Glossary

Adulteration
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.
Adverse water results
Tested water results indicating the presence of a bacteria, virus, protozoan parasite and/or chemical that may cause an adverse health effect.
Blood-borne infections
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.
Certified food handler
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
Cleaning is the physical act of removing dirt or other impurities from surfaces or objects. Cleaning can be done with soap and water.
Compliance Inspection
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.
Contact time
Amount of time required in order for a disinfectant/a sanitizer to work effectively.
Corrected During Inspection (CDI)
An infraction noted by the public health inspector and corrected by the operator or the owner during inspection, after being provided with education.
Critical infraction
An infraction that can pose or lead to an immediate health risk for the public.
Danger zone
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).
Directive
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
Disinfection uses chemicals to kill pathogens (e.g. Virus or bacteria) on surfaces and objects.
Enforcement action
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.
Food handler:
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.
Foodborne Illness
An infection or an intoxication resulting from consumption of any contaminated food or beverage.
Health hazard
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.
Health Protection and Promotion Act
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.
High risk
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.
Invasive procedure
Any procedure during which an equipment/instrument or a piece of the equipment/instrument penetrates sterile skin and enters the body cavity.
Moderate risk
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.
Non-critical infraction
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.
Order
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.
Outbreak
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 (PPE)
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.
Re-inspection
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.
Risk assessment
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
Sanitization lowers the numbers of pathogens on a surface or an object to a safe level.
Section 13 order
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.
Section 22 order
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.
Sharps container
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.
Sterilization
Process through which all pathogens, including vegetative cells are killed.
Summons:
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.
Ticket
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.