Glossary

Adversely affecting the condition of food in such a way that it may pose as a health risk or a health hazard for anyone consuming the food.

Tested water results indicating the presence of a bacteria, virus, protozoan parasite and/or chemical that may cause an adverse health effect.

Infections caused by a virus or bacteria that are carried through the blood. These infections can be spread by coming into contact with infected blood, coming into contact with infected tools or sharp objects. Examples of blood-borne infections include HIV, hepatitis B or C.

Food handler, who has taken the food safety training provided by a board of health or by an agency that is recognized by the Ministry of Health and Long-Term Care, and has passed the exam.

Cleaning is the physical act of removing dirt or other impurities from surfaces or objects. Cleaning can be done with soap and water.

It is a routine inspection conducted for a premise during the year. Compliance inspections are often surprise inspections, where the owner or the operator does not have an appointment with their public health inspector.

Amount of time required in order for a disinfectant/a sanitizer to work effectively.

An infraction noted by the public health inspector and corrected by the operator or the owner during inspection, after being provided with education.

An infraction that can pose or lead to an immediate health risk for the public.

The danger zone, also known as the temperature danger zone, is the range of temperatures at which bacteria grows the fastest. The danger zone is between 4⁰C to 60⁰ Celsius (40⁰F to 140⁰F).

Directives are site specific instructions given to the owner or operator of a Small Drinking Water System. The purpose of theses instructions is to ensure safe water is provided to the users.

Disinfection uses chemicals to kill pathogens (e.g. Virus or bacteria) on surfaces and objects.

Action taken by public health inspector in response to an infraction that poses a risk to the health of the public. Enforcement action can either be in the form of a ticket or in the form of a summons to court.

A person who works in a food premise and who handles or comes into contact with any food related utensils or with food, during the preparation, processing, packaging, service or transportation.

An infection or an intoxication resulting from consumption of any contaminated food or beverage.

As defined in the Health Protection and Promotion Act, , R.S.O. 1990, c.H.7, a health hazard can be defined as:
(a) a condition of a premises,
(b) a substance, thing, plant or animal other than man (human), or
(c) a solid, liquid, gas or combination of any of them, that has or that is likely to have an adverse effect on the health of any person.

This act allows for the organization and delivery of health programs in every board of health and ensures that the health of Ontarians is protected. This act also gives public health inspectors the power to carry out their duties.

A high risk facility receives the highest number of compliance inspections during a calendar year. This can range from three to four inspections a year, depending on the facility type. Factors that are taken into consideration to categorize a premise include, but are not limited to, the history of compliance of the facility and who is receiving the facility’s services.

Any procedure during which an equipment/instrument or a piece of the equipment/instrument penetrates sterile skin and enters the body cavity.

A moderate risk facility receives two compliance inspections during a calendar year. Factors that are taken into consideration to categorize a premise include, but are not limited to, the history of compliance of the facility and who is receiving the facility’s services.

Any infraction that does not comply with the regulations, but does not pose an immediate risk on the health of residents. For example, a non-critical infraction might include: broken floor tiles or dirty walls.

An order can be issued by the medical officer of health (MOH), or a designate of the MOH under the Health Protection and Promotion Act, R.S.O. 1990, c.H.7. This can also be issued verbally (a written order will follow). An order is a direction issued to eliminate or decrease a health hazard.

Two or more cases who meet the case definition, have a common link (e.g. ate the same food, live on the same floor, from the same class, etc.) and started their symptoms within 48 hours of each other.

Personal protective equipment is the equipment designed to protect a worker from any hazard. PPE will vary depending on the task and the environment. Examples include gloves, face mask, eye goggles, etc.

Typically conducted to ensure that the infractions noted during the initial inspection have been rectified and/or that the premise is in compliance with the Act or regulation governing it.

Assessment done by the public health inspector to categorize a premise as high, moderate or low. This assessment allows the inspector to determine how often a premise is inspected. The risk assessment takes into consideration factors like the population being served, the level of compliance of the operators or owners, history of inspection results, etc.

Sanitization lowers the numbers of pathogens on a surface or an object to a safe level.

An order made under Section 13 of the Health Protection and Promotion Act, R.S.O. 1990, c.H.7. that can be written by the medical officer of health or a public health inspector to get a person to take or refrain from taking an action that is specified in the order, in respect to a health hazard.

An order made under Section 22 of the Health Protection and Promotion Act, R.S.O. 1990, c.H.7. that can be written by the medical officer of health or a public health inspector to get a person to take or refrain from taking an action that is specified in the order, in respect to a communicable disease.

A puncture and leak resistant container in which all needles or sharps are disposed of, to prevent any accidental injuries and/or transmission of blood-borne pathogens.

Process through which all pathogens, including vegetative cells are killed.

A summons to court is a legal notice which sets out the offence that occurred and also requires the person to appear in court at the date, time and place shown.

Also known as an “offence notice” is a legal document which will include the name of the person or corporation who has been served, the offence, the regulation or act that was contravened, and the amount of the set-fine.