Potentially hazardous hot food must be stored or held at 60°C or above to prevent the growth of harmful microorganisms.

All cold food must be stored or held at 4°C or below to prevent the growth of harmful micro-organisms.

The unintended contact with blood and/or body fluids.

Introduction of something to a food product to make it impure or inferior which may cause a health hazard.

A device that is used to sterilize instruments and supplies.

A single cell micro-organism that may cause disease in plants, animals or humans.

Food handler that has successfully completed Waterloo Region Public Health Food Safety Training delivered by Conestoga College or an equivalent recognized course.

The physical removal of organic matter or debris from objects, usually done using water, soap and friction. This process removes micro-organisms primarily by mechanical action, but does not destroy those remaining on the object.

A Public Health Inspector will issue an order under the Health Protection and Promotion Act when there are reasonable and probable grounds that a health hazard exists. The closure order will refer to requirements that need to be met before the closure order can be rescinded and/or the premise can re-open. A person served with an order has 15 days t [..]

The time a disinfectant remains wet on a surface.