checkit.regionofwaterloo.ca

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Definitions (55)

1

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hot holding


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


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


The unintended contact with blood and/or body fluids.
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adulteration


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


A device that is used to sterilize instruments and supplies.
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bacteria


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


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


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.
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closure order


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 The closure order will refer to requirements that need to be met before the closure order can be rescinded and/or the premise can re-open.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 [..]
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contact time


The time a disinfectant remains wet on a surface.
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