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FOOD PREMISES HPPA OVERVIEW (IMPORTANT TERMS IN THE HEALTH PROTECTION AND PROMOTION ACT, R.S.O. 1990, C. H.7, O.REG. 493/17 FOOD PREMISES) 100% CORRECT!!$15.99
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FOOD PREMISES HPPA OVERVIEW (IMPORTANT TERMS IN THE HEALTH PROTECTION AND PROMOTION ACT, R.S.O. 1990, C. H.7, O.REG. 493/17 FOOD PREMISES) 100% CORRECT!!
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FOOD PREMISES HPPA OVERVIEW (IMPORTANT TERMS IN THE HEALTH PROTECTION AND PROMOTION ACT, R.S.O. 1990, C. H.7, O.REG. 493/17 FOOD PREMISES) 100% CORRECT!!
FOOD PREMISES HPPA OVERVIEW
(IMPORTANT TERMS IN THE HEALTH
PROTECTION AND PROMOTION ACT, R.S.O.
1990, C. H.7, O.REG. 493/17 FOOD
PREMISES) 100% CORRECT!!
What is the regulation number for food premises in the HPPA? Answer - o. Reg.
493/17
"corrosion-resistant material" means any material that maintains its original
surface characteristics after? Answer - (a) repeated exposure to food, soil,
moisture or heat, or
(b) exposure to any substance used in cleansing and sanitizing;
eggs Answer - raw eggs in shell
equipment Answer - any appliance or device that is or may be used in the
operation or maintenance of a food premise, including vending machines, but
does not include utensils or multi-service article
Farmers market food vendor Answer - the operator of a stall or other food
premise that is located at a central location at which a group of persons who
operate stalls or other food premises meets to sell or offer for sale to
consumers products that include, without being restricted to, farm products,
baked goods and preserved foods, and at which the majority of the persons
,operating the stalls or other food premises are producers of farm products who
are primarily selling or offering for sale their own products;
farm products Answer - means products that are grown, raised or produced on
a farm and intended for use as food and include, without being restricted to,
fruits and vegetables, mushrooms, meat and meat products, dairy products,
honey products, maple products, fish, grains and seeds and grain and seed
products
food contact surface Answer - means the surface of counters, equipment and
utensils with which food may normally come into contact
food handler Answer - (a) is employed in a food premise, and
(b) handles or comes in contact with any utensil or with food during its
preparation, processing, packaging, service, storage or transportation
Food handler training Answer - food safety training provided by a local board
of health, agency of a board of health or through a program that the Ministry
has recognized as being equivalent to the food safety training standards
established by the Ministry
food service premise Answer - any food premise where meals or meal portions
are prepared for immediate consumption or sold or served in a form that will
permit immediate consumption on the premises or elsewhere
grade c eggs Answer - eggs that are graded Canada C in accordance with the
Egg Regulations (Canada), made under the Canada Agricultural Products Act
hand washing station Answer - hand basin with hot and cold running water
that is located in close proximity to a soap dispenser and either a mechanical
hand dryer or a single-service towel dispense
, low risk food Answer - means food that is not potentially hazardous food
manufactured meat product Answer - food that is the product of a process,
that contains meat as an ingredient and that is customarily eaten without
further cooking, and includes meat that is processed by salting, pickling,
fermenting, canning, drying or smoking or otherwise applying heat or to which
edible fats, cereals, seasonings or sugar have been added
mobile food premise Answer - a trailer, cart or vehicle-mounted food premise
or other itinerant food premise which is capable of being readily moved and in
which food is prepared and offered for sale to the public
multi-service article Answer - means any container or utensil that is intended
for repeated use in the service or sale of food
official method Answer - means a method used by a public health laboratory
centre established under section 79 of the Act for the laboratory examination
of food
potentially hazardous food Answer - food in a form or state that is capable of
supporting the growth of infectious or toxigenic micro-organisms and which
requires time and temperature control to limit such growth
pre-packaged foods Answer - food that is packaged at a premise other than
the premises at which it is offered for sale;
sanitizing Answer - treatment designed to reduce the level of microorganisms
to a level that will not compromise the safety of food products, and "sanitize"
has a corresponding meaning
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