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Glossary

Adulteration -  Foods are adulterated when a harmful substance is added, making it unfit for consumption
Clean -  The action of removing visible soil and debris through the use of soap and warm water
Cleanable -  Free from cracks or crevices that hinder cleaning and sanitizing.
Corrected During Inspection (CDI) - Non-Compliance items that are corrected during the time of inspection
Critical Infraction - An infraction that presents an immediate or potential health hazard that  needs to be corrected promptly
Cross  contamination -  The transfer of harmful material such as pathogens from one item to another
Danger Zone -  The temperature range between 4°C (40°F) and 60°C (140°F) where harmful pathogens in food will grow rapidly
Dipper Well - A basin with continuously running water that is used to store scoops in between servings
Follow-up Inspection - Follow-up visits to a food premises conducted by a Public Health Inspector to verify that previously identified infractions have been corrected. Re-inspections are performed within a period of time based on how severe the infraction was
Food borne Illness -  An illness caused by eating food contaminated with pathogens or toxins

Hazardous Food - Any food item that can potentially support the growth of micro-organisms that make people sick. This includes food products such as meat, poulty, fish, shellfish, dairy products and cut fruit and vegetables

High Risk - Food premises that are inspected a minimum of three (3) times a year, prepare hazardous food (food that could potentially make people sick),  and meet at least one of the following criteria: 1) serve a high-risk population; 2) use processes involving many preparation steps and foods frequently implicated as the cause of foodborne illness; or 3) implicated or confirmed as the source of foodborne illness/outbreak 
Low Risk - Food premises that are inspected a minimum of once a year, do not prepare hazardous food and meet one or more of the following criteria: 1) serve pre-packaged hazardous food (food that could potentially make people sick); 2) prepare and/or serve non-hazardous food without meeting the criteria for medium risk; 3) used or non-hazardous foods only; or 4) there are public health concerns related mainly to sanitation and maintenance 
Medium Risk - Food premises that are inspected a minimum of two (2) times a year and meet one or more of the following criteria: 1) prepare hazardous food without meeting the criteria for high risk; or 2) prepare non-hazardous food with extensive handling or high volume 
Minimum internal temperatures -  Refer to a temperature chart for minimum internal food temperatures for different foods
Multi-service item - Any container or utensil that is intended for repeated use
Non-critical Infraction - An infraction that presents minimal health risk but should be corrected within a reasonable time frame
Ontario Food Premises Regulation - The Ontario Food Premises Regulation, O. Reg. 562 (as amended) is the primary piece of legislation outlining the minimum food safety requirements that all food establishments in Ontario must meet at all times
Ontario Health Promotion and Protection Act - The Ontario Health Protection and Promotion Act, R. S. O. 1990, C.H.7 (as amended) provides the fundamental structure for the organization and delivery of public health programs and services, the prevention of the spread of disease and the protection and promotion of the health of the people of Ontario
Owner/Operator - A person who has responsibility for and control over all activities carried out in a food premises
Pathogens -  Any micro-organism that can cause people to become ill
Potable Water - Drinking water of sufficient quality to be safe for human consumption
Public Health Inspector - Public health inspectors are trained and certified professionals who are required to evaluate and monitor health and safety hazards in the community. They are designated as Provincial Offences Officers who enforce government regulations relating to food safety, sanitation, safe water and other environmental health issues
Raw food -  Foods that need further processing or cooking before consumption. Examples are raw meats and unwashed produce
Ready-to-eat foods -  Foods that need no further processing or cooking before consumption.  Examples are deli-meats and washed produce
Routine Inspection - Public Health Inspectors (PHI) visit food premises on a routine basis to inspect the physical environment and equipment and observe the practices of food handlers to ensure premises are being operated in accordance with food safety regulations
Sanitize or Sanitation -  The reduction of pathogens to a safe level using either approved chemicals or high temperatures
Sanitizer - A chemical used to effectively sanitize various food contact surfaces and equipment. The chemical used must be a provincially-approved sanitizer (chlorine, quaternary ammonium or iodine)
Single service utensils -  Any disposable container or eating utensil that is to be used only once
Three-compartment method -  For dishwashing by hand. Refer to poster for more information.
Proper hand washing -  Technique for properly cleaning hands. Refer to poster for more information.