Questions and Answers
Which organization in Canada is primarily responsible for developing food safety and nutrition standards?
What is one of the responsibilities of the Canadian Food Inspection Agency?
What is NOT one of the five elements considered in the risk-based inspection (RBI) for food safety?
In Québec, who is responsible for ensuring that the food products are of quality and safe for consumers?
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Which of the following is NOT a characteristic of a quality product sought in a kitchen?
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What type of investigations does the Public Health Agency of Canada conduct?
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Which of the following is an example of a municipal by-law that can affect food safety?
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What aspect of food quality is NOT emphasized in the criteria that a quality product must have?
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What is the primary purpose of sanitizing food preparation surfaces?
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Which temperature should raw meat be stored in relation to cooked foods?
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When should hands be washed during food preparation?
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Which method is NOT a recognized sanitizing method?
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What is the recommended internal temperature for cooking poultry?
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What should be used to prevent cross-contamination during food preparation?
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Which of the following personal hygiene practices is important for food handlers?
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FIFO stands for which of the following in food storage?
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Study Notes
Federal Regulations (CFIA)
- The food service industry in Canada is regulated at three levels: federal, provincial, and municipal.
- Health Canada develops food safety and nutrition standards, assesses food safety risks, and promotes healthy eating through initiatives like Canada's Food Guide.
- The Canadian Food Inspection Agency (CFIA) sets standards to prevent risks to Canada's food supply and ensures compliance with federal safety requirements.
- The Public Health Agency of Canada conducts food-related illness surveillance and provides outbreak-related advice to Canadians.
Material Safety and Quality
- Verification of product origin, safety, labeling, and temperature is critical in maintaining food safety.
- Essential criteria for quality food products include attractive presentation, appealing appearance, taste, healthiness, and nutritional value.
- Characteristics of quality food products sought in kitchens include uniformity and long shelf life.
Provincial Regulations (MAPAQ)
- The Ministry of Agriculture, Fisheries, and Food of Quebec (MAPAQ) establishes regulations and programs governing food safety.
- MAPAQ outlines the responsibilities of food premises owners/operators and their employees, including health classifications of food establishments.
- Regular inspections based on 5 elements: Material, Method, Manpower, Machine, and Milieu, ensure adherence to food safety standards.
Food Handling Responsibility
- Every individual involved in food production or handling in Quebec holds the responsibility to ensure food quality and consumer safety.
- Food safety encompasses preventing risks associated with food products.
Food Inspection in Quebec
- MAPAQ, through the Centre québécois d’inspection des aliments et de santé animale (CQIASA), conducts regular inspections of food establishments to ensure safety.
- Municipal by-laws governing food inspections can vary significantly, addressing unique local issues such as licensing, garbage control, sewage disposal, building standards, and zoning regulations.
Sanitation Procedures
- Cleaning involves removing dirt and food particles, while sanitizing reduces harmful microorganisms to safe levels.
- Effective sanitizing methods include:
- Heat: Use hot water or steam at a minimum of 77°C (170°F).
- Chemicals: Common sanitizers are chlorine, quaternary ammonium compounds, and iodine.
- It’s crucial to utilize food-grade materials for surfaces that contact food and to consistently clean and sanitize work areas, utensils, and equipment.
Personal Hygiene Practices
- Handwashing: Essential step with soap and warm water for at least 20 seconds, especially before food handling, after restroom use, or when touching raw food.
- Grooming: Hair should be tied back, and hairnets worn if necessary. Minimize jewelry and maintain clean uniforms or aprons.
- Health Precautions: Do not handle food if experiencing illness, particularly gastrointestinal symptoms. Report any injuries and use gloves or cover cuts with bandages.
Food Handling Techniques
- Storage: Food must be kept at proper temperatures—below 4°C (40°F) for cold items and above 60°C (140°F) for hot items. Use FIFO (First In, First Out) method for inventory to reduce spoilage.
- Preparation: Raw and cooked foods should be prepared separately. Employ distinct cutting boards for raw meats and vegetables to prevent contamination.
- Cooking: Adhere to required internal cooking temperatures, such as poultry needing to reach 75°C (165°F).
Cross-contamination Prevention
- Always store raw meats below cooked foods in refrigeration to prevent juices dripping onto cooked items.
- Use distinct utensils for raw and cooked foods; avoid using the same knife or cutting board to eliminate cross-contact.
- Regular cleaning and sanitizing of all surfaces and equipment is vital, especially in high-risk areas like sinks and countertops.
- When transporting food, use insulated containers to maintain safe temperatures and prevent cross-contact with allergens.
These comprehensive practices are key to ensuring hygiene and food safety, effectively lowering the risk of foodborne illnesses.
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Description
This quiz explores the regulatory framework overseeing the food service industry in Canada at the federal level. It covers the roles of Health Canada and the Canadian Food Inspection Agency in ensuring food safety and promoting healthy eating. Test your knowledge of the food safety standards and policies in place.
