stored,

(ii) utensils are washed, or

(iii) washing fixtures and toilet fixtures are located; and

(e) the walls and ceilings of rooms and passageways may be readily cleaned and may be maintained in a sanitary condition.
Can carpet be used in a food premises?
carpeting may be used in areas where food is served where the carpeting is maintained in a clean and sanitary condition.
Lighting must be provided in the food premises according to what legislation?
Ontario Building Code
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 of what construction?
(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.
(1) Equipment and utensils with which food comes in direct contact shall be,
(a) corrosion-resistant and non-toxic; and

(b) free from cracks, crevices and open seams. R.R.O. 1990, Reg. 562, s. 19 (1).
What must every food premise shall be provided with?
(a) a supply of potable water adequate for the operation of the premises;

(b) hot and cold running water under pressure in areas where food is processed, prepared or manufactured or utensils are washed;

(c) a separate handwashing basin in a location convenient for employees in each processing, preparation and manufacturing area, together with supplies of hot and cold water, soap or detergent in a dispenser, and,

(i) clean single-service towels, or

(ii) a continuous cloth roller towel in a mechanical device and a supply of paper towels;

(d) refrigerated space adequate for the safe storage of perishable and hazardous food; and

(e) containers of durable, leakproof and non-absorbent material with tight-fitting or self-closing lids sufficient for storing all garbage and waste in a sanitary manner. R.R.O. 1990, Reg. 562, s. 20 (1).
What internal temperature must whole poultry shall be cooked to?
82 degrees Celsius for at least 15 seconds
A food mixture containing poultry, egg, meat, fish or another hazardous food shall be cooked to reach a temperature of at least...
74 degrees Celsius for at least 15 seconds in all parts of the mixture
What is the internal cooking temperature of poultry, other than whole poultry, all parts of ground poultry, all parts of ground meat that contains poultry?
74 C
What is the internal cooking temperature of pork, pork products, all parts of ground meat, other than ground meat that contains poultry
71 C
Fish shall be cooked to reach an internal temperature of at least what?
70 degrees Celsius for at least 15 seconds
a hazardous food that is cooked, cooled and reheated for hot holding must reach an internal temperature for at least 15 seconds during the reheating process that is at least as high as what?
as the minimum internal temperature the food must reach under this section during cooking
Whole poultry that is cooked, cooled and reheated for hot holding must reach what temperature
74 degrees Celsius
The process of reheating food should not take longer that what?
2 hours
Eggs can be transported to (a) a wholesaler of eggs;

(b) a retailer of eggs; or

(c) an egg product processing station.

can be transported at what temperature despite the 4-60 C danger zone rule?
13C or lower
Cans, containers or wrappings of hazardous food shall bear what?
(a) a permanent code marking of the manufacturer or processor designating the plant where the food was manufactured or processed; and

(b) the date on which the food was manufactured or an expiry date.
When do cans, containers or wrappings of hazardous food not have to bare the date and manufacturing ID?
If food is packaged and sold at retail on the same food premise.
What kind of meat is allowed in a food premises?
Meat that has been obtained from an animal inspected in accordance with either Ontario Regulation 31/05 (Meat) made under the Food Safety and Quality Act, 2001 or the Meat Inspection Act (Canada) and that has been stamped and labelled or otherwise identified in accordance with that regulation or that Act.
When can a premise have uninspected meat?
(a) the uninspected meat is custom-cut, wrapped, frozen and stored in such a manner that it does not come into contact with inspected meat;

(b) each quarter or larger section of the carcass bears a tag showing the name and address of the owner of the uninspected meat; and

(c) each quarter or larger section of the carcass is legibly stamped “Consumer Owned, Not for Sale” on each of the primal cut areas, using ink made from non-toxic edible ingredients and in letters at least 1.25 centimetres in height.

a food premise may have on the premises uninspected meat obtained through hunting that is handled, prepared and stored for the sole purpose of serving it at a wild game dinner held under the authority of an authorization granted under subsection 52 (1) of the Fish and Wildlife Conservation Act, 1997, if the following conditions are met:

1. The uninspected meat is handled, prepared and stored so that it does not come into contact with other food before the other food is served.

2. Patrons and staff are notified in writing each time before they are served uninspected meat that the meat has not been inspected in accordance with either Ontario Regulation 31/05 (Meat) made under the Food Safety and Quality Act, 2001 or the Meat Inspection Act (Canada). The notice shall be clearly printed on each ticket issued to a patron of a wild game dinner and also be posted in a conspicuous place at the entrance to the venue at which the wild game dinner is held.

3. The operator must keep a list of all patrons that attend the wild game dinner and must provide a copy of the list to a public health inspector upon request. The list must contain each patron’s name, address and telephone number in full.

4. The operator must keep a list of all persons who donate uninspected meat for a wild game dinner and must provide a copy of the list to a public health inspector upon request. The list must contain,

i. each donor’s name, address and telephone number in full, and

ii. with respect to each donor, the name of the species from which the donated meat was obtained.
When do you know that milk products other than butter and goat milk shall be deemed to have been pasteurized?
f the product is negative when tested for the presence of alkaline phosphatase as determined by the official method
When do you know that a milk product shall be deemed to have been sterilized?
If a sample of the product is free of living organisms as determined by an official method
No operator of a food premise shall store, handle, serve, process, prepare, display, distribute, transport, offer for sale or sell ungraded or Grade ? eggs
“C”
When can grade C eggs be sold?
for the purpose of grading and may sell and transport Grade “C” eggs to an egg processing station.