[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-340808-105":59,"doc-detail-340808-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","food-handler-certification-study-guide-july-2023","Food Handler Certification Study Guide - July 2023","","Food Handler Certification study guide (July 2023) presents food safety fundamentals for Canadian food premises, emphasizing the need to prevent foodborne illness through safe practices. It explains core concepts such as personal hygiene, avoiding microbiological contamination, and maintaining food at safe temperatures. The guide also outlines benefits of a well-designed food safety program, and summarizes food safety legislation at federal and provincial levels, including inspection and compliance responsibilities. Appendices and references support review and learning.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/food-handler-certification-study-guide-july-2023/340808/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/food-handler-certification-study-guide-july-2023/340808.png","ImageObject",300,407,{"name":92,"@type":93},"Melati","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-27","2026-09-22",true,{"@type":102,"interactionType":103,"userInteractionCount":52},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What is the main goal of a food premises when handling food safely?","Question",{"text":112,"@type":113},"The first goal is to produce the safest and highest quality food possible. This requires meeting food safety requirements such as hygiene, avoiding contamination, and keeping foods at safe temperatures.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"Who is responsible for enforcing food safety requirements at the provincial level in Ontario?",{"text":117,"@type":113},"All local public health units act as the lead inspection agency for food safety where food is held, prepared, and served. The food premises owner/operator and employees also must ensure they meet the necessary requirements.",{"name":119,"@type":110,"acceptedAnswer":120},"How does federal oversight support food safety and nutritional quality?",{"text":121,"@type":113},"At the federal level, the Canadian Food Inspection Agency (CFIA) inspects food and enforces policies and standards set by Health Canada. CFIA verifies compliance with federal acts and regulations through registration, inspections, and product testing.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},340808,1790296792,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":52,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145},962085570644,"https://ap-avatar.wpscdn.com/davatar_994ba38a5ba835b3df7d355c54d3ed8d","Food Handler Certification study guide  \nJuly 2023  \nAcknowledgement  \nThis document has been adapted with the permission of The Regional Municipality of York.  \nTable of contents  \nIntroduction ........................................................................................................... 4  \nFoodborne illness ................................................................................................ 13  \nMicroorganisms ................................................................................................... 25  \nTime and temperature......................................................................................... 40  \nReceiving and storage ......................................................................................... 54  \nMicrobiological contamination ............................................................................ 64  \nPersonal hygiene ................................................................................................. 71  \nCleaning and sanitizing ....................................................................................... 80  \nPest control.......................................................................................................... 94  \nFood safety management ................................................................................. 103  \nReferences ......................................................................................................... 114  \nAppendices ....................................................................................................... 116  \nIntroduction  \nA food premises includes a place that prepares and/or sells food  \nIntroduction to food safety  \nThe food service industry is a big part of the Canadian economy. It includes people working in the many different parts of food service, like restaurants and grocery stores, and factories that process, package and ship food to those restaurants and stores.  \nIt’s well known that there’s a need for special standards in the food industry because:  \n• There is a potential for the spread of disease and illness through food  \n• Customers want to know that the food is safe in the places they buy their food  \nThe first goal of any food premise should be to produce the safest and highest quality food possible. Unfortunately, many of the people working in food premises don’t fully understand the risks involved in food service or the need to meet food safety requirements, like personal hygiene, avoiding food contamination and keeping foods at safe temperatures.  \nTest your knowledge  \n\n| Circle True or False for each of the following statements: |  |\n| --- | --- |\n| 1. The responsibility for handling food safely belongs to the Public Health Inspector.\u003Cbr>TRUE FALSE\u003Cbr>2. A Public Health Inspector requires a warrant\u003Cbr>to enter any place of business to carry out inspections, during normal working hours.\u003Cbr>TRUE FALSE | 3. Public Health Inspectors enforce the Ontario\u003Cbr>Food Premises, Reg. 493/17 by conducting routine inspections of all food premises.\u003Cbr>TRUE FALSE |\n\nBenefits for food premises  \nA well designed food safety program is good for both the food premises and their customers. Repeat business from customers and higher job satisfaction for employees can lead to higher profits and better service.  \nSome ways that food premises can benefit are:  \n• More repeat business from customers who will want to keep going to a place where the food is safe  \n• Employees being happier with their jobs knowing that the food they are working with is safe  \n• Lower insurance costs because no claims have been made against their insurance from unsafe food  \n• Not having to spend money on lawsuits, medical claims or fines for having unsafe food  \n• Happier customers because handling food safely helps to keep it fresher and better tasting  \n• Cleaning and sanitizing costs can be kept down if food premises are kept safe  \n• Not wasting money by throwing away food that","cbCaipJFdF1FQ1Mw","https://ap.wps.com/l/cbCaipJFdF1FQ1Mw","pdf",7906078,136,"English","# Introduction\n## Foodborne illness\n## Microorganisms\n## Time and temperature\n## Receiving and storage\n## Microbiological contamination\n## Personal hygiene\n## Cleaning and sanitizing\n## Pest control\n## Food safety management\n## References\n## Appendices","[{\"question\":\"What is the main goal of a food premises when handling food safely?\",\"answer\":\"The first goal is to produce the safest and highest quality food possible. This requires meeting food safety requirements such as hygiene, avoiding contamination, and keeping foods at safe temperatures.\"},{\"question\":\"Who is responsible for enforcing food safety requirements at the provincial level in Ontario?\",\"answer\":\"All local public health units act as the lead inspection agency for food safety where food is held, prepared, and served. The food premises owner/operator and employees also must ensure they meet the necessary requirements.\"},{\"question\":\"How does federal oversight support food safety and nutritional quality?\",\"answer\":\"At the federal level, the Canadian Food Inspection Agency (CFIA) inspects food and enforces policies and standards set by Health Canada. CFIA verifies compliance with federal acts and regulations through registration, inspections, and product testing.\"}]","Food Handler Certification Study Guide - July 2023 | PDF",1790038960,343]