Food Safety

Food Safety

Today, Ontario Public Health Standards include a food safety protocol that provides direction to local boards of health on the delivery of food safety management programs.

Food Inspectors

Not only do the health unit and its inspectors check and report issues related to food safety, but they also have a mandate to educate food handlers and the public, while promoting public health.

Food Safe Protocol

The Middlesex-London health unit has prepared a resource. Take a look at their “DineSafe checklist” and then answer the questions that follow.

Multiple Choice

Cold food should be stored at this temperature:

• 6 degrees Celsius

• 4 degrees Fahrenheit

• 4 degrees Celsius

• 2 degrees Fahrenheit

Multiple Choice

All foods should be cooked to the internal temperature:

• of 60 degrees Celsius

• of 4 degrees Celsius

• that makes the juices run clear

• specific to the food being cooked

Multiple Choice

Every fridge should have a thermometer:

• on the outside door of the fridge

• in each separately cooled compartment

• on the top shelf of the fridge

• on the bottom shelf of the fridge

Multiple Choice

When using hot holding methods for food, the temperature must be kept at:

• 40 degrees Fahrenheit

• 60 degrees Celsius or higher

• 40 degrees Celsius

• 60 degrees Fahrenheit or higher

Multiple Choice

In the refrigerator, always store ready-to-eat foods:

• on shelves above raw meats, fish, poultry, and uncooked eggs

• completely wrapped on any shelf

• close to the door for easy access

• on the same shelf as dairy products

Multiple Choice

Keep all foods:

• stacked neatly

• stored 10 cm up from the floor on shelves, racks, or pallets

• stored 15 cm up from the floor on shelves, racks, or pallets

• only on the floor if in a pail or box

Multiple Choice

Always thaw frozen food:

• in the oven

• in the microwave or on the counter

• in the thawing sink with cold running water or in the refrigerator

• on the counter or soaking in a sink of warm water

Multiple Choice

The hand sink can be used for:

• washing hands only

• washing hands or fresh produce only

• thawing frozen meats and washing hands

• washing hands and small wares equipment