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checkit.regionofwaterloo.ca
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Definitions (55)
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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.
Meaning awaits approval from a moderator |
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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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adulteration
Introduction of something to a food product to make it impure or inferior which may cause a health hazard.
Meaning awaits approval from a moderator |
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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 The closure order will refer to requirements that need to be met before the closure order can be rescinded and/or the premise can re-open.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 [..]
Meaning awaits approval from a moderator |
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contact time
The time a disinfectant remains wet on a surface.
Meaning awaits approval from a moderator |
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