Food is adulterated when a harmful substance is added, making it unsafe for consumption.
Certified Food Handler
A person who has successfully completed food safety training and completed the certification exam through a recognized agency approved through the Ministry of Health and Long-Term Care.
The action of removing visible soil and debris through the use of soap and warm water.
An inspection resulting from a complaint from a member of the public of as the result of a suspected food-borne illness or infections associated with the premise.
Consumption and Treatment Services
A health care facility where people can use their own drugs under the supervision of medically trained workers
A legal outcome of a charge placed before the Ontario Court of Justice in which an individual or business has either plead guilty to the charge or has been found guilty of an offence by the courts at the completion of a trial. The outcome may include fines and/or court orders or alternative sentencing.
Corrected During Inspection
An infraction (violation) that is corrected during the time of inspection.
An infraction found during an inspection that has the potential to lead to food-borne illness or could pose a potential health hazard if not corrected.
The transfer of harmful material such as pathogens from one item to another. An example of cross-contamination is using the same cutting board for raw chicken, then for preparing a salad to be eaten raw, without washing and sanitizing the cutting board in between uses.
The temperature range between 4°C (40°F) and 60°C (140°F) where harmful pathogens in food will grow quickly and can lead to food-borne illness.
A substance used on inanimate objects that destroys bacteria, fungi, viruses and some bacterial spores depending on the level of the disinfectant and the contact time used. Disinfectants are classified as high, intermediate or low strength.
Is food or drink for human consumption or an ingredient of food or drink for human consumption.
Food Contact Surface
Any surface that comes into direct contact with food, such as equipment, cutting boards, utensils, containers, etc.
An employee who handles or comes in contact with any utensil or with food during its preparation, processing, packaging, service, storage or transportation.
Food Service Premise
Any place where food or drinks are prepared for immediate consumption or sold or served in a form that would allow for immediate consumption.
Also known as "food poisoning", results from eating food or drinking beverages contaminated with bacteria (or their toxins), parasites, viruses or chemicals. Salmonella and Escherichia coli (E. coli) are two common types of bacteria that causes food-borne illness.
Any substance, plant, animal, gas or liquid that is likely to have a harmful effect on a person's health.
Examination of a premise and the conditions within a premise to ensure compliance with the applicable legislation.
Multi-Service Article (Food Premises)
Any container, utensil or item that is intended for repeated use in the service or sale of food.
Multi-Service Item (Personal Services Settings)
Any container or utensil intended for repeated use.
An infraction that is not likely to lead to food-borne illness or infection.
Direction issues by a Medical Officer of Health or a Public Health Inspector under the authority of the Health Protection and Promotion Act that may require a person or organization to stop or take a certain action, if there are reasonable and probable grounds that a health hazard exists.
Any micro-organism that can make people sick. This could be a bacteria, virus or fungus.
Personal Services Settings
Businesses offering personal care services such as hairstyling and barbering, tattooing, ear and body piercing, electrolysis, manicures, pedicures, holistic services and esthetics. May also be referred to as beauty and body art establishments.
Water that is safe to drink.
Potentially Hazardous Food
Any food that is capable of supporting the growth of pathogenic (disease-causing) organisms or the production of toxins by these organisms and which requires time and temperature control to limit such growth. Foods with high levels of protein, moisture and neutral acidity (e.g. meats, dairy products and poultry) are considered hazardous.
Public Health Inspector
A trained and certified professional who monitors and evaluates health and safety hazards in the community. They are designated as Provincial Offences Officers and are given authority under the Health Protection and Promotion Act to enforce government regulations relating to food safety, sanitation, infection control, safe water and other environmental health issues.
Raw Food (uncooked food)
Foods that may need further processing or cooking before eating (e.g., raw meat, unwashed produce).
Foods that need no further processing or cooking before eating (e.g., deli meats, fully cooked foods, washed produce).
Follow-up visit to a premise to check that previously identified infractions/problems have been corrected. How soon the re-inspection occurs depends on the severity of the infraction.
Required Compliance Inspection
An unannounced, regularly conducted inspection to ensure a premise is operating in accordance with the applicable legislation.
Equipment/devices used during the process of carrying out beauty and body art services that can be cleaned and disinfected after each use (e.g., nail clippers, cuticle nippers, tweezers).
A chemical used to reduce micro-organisms on inanimate object. Sanitizers that are acceptable for use in food establishments or personal services settings include chlorine, quaternary ammonium and iodine.
Any item that may penetrate the skin such as razor blades, lancets and needles.
Single-Service Article (Food Premises)
Any container or eating utensil that is to be used only once in the service of sale of food.
Single-use Instruments (Personal Services Settings)
Equipment/devices used during the process of carrying out beauty and body art services that must be thrown out after each client (e.g., buffer blocks, toe dividers and non-glass/metal nail files).
Also known as a challenge test that is performed on autoclaves/dry heat sterilizers bi-weekly to ensure the equipment is working properly.
Process that results in the destruction of all forms of microbial life including bacteria, viruses, spores and fungi, making the object sterile. Equipment/devices must be cleaned thoroughly before effective sterilization can take place.
A Provincial Offence Notice issued by a Public Health Inspector for an infraction (violation) of an applicable regulation that has a set fine associated with each infraction.