Potentially hazardous foods must be cooked up to the following temperatures for 15 seconds to kill any harmful bacteria
|Food||Cook To Internal Temperature|
|Poultry (chicken, duck, turkey)|
|Ground Meat other than poultry||71°C (160°F)|
|Other food mixtures and dishes||74°C (165°F)|
Washing hands using warm water and soap, lathering with soap for 15 seconds, rinsing, and drying hands with paper towels in a designated hand wash sink.
To lean more about how to properly wash your hands click here
Equipment/devices used in beauty & body art are classified into critical, semi-critical and non-critical depending on their use.
- Critical equipment/device: Tools that penetrate the skin and present a high risk of infection if contaminated. These require cleaning, then sterilization. Example: needles.
- Semi-critical: Tools that contact non-intact skin and could penetrate skin, presenting a moderate risk of infection if contaminated. These require cleaning then intermediate or high-level disinfection. Example: tweezers.
- Non-critical: Tools that may touch intact skin and present a low risk of infection if contaminated. These require cleaning and low-level disinfection. Example: combs.
The requirements for employment as a public health inspector are that the person,
- be the holder of a certificate granted by the Board of Certification of Public Health Inspectors of The Canadian Institute of Public Health Inspectors;
- is registered as a veterinarian under the Veterinarians Act and is the holder of a certificate in veterinary public health or has experience that the Minister considers equivalent to such registration and certification; or
- be the holder of a certificate issued prior to the 1st day of July, 1979 by The Canadian Public Health Association or by a certifying organization that is recognized by The Canadian Public Health Association. R.R.O. 1990, Reg. 566, s. 5.