List 5 things that could contaminate food:

Possible answers include:

Bacteria, Viruses, Parasites, Protozoa, Other microorganisms, Chemicals, Toxins,
Foreign objects.
List 3 things that could cause food poisoning:
Possible answers include:
Toxins, Bacteria, Viruses, Parasites, other microorganisms
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Can you die from food poisoning? Yes/No
Yes
How can foodborne illness affect your job or business?
Customers/food handlers can become ill or die; Wages can be lost and businesses can
close; Owner or operator's reputation can be damaged; Health violations may result in
lawsuits.
How can a customer help to prevent foodborne illness?
Report foodborne illness to the Operator and local health unit; Advise staff of food
allergies or sensitivities.
List the 3 types of contamination and give one example of each.
Chemical (cleaning products, pesticides, insecticides, toxic metal); Physical (broken
glass, hair, earrings or body piercings, bandages, bits of metal, wood, insects);
Biological (pathogens, microorganisms from people)
Are microorganisms large or small?
Small
Should you store chemicals in your dry food storage area? Yes/No
No:
Please explain:
Chemicals should be kept away from food storage and prep areas. They should be kept
in their original containers. If they must be transferred to other containers there
ALWAYS needs to be clear labeling. Keeping chemicals in a separate location from
food and food prep minimizes the chance that cross-contamination will occur. It protects
the consumer from food poisoning.
What do jewelry; hair; toothpicks; and fish bones have in common?
They are hazards that could cause physical contamination in food.
What is another term for "high risk food"?

Give 5 examples of "high risk food":

Potentially Hazardous Food

Possible answers include:

Tofu or soy protein products, garlic and other oil mixtures, sliced melons and other cut
fruit, gravies, soups, stews and custards, fish, shellfish, meats, eggs, dairy, cooked
vegetables.
What makes a food low risk?
Low risk food does not support the growth of pathogenic organisms, or the production of
the toxins of such organisms.
Do perishable foods have a long or short shelf life?
Short
What is the Temperature Danger Zone (TDZ)?
The range of temperature in which microorganisms grow quickly: (4°C -60°C / 40°F -
140°F).
What is the Time/Temperature Factor?
The longer food is in the Temperature Danger Zone, the more bacteria will grow.
How long can food be left in the TDZ throughout the process of preparation?

Why is this important?

According to the FRFSRC, food can be in the danger zone for only 4 hours through the
process of preparation. Some jurisdictions specify that only 2 hours in the Temperature
Danger Zone is acceptable through preparation.

You need to know the temperature of food at different stages in the flow of food in order
to ensure it is safe. Cleaning and sanitizing solutions need to be at the right temperature
in order to do their job properly.
What are 3 things that an accurate thermometer will tell you?
Possible answers include:
Is food being delivered, stored, cooked, displayed, served, held, cooled at the right
temperature? Are cleaning and sanitizing solutions the right temperature? Is water hot
enough to rinse and wash dishes?
Does the term "cross-contamination" refer to microorganisms; allergens or both?
Both
Why is it serious when microorganisms travel from raw food to ready-to-eat food?
This is called cross-contamination.
It is dangerous because ready-to-eat food (like a sandwich) may look safe to eat but in
fact it is not. Example: maybe it has been cut by a knife used to slice raw meat, or
drippings from uncooked poultry may have landed on the bread.
Name 3 microorganisms that can contaminate food:
Possible answers include:
Viruses, Parasites, Fungi, Bacteria, Protozoa
Match the term to the best related term below:

1. Bacteria intoxication - a. virus 2. Bacterial infection - b. pathogens 3. Oxygen - c.

Aerobic bacteria 4. Acidity - d. Toxin 5. Hepatitis A - e. pH scale
#5 a. virus #2 b. pathogens #3 c. Aerobic bacteria #1 d. Toxin #4 e. pH scale
What 6 things do bacteria need to grow and survive?
Food, acidity or alkalinity, time, temperature, oxygen, moisture.
What is the flow of food?
This is what happens to food from the time it enters your workplace until it is sent out or
served to customers.
What system monitors the flow of food in the food industry and works to ensure safe
food service?
Hazard Analysis Critical Control Point (HACCP).
What is a Critical Control Point (CCP)?
A Critical Control Point is a procedure in a HACCP system that either prevents
microorganisms from growing or kills microorganisms.
List 3 considerations when planning the layout of a foodservice operation:
Possible answers include: Flow of food, food volumes, processing and equipment
requirements
Why does lighting require shatter-proof covering?
This will protect food from broken glass. (Physical Contamination)
The term "potable" means
"drinkable" as in drinkable water
How often should you empty indoor waste containers?
They should be emptied when full or at least daily.
Name 3 requirements of an acceptable waste container:
Possible answers include:
Well maintained, leak proof, easily cleanable, secure covers or lids.
Why should a food contact surface be non-absorbent?
It is important that food contact surfaces be cleaned and sanitized, or discarded (as in
the case of gloves) after every use. Surfaces that absorb the juices or fluids associated
with food preparation cannot be properly cleaned and sanitized. They pose a threat for
bacterial contamination in ongoing use.
List 5 things that help to prevent microorganisms from getting into food:
Possible answers include:
Separate raw and ready-to-eat food properly; Thaw food safely; Prevent cross-
contamination of food; Cook food to the proper temperature; Cool foods quickly; Hold
food at proper temperatures; Reheat food quickly and to the proper temperature.
Define a "carrier":
A carrier is someone who shows no signs of being sick, but carries micro-organisms
that can be transferred to food or people that can cause a foodborne illness.
Where can bacteria be found on our bodies?
Hair; skin; nose; hands; clothes
What is the difference between direct and indirect transmission of foodborne disease?
Direct: Occurs when microorganisms transfer directly from a source to the food - for
example a sneeze.
Indirect: Occurs when substances travel from one surface or food to another - for
example micro-organisms from a sneeze land on a counter top, and a sandwich is then
placed on the counter top.
List 5 ways to reduce the amount of bacteria that you carry:
Possible answers include:
Have a shower/bath every day before work; Make sure your uniform is clean; Bring your
uniform to work and put it on in the change room - do not wear your uniform to work;
Wear clothing that is comfortable and does not require regular adjusting; If your clothing
gets dirty at work, change; wash hands regularly and properly.
Put the following steps for handwashing in the correct order (# 1 through 6):
Dry hands, Apply soap,
Rinse hands,
Wet hands,
Lather for at least 20 seconds
Turn off water with paper towel
Wet hands → Apply soap → Lather for at least 20 seconds → Rinse hands → Dry
hands → Turn off water with paper towel
When should you not go to work?
If you are sick and exhibit the following symptoms: Vomiting, fever, diarrhea, jaundice,
excessive coughing and sneezing.
Describe the proper way to taste food during preparation?
Ladle a small amount of food into a clean spoon. Taste. Remove tasting spoon
immediately for cleaning and sanitizing.
What is the difference between "Clean", "Sanitized" and "Sterilized"?
Clean: Food, dirt and soil have been removed.
Sanitized: The number of microorganisms has been reduced to safe levels.
Sterilized: All microorganisms and spores have been destroyed.
Name 3 chemical sanitizers:
Chlorine, Iodine, Quaternary Ammonium (Quats)
What 3 things are key when you use a chemical sanitizer?
Water Temperature, Quantity, Contact Time
If you do not have a chemical sanitizer, how can you sanitize?
Manually: You can manually sanitize with hot water at a temperature of 77°C (171°F) by
immersing dishes, pots and utensils for 2 minutes. Mechanically: Mechanical
dishwashers can sanitize with hot water at a temperature of 82°C (180°F) for 10
seconds after the rinse cycle.
Why should cracked dishes not be used?
Even if you properly clean and sanitize dishes with cracks or chips, bacteria may remain
in the cracks and spoil food.
What tools are required to clean?
Hot water at 45°C (113°F) or higher; A thermometer to check water temperature; Soap
or detergent; Clean clothes and/or sponges
Equipment that is used continuously must be cleaned and sanitized:
every 4 hours.
Indicate the proper sink # with the action when using a 3 compartment sink:
Rinsing, Sanitizing, Washing
Rinsing: Sink #2
Sanitizing: Sink #3
Washing: Sink #1
Fill in the proper water temperature for the following actions (manual method - no
chemical sanitizer):
Dish Washing
Rinsing
Sanitizing
Dish Washing: 45℃ (113℉)
Rinsing: 45℃ (113℉)
Sanitizing: 77℃ (171℉)
Is the recommended concentration of chemical sanitizers the same for spray cleaning
and immersion? Yes/No
No
What are test papers?
Test papers ensure the concentration of the chemical sanitizer is correct. They should
be used before immersing dishes, pots or utensils.
What is Clean-in-Place equipment?
Equipment that cannot be moved or completely disassembled for cleaning and
sanitizing - for example a soft serve ice cream machine.
How do you know if a supplier is "Approved"?
You should check with your local health unit or Public Health Inspector.
Can a shipment of food be rejected / refused if it is delivered in poor condition?
Yes - always carefully check deliveries to ensure the food (fresh or packaged) is in an
acceptable condition.
Name 5 things you should inspect when receiving food:
Possible answers include:
Is the source approved?
Is packaging damaged?
Are packages dirty or labels torn?
Is food spoiled?
Are there any signs of pests?
Has the expiration or best before date passed?
Is the shipper's truck sanitary?
Are the refrigeration systems in the truck working? Is the internal temperature of
perishable food at the correct level?
Name 5 types of food that must be received at 4°C (40°F):
Possible answers include:
Fresh meat; fresh poultry; fresh fish; fresh seafood, shellfish and lobster; eggs; dairy
products
When would you reject a canned good?
If the can is swollen or out of shape;
If the can is leaking or stained;
If there is rust or signs of corrosion on the can;
If the label is missing or cannot be read;
If the can is dented.
List 3 things that indicate a fish is fresh and should be accepted during the receiving
process:
Possible answers include:
The temperature is 4°C (40°F) or colder;
There is no fishy odour;
The eyes are bright and clear;
Flesh and belly are firm;
The fish is packed in crushed ice;
The package is self draining - the fish is not sitting in water.
What is "FIFO" and why is it used?
FIFO: First In First Out
Is used to: rotate food in storage - you move the longest stored food (oldest food) to the
front of the shelf and put recently received food at the rear.
Why should food be stored off the floor in a dry storage area?
This makes it easier to clean the storage area and it is more apparent if there are signs
of a rodent problem.
Fill in the proper temperature or temperature ranges:
Refrigeration: 0℃-4℃(32℉-40℉)
Frozen Food: -18℃(0℉)
Dry Storage: 10℃-21℃(50℉-70℉)
Why should you use a licensed pest control company if you have an infestation?
Pest control companies are licensed to handle certain chemicals that the general public
are not. They know the best methods to deal with different types of infestations. They
can set up a program to solve the problem effectively and prevent it from happening
again.
List 3 signs of a pest problem:
Possible answers include:
Empty egg cases; Dead insects; Droppings or Feces; Musty odour ; Chewing marks on
baseboards, cupboards or packaging.
At what stage in the flow of food does most cross-contamination happen?
Preparation
List 5 ways to prevent cross-contamination at this stage:
Possible answers include:
Wash your hands before starting to prepare food and often throughout the preparation
process; Clean and sanitize all utensils, equipment and surfaces that touch food; Before
opening tins be sure to wash the lid, and wash the can opener after use; Use utensils
and clean gloves to handle different foods; Keep raw food separate from ready-to-eat
food; Store raw meat below ready-to-eat food in the fridge; Clean and sanitize areas
where raw meat has touched; Clean vegetables and fruit with potable water before
cutting or peeling; Change your apron before starting a new task or preparing a new
food.
List the 4 acceptable methods of thawing food:
In the refrigerator; under cold potable running water; during cooking; in the microwave
( only if food is going to be cooked immediately).
List 5 procedures that must be followed at a food bar or buffet:
Possible answers include: Sneeze guards should be installed; use long handled serving
utensils; give customers a clean plate each time they come for food; don't add new food
to old containers; ensure food is at the correct temperature before adding it to the hot or
cold serving area; label all salad dressings and sauces to discourage customers from
tasting.
You will find a list of steps in the flow of food. Indicate with an "x" at which steps the
temperature of food should be taken:
Delivery Storage
Thawing Preparing
Cooking Cooling
Holding Reheating
Delivery: X Storage: X
Thawing: X Preparing: X
Cooking: X Cooling: X
Holding: X Reheating: X
If frozen food is received with large ice crystals on the packaging, what might this
mean?
This could mean the food has been left at room temperature and then refrozen.
Name 3 types of thermometers used in the food industry:
Possible answers include: Digital; Thermocouple; Bi-metallic; Time-Temperature
Indicators; Infrared
Why do you calibrate a thermometer?
Calibration ensures that the temperature readings will be accurate.
Do you measure the temperature of food the same way for all food types? Yes/No
No
Whose responsibility is it to control Time and Temperature?
Food Handlers
What is the consequence of holding food at room temperature for more than 2 hours?
It is possible that the level of bacteria in the food will have multiplied to a level that
makes the food dangerous to eat.
How do you ensure even cooking temperatures?
Turn pieces of meat and move them around; stir casseroles, sauces and other mixed
dishes during cooking; pay extra attention when cooking with a microwave - stir several
times during cooking.
Why do you have to be very careful when cooking ground meat?
The grinding process spreads bacteria from the surface into all of the meat.
Fill in the blanks by matching the proper food types with required cooking temperatures:
List of Foods:

Whole poultry
Fish
Poultry Pieces
Food Mixtures
Eggs
Stuffing Poultry
Reheated Food
Ground Meat
Whole Cuts of Meat.
82°C (180°F) - Whole Poultry :
74°C (165°F) - Poultry Pieces :
74°C (165°F) - Stuffing in Poultry :
74°C (165°F) - Reheated Food :
74°C (165°F) - Food Mixtures :
71°C (160°F) - Whole Cuts of Meat :
71°C (160°F) - Ground Meat :
70°C (158°F) - Fish :
63°C (145°F) - Eggs
When do you use one-stage cooling?
For all food that is prepared at room temperature.
What are the two stages in two-stage cooling?
(a) 60°C (140°F) down to 20°C (68°F) or colder within 2 hours.
(b) 20°C (68°F) down to 4°C (40°F) or colder within 4 hours.
Why would you use an ice water bath?
It is safe way to cool food quickly
At what temperature should you hold hot food? How do you ensure that temperature is
maintained safely?
Hold hot food at: 60°C (140°F) or hotter; Ensure temperature is maintained by: checking
the temperature of food every 2 hours.
* If the temperature is not maintained you should: reheat the food to 74°C (165°F) for at
least 15 seconds. Reheating can be done only once.
When is it acceptable to reheat food in a hot holding unit?
Never
What is an allergen?
An allergen is a food or substance to which a person is allergic - meaning they will have
a chemical reaction when exposed to the substance.
Is an allergy the same as a food intolerance? If the answer is no - what is the
difference?
No - Food intolerance means that a person has difficulty digesting a certain food due to
low levels of, or missing enzymes needed for digestion.
Name 3 ways an allergen can get into the body:
Eating or drinking; Breathing; Absorption through the skin.
What is anaphylaxis?
A severe allergic reaction - it can result in death.
Name 5 common allergens:
Possible answers include:
Peanuts; tree nuts; shellfish; eggs; milk; sulphites; soybeans; mustard; wheat; fish and
crustaceans; sesame seeds.
What do a runny nose, headache, stomach cramps, indigestion and vomiting have in
common?
These are symptoms of an allergic reaction.
How can you prevent allergic reactions?
The only way is to ensure that allergens are not transferred from one food to another
food.
Can you die from an allergic reaction? Yes/No
Yes
Give 2 examples of how to avoid cross-contamination by food allergens:
Possible answers include:
Only use approved ingredients in recipes (no substitutions); Wash hands regularly;
Keep different kinds of food separate; Store food containing known allergens away from
other food or items that touch it; Regularly clean and sanitize food contact surfaces;
Make food containing a known allergen after all other food.
Name 5 things you should do if a customer shows signs of an allergic reaction:
Inform your manager
Ask the customer what they ate
Call 911 or local ambulance service
Ask the customer to remain on site until medical assistance arrives or they feel better
Call your local health unit or Public Health Inspector
Where can you find the regulations that govern food preparation and food operations in
your province / territory?
See the Regulation summary for your Province in Chapter 1.
How long is a food handling permit valid for in your province / territory?
See the Regulation summary for your Province in Chapter 1.
What is the name of the Federal Code developed as a model for food safety
regulations?
"Food Retail and Food Service Regulation and Code"
Which organizations in your province / territory have the most influence on foodservice
and food retail operations?
See the Regulation summary for your Province in Chapter 1.
Name 3 things Public Health Inspectors can do to support foodservice and food retail
providers:
Possible answers include:
Help us make sure our food is safe;
Inspect food operations to make sure they follow regulations;
Close a food operation or issue a summons to appear in court if food regulations are not
met.
If a customer complains of food poisoning who should you contact first?
Your Manager
Is a Public Health Inspector allowed to take food samples during an inspection? Yes or
No
Yes
List 3 things you should do during an inspection:
Possible answers include:
Inform your manager that the PHI is present;
Be positive and professional;
Ask questions; Co-operate;
Answer questions honestly;
Provide records or samples if requested.
Whose responsibility is food safety?
Food safety is everyone's responsibility!
What is the name of your local regulatory agency?
Check with your manager and record this information.

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đây là câu chuyện của một người bạn đồng nghiệp của tôi, Sean là một người vui vẻ, lạc quan,
nhiệt huyết và rất chăm chỉ. Chúng tôi rất hiểu ý nhau trong công việc và từ đó chúng tôi rất có
sự gắn kết và trở nên thân thiết. Rất không may cha và mẹ của Sean đều qua đời vì dịch bệnh
Covid 19. Sean gặp rất nhiều khó khăn và biến cố để cân bằng lại cuộc sống. Tôi nhận thấy anh
ấy có nhiều dấu hiệu thay đổi tiêu cực, anh ấy luôn trong tình trạng mệt mỏi và cáu gắt tại nơi
làm việc. Anh ấy đi nghĩ ngơi để hút thuốc mỗi hour và anh ấy có dấu hiệu lạm dụng alcohol. Tôi
tiếp cận Sean xem ấy cần sự giúp đỡ hoặc chia sẽ và tôi câu trả lời tôi nhận được đó làm “
Everything is fine”. Nhận biết được phần nào tình trạng của Sean, vào thời gian đó tôi đã luôn
bên cạnh quan sát và hỏi thăm, khuyến khích Sean tham gia các hoạt động nhóm, hoạt đồng
ngoài trời, tập thể dục và tập trung những điều tích cực và quý giá trong cuộc sống. Mặc dù nỗi
đau vẫn còn đó nhưng Sean đang dần trở lại cân bằng hơn với công việc và cuộc sống, lạc quan
và mạnh mẽ, trở thành một phiên bản tốt mà bố mẹ anh ấy muốn được nhìn thấy
.
 recently saw a situation when a coworker of mine was exhibiting signs
of severe stress and emotional distress. It became evident that she was
struggling to overcome personal challenges, which was affecting her general
well-being and her output at work. The indications of the crisis included
growing feelings of isolation, missing deadlines, and emotional problems that
came out in team meetings. Seeing how terrible the situation was, I spoke to
my friend with empathy and concern and offered to listen and assist. I advised
her to respect her right to privacy and think about seeking professional
assistance or talking to a supervisor about potential work adjustments.
Stressing the significance of maintaining a careful balance between helping
people and protecting their privacy is necessary for crisis intervention.
As a Personal Support Worker (PSW), it is my responsibility to put the
individual's safety first. I would ensure that the client felt comfortable both
physically and emotionally by establishing a serene and peaceful environment
for them. This could entail eliminating any possible triggers and offering
comfort via sympathetic dialogue.
In times of crisis, developing trust is essential. In my role as a PSW, I would
speak with the client in an honest and open manner, listening to their worries
and confirming their emotions. Maintaining confidentially while being
truthful about the circumstances promotes trust, which makes it possible to
take a more cooperative and encouraging approach to handling the problem.
It's critical to acknowledge the autonomy of the client. Involving the person in
care decisions and offering options for coping mechanisms are two things I
would do. Giving the client the freedom to communicate their choices and
sentiments makes them feel in charge of their circumstances, which fosters
self-efficacy and agency.
Registered Nurses' Association of Ontario (RNAO). (2017). Best Practice
Guideline: Crisis Intervention. Retrieved
from https://rnao.ca/sites/rnao-ca/files/bpg/Crisis_Intervention_FINAL_WEB
_0.

This is the story of my colleague, Sean, my cheerful and hard-working colleague, faced a
profound tragedy as both his parents succumbed to the Covid-19 epidemic. Struggling to find
equilibrium, signs of negative changes emerged—persistent fatigue, irritability, frequent smoke
breaks, and indications of alcohol abuse. Sensing his distress, I stood by him, encouraging
outdoor activities, exercise, and a focus on positivity. Despite the lingering pain, Sean is
gradually reclaiming a more balanced and optimistic life.
As a PSW, I integrate three guiding values are pivotal in supporting individuals like Sean
through trauma. Intervening in person-centered ways involves active collaboration, by actively
involving them in decisions about their care, understanding their preferences, and adapting my
approach to align with themrespecting preferences, and aligning care with individual needs. In a
strength-based approach, I would assess and recognize the strengths of Sean, nurturing Sean's
existing strengths and encourage and reinforce these strengths in daily interactions.Embracing
Recovery, Resilience, and Natural Supports recognizes Sean's capacity to recover from mental
health challenges and build resilience, emphasizing support, coping strategies, and personal
growth. By integrating these principles, contributing to Sean's ongoing journey of recovery.

As a PSW, using the RNAO Best Practice Guideline, I want to integrate these three guiding
values when it comes to helping people who are experiencing trauma.
Intervening in person-centered ways, by actively involving individuals in decisions about their
care, understanding their preferences, and adapting my approach to align with their cultural,
social. This approach promotes a sense of control and dignity for the person receiving care. In a
strength-based approach, you would assess and recognize the strengths of Sean.
A strength-based approach focuses on identifying and building upon an individual's existing
strengths, skills, and capacities rather than concentrating solely on deficits or
challenges.identifying their coping mechanisms, talents, or positive attributes. Encourage and
reinforce these strengths in daily interactions and care activities, fostering a sense of
accomplishment and self-efficacy. for personal growth and well-being. Recovery, Resilience, and
Natural Supports:

recover from mental health challenges and build resilience through support, coping strategies,
and personal growth. provide resources that facilitate their recovery journey and and person-
centered approach

This is the story of my colleague Sean. My cheerful and hard-working colleague faced a
profound tragedy as both his parents succumbed to the COVID-19 epidemic. Struggling to find
equilibrium, signs of negative changes emerged—persistent fatigue, irritability, frequent smoke
breaks, and indications of alcohol abuse. Sensing his distress, I stood by him, encouraging
outdoor activities, exercise, and a focus on positivity. Despite the lingering pain, Sean is
gradually reclaiming a more balanced and optimistic life.

As a PSW, I integrate three guiding values that are pivotal in supporting individuals like Sean
through trauma. Intervening in person-centered ways involves active collaboration by actively
involving them in decisions about their care, understanding their preferences, adapting my
approach to align with their preferences, and aligning care with individual needs. In a strength-
based approach, I would assess and recognize the strengths of Sean, nurture Sean's existing
strengths, and encourage and reinforce these strengths in daily interactions. Embracing
Recovery, Resilience, and Natural Supports recognizes Sean's capacity to recover from mental
health challenges and build resilience, emphasizing support, coping strategies, and personal
growth. By integrating these principles, we are contributing to Sean's ongoing journey of
recovery.

Câu chuyện của bạn, đã làm tôi liên tưởng về người bạn thân của mình cũng nằm trong hoàn
cảnh tương tự, khiến tôi có sự đồng cảm. Trong thời điểm đó tôi luôn trăn trở không biết mình
nên làm gì để giúp được người bạn của mình. Tôi thật sự khâm tình bạn của các bạn. Your
efforts to reassure, actively listen, and approach the situation from a therapeutic provided crucial
support during a moment of crisis. Người bạn X của bạn thật may mắn khi có một người bạn
chân thành như bạn. Tôi rất vui và hạnh phúc khi cô ấy mạnh mẽ vượt qua sau biến cố ấy

Reference
https://rnao.ca/sites/rnao-ca/files/bpg/Crisis_Intervention_FINAL_WEB_0.pdf