Food Hygiene ENVH 1300

Upon successful completion of this course, the student will be able to:

• Describe, discuss, and evaluate the major components of a “typical" food protection program.
• Define the nature and scope of the major components of a food protection program, including routine inspections, routine food sampling programs, demand inspections, educational initiatives for the food industry, enforcement activities, foodborne illness investigation, and HACCP.
• Evaluate the relative protection provided to the public by each of the components.
• Explain the variations in applications of these components by different health agencies.
• Design a sampling program given a site and situation in a food premises.
• Assess current statistics on foodborne illness.
• Describe the health impact of foodborne illness in the community based upon statistics on incidents, cases, morbidity, and mortality.
• Describe the economic costs of foodborne illness to individuals, business, and society.
• Define, describe, and discuss basic concepts of food hygiene and foodborne illness.
• Explain the possible causes of food-borne illness.
• Differentiate between major types of foodborne illness, including chemical, microbiological, allergic reactions, and toxic foods.
• Describe the common types of foodborne/enteric pathogens based on their distinguishing characteristics and control measures.
• Describe the symptoms, incubation periods, reservoirs and modes of transmission of the various food-borne illnesses.
• Provide examples of ways in which food can become contaminated.
• Describe health hazards that can arise from vegetables grown in contaminated soil
• Define terms and concepts relating to food hygiene such as modes of transmission, direct and indirect contamination, cross-contamination, etc.
• Explain the properties of food important to food hygiene.
• Describe factors which make up the “food environment" and which relate to the potential for microbial survival and growth.
• Define key terminology including Aw (and its significance in relation to microorganism growth) and pH (and its significance in relation to microorganism growth)
• Describe food pathogen growth curves and environment (pH, Aw, temp, salinity, etc.) including toxin production
• Describe what is meant by the “Temperature Danger Zone".
• Explain the six factors that influence microbial growth in food (FATTOM)
• Describe food handling practices as they impact on food hygiene and the risk of foodborne illness.
• Describe common food handling practices relating to sourcing, receiving techniques, stock control, refrigerated storage, dry storage, preparation, cooking, cooling, and holding.
• Identify and discuss the relative risk of specific food handling practices as related to the occurrence of foodborne disease outbreaks.
• Describe the food hygiene requirements relating to the preparation of specific hazardous foods (those containing raw foods).
• Assess the personal hygiene standards applied to food handlers.
• Describe and demonstrate the technique for effective hand washing.
• Describe the traditional inspection program in health departments and discuss the application of such a program in food establishments.
• Explain the rationale for the “traditional" inspection.
• Describe and discuss “key factors" of the inspection, including advantages and disadvantages of inspection forms, inspection timing, who to communicate results to, how to communicate results, etc.
• Explain the importance of effective and accurate documentation.
• Discuss the advantages and disadvantages of various inspection approaches or methodologies.
• Outline the methods used in an inspection of a food premises.
• Assess key aspects of the food establishment, including cold storage, hot items, food handling, management commitment to sanitation, food source, ventilation, critical hazards, dishwashing, chemical disinfectant concentrations, and structural/maintenance issues, etc.
• Outline the requirements in food preparation to prevent food-borne illness.
• Describe the hazard identification and risk characterization processes used in an inspection of a food premises.
• Describe inspection outcomes (violations of regulations, ticketing, establishment closure, court actions, etc.). and use of an inspection form to communicate inspection results.
• Demonstrate the use of basic inspection equipment in order to obtain valid and reproducible measurements.
• Evaluate the use and properties of various cleaners and sanitizers.
• Analyze sanitation plans.
• Equipment may include analytical tools such as chlorine, iodine, and quaternary ammonium test kits, thermometers (types, calibrations), thermolabels, light meters, etc.).
• Demonstrate the various methods used to calibrate a food thermometer.
• Use sampling equipment for collection of food using aseptic techniques.
• Describe strategies for working effectively with food handlers and their employers when there are challenges related to the social determinants of health that may make compliance difficult
• Describe the “hazard analysis critical control point" (HACCP) system and the application of the system (or modifications of the system) in food establishments by health departments.
• Define the basic terminology used in HACCP.
• Explain the principles underlying hazard analysis
• Explain the principles underlying the concept of critical control points.
• Describe and carry out exercises which demonstrate the determination of critical control points. Demonstrate the establishment of criteria (critical limits) to ensure control of hazards.
• Describe the monitoring and recording of critical control points.
• Differentiate the hazard identification and risk characterization process used in an inspection of a food premises.
• Discuss and carry out exercises which illustrate the HACCP system for identifying hazards and assessing the risks associated with foods (differentiate between high, medium and low risk menu items or foods).
• Describe and practice effective interviewing techniques.
• Discuss the public health significance of operator compliance in developing and following a written food safety plan for a food premises.
• Develop and evaluate HACCP /food safety plan for a food premises.
• Debate the pros and cons of the “traditional inspection" versus the “HACCP system".
• Explain how to conduct a HACCP-based food safety assessment of a food premises.
• Describe strategies that food premises operators can use to improve and promote food safety.
• Describe food legislation and the Canadian Food Code.
• Explain the principles of and rationale for food safety legislation.
• Explain the methods for using food legislation to conduct a food safety assessment
• Describe, discuss, and evaluate key components of regulations covering the sanitation and operation of food service establishments.
• Appraise the various interpretations placed on selected sections of the regulations.
• Demonstrate the application of the physical and biological sciences in the interpretation of selected sections of the regulations.
• Describe the role of the Canada Food Retail and Food Services Code as a guide to interpretation and application of food regulations.
• Demonstrate effective implementation of practice guidelines.
• Explain the strengths and weaknesses in applying legislation and seeking compliance
• List international food codes such as FDA Food Code and Codex Alimentarius.
• Describe the progressive enforcement process in relation to its application.
• Set and follow priorities to maximize outcomes based on available resources (e.g., Inspection Priority Instrument)
• Explain the process for the seizure and condemnation of food
• Identify “health hazards" in a food premises.
• Identify the criteria that would warrant the closure of a food premises.
• Recognize barriers experienced by the operator/client related to the social determinants of health that may affect their ability to comply with regulations
• Identify options for services and supports to help operator/client overcome barriers, thereby improving their chances of compliance
• Compare and contrast the inspection and investigation processes.
• Describe and apply the procedures to investigate foodborne illness.
• Explain the role of public health agencies in the investigation of foodborne/enteric diseases.
• Explain how and why foodborne/enteric diseases are reported to public health agencies.
• Explain the procedures involved in food-borne illness investigation.
• Describe the steps taken and rationale for the obtaining of case histories, food samples, and clinical specimens.
• Interpret a lab report where a foodborne/enteric pathogen is indicated
• Differentiate between enteric sampling kits for bacterial, viral and parasite detection.
• Outline the protocol and procedures involved in sampling body wastes of food-borne illness victims.
• Explain the process of food sampling during an outbreak investigation.
• Explain the process and procedures for dealing with food handlers with suspected/confirmed cases of food-borne illness.
• Discuss and carry out exercises to illustrate the making of a preliminary evaluation of data through epidemiological associations.
• Analyze data by carrying out exercises which plot epidemic curves, determine predominant symptoms and incubation periods, and calculate food-specific attack rates.
• Identify and evaluate the records which should be kept in food-borne illness investigations.
• Describe the protocol and procedures for investigating the place where foods may have been mishandled.
• Identify the members of an outbreak team.
• Explain the public health rationale for the inspection of food preparation facilities during an enteric outbreak with emphasis on process for collection of food samples during the outbreak
• Interpret results of laboratory findings for food and clinical samples by comparing to data analyzed.
• Apply effective interviewing techniques and skills appropriate to the procedures used in the investigation of communicable diseases (foodborne illnesses).
• Describe and discuss food facility design, planning, and health agency approval of plans.
• Describe a typical regulatory process for the approval of food service. establishments. Explain basic design requirements of food service establishments.
• Read and evaluate for approval, food establishment plans and specifications.
• Identify the finishes and surfaces recommended in various settings.
• Outline the typical approval process for mobile food vendors, temporary food concessions, and temporary markets.
• Describe the potential effects and health department response to fire, flood, power outages, and other emergency situations affecting the safety of food supplies.​

Effective as of Fall 2023