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Glossary of Terms

The following is a glossary of terms with respect to the DineSafe Lambton program:

  • "Accredited Program" means Lambton Public Health's food handler certification program and such other equivalent food handler program certified by the Medical Officer of Health.
  • "Lambton Public Health" means the division or department of The Corporation of the County of Lambton responsible for public health matters and particularly the enforcement of the Health Protection and Promotion Act, R.S.O. 1990, c. H-7.
  • "Compliance Inspection" means an inspection to ensure that the minimum food safety standards are met, as outlined in the Food Premises Regulation 562 of the Health Protection and Promotion Act. These standards relate to food temperatures, food handling, sanitation, dishwashing, and personal hygiene practices, etc. Public health inspectors visit food establishments on a regular basis to inspect the physical environment and equipment, and to observe the practices of food handlers to ensure the establishments are being operated in accordance with the food premises regulation.
  • "Condemnation" means food(s) have been seized and destroyed, upon reasonable and probable grounds, under the authority of a public health inspector.
  • "Convicted" means a legal outcome of a charge in which an individual or business has plead guilty to the charge or has been found guilty of an offence. Outcomes may include fines and/or court orders, or alternative sentencing.
  • "Follow-up Inspection" means an inspection conducted by a public health inspector to verify that previously identified deficiencies have been corrected. Follow-up inspections are conducted within 24-72 hours based on the on the severity of the deficiency.
  • "Food" means food or drink for human consumption, and includes an ingredient of food or drink for human consumption.
  • "Food Handler" means any employee who handles or comes into contact with any utensil or food during its preparation, processing, packaging, service, storage or transportation.
  • "Food-borne Illness" (also known as "food poisoning") means the outcome resulting from eating food or drinking beverages contaminated with harmful bacteria, parasites, viruses, fungi or chemicals.
  • "Food Safety Program" means a program under the Ontario Public Health Standards (OPHS) where standards are published as guidelines for the provision of mandatory health programs and services by the Ontario Ministry of Health and Long-Term Care. The goal of the food safety program under the OPHS is to prevent or reduce the burden of food-borne illness.
  • "Food Establishment" means premises where Food:
    1. is sold or offered for sale to the public;
    2. is prepared for immediate consumption by the public; or,
    3. is sold or served in a form that will permit immediate consumption by the public but does not include a private residence, dwelling, farm gates or food premises exempted from the application of Food Premises, R.R.O. 1990, Reg. 562 enacted under the Health Protection and Promotion Act, R.S.O. 1990, c. H-7 as set out in section 2 of that Regulation.
  • "Food Handler Training Certificate" means a certificate, valid for a period of five (5) years from the date of issue, issued to a person by the provider of an Accredited Program certifying that the person has successfully completed that Accredited Program.
  • "Food Handling Premises" means High-Risk Establishments and Medium-Risk Establishments.
  • "Hazardous Food" means any Food that is capable of supporting the growth of pathogenic organisms or the production of the toxins of such organisms.
  • "Health Hazard", as defined by the Health Protection and Promotion Act, means a condition of a premises, a substance, thing, plant, or animal other than man, or 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.
  • "High-Risk Establishments" means a Food Establishment where Hazardous Food is prepared and:
    1. a process or processes to prepare Food that involves many steps is used;
    2. Food frequently implicated as the cause of food-borne illness is stored, prepared and/or served;
    3. Food that has been implicated or confirmed as a source of food-borne illness is stored, prepared and/or served; or,
    4. Food that is served to a high risk population based on age or medical condition(s) including establishments such as, without limitation, nursing homes, homes for the aged, hospitals and residential facilities.
  • "Infraction" means the failure to meet prescribed legislative requirements for food safety. The term "infraction" is synonymous with "violation", "contravention", or "item of non-compliance".
  • "Lambton County" means the geographic jurisdiction of The Corporation of the County of Lambton.
  • "Lambton County Food Safety Inspection Report" means an original copy of a completed, dated and signed inspection report of the latest inspection conducted by a Public Health Inspector that has been issued to an Operator of a Food Establishment.
  • "Lambton County Food Safety Inspection Summary" means the original colour copy sign issued by and belonging to Lambton Public Health to a Food Establishment in the form depicted in one of Schedule 1, Schedule 2 and Schedule 3 to this By-Law.
  • "Legal Action" means use of a progressive enforcement approach by Lambton Public Health to ensure food establishments meet the requirements of the Ontario Food Premises Regulation. Actions may include charges (tickets or summons) and/or Section 13 orders made under the Health Protection and Promotion Act.
  • "Medium-Risk Establishments" means a Food Establishment where Hazardous Food, other than Hazardous Food as described in paragraph (i) of the definition of High-Risk Establishments, is prepared.
  • "Medical Officer of Health" means the Medical Officer of Health and Associate Medical Officer of Health for Lambton Public Health of The Corporation of the County of Lambton, appointed under the Health Protection and Promotion Act, R.S.O. 1990, c. H-7, as amended, and includes any person acting on his or her behalf.
  • "Ontario Food Premises Regulation" means the Ontario Food Premises Regulation, O. Reg. 562 (as amended), and is the primary piece of legislation outlining the minimum food safety requirements that all food establishments in Ontario must meet.
  • "Ontario Health Protection and Promotion Act" means the Ontario Health Protection and Promotion Act, R. S. O. 1990, C.H.7 (as amended), which provides the fundamental structure for the organization and delivery of public health programs and services, the prevention of the spread of disease and the protection and promotion of the health of the people of Ontario.
  • "Operator" means any person who owns, occupies, manages, controls, governs or has responsibility for and control over the activity carried on within a Food Establishment or Food Handling Premise, although there may be more than one operator of the Food Establishment or Food Handling Premise.
  • "Order" means a direction issued by a public health inspector under the Health Protection and Promotion Act when, under reasonable and probable grounds, a health hazard exists. The order will refer to requirements that need to be met before the order can be revoked and/or the premises can re-open.
  • "Owner/ Operator" means a person who has responsibility for and control over any activity carried out in a food establishment or food handling premises.
  • "Pending" means awaiting a legal outcome of a charge on an individual or a business. Outcomes may result in a conviction, or charges may be withdrawn or dismissed.
  • "Public Entrance" means the main entrance used by the public to enter a Food Establishment.
  • "Public Health Inspector" means a public health inspector as defined in the Health Protection and Promotion Act, R.S.O. 1990, c. H-7 and any other person assigned or appointed to administer or enforce this By-Law and includes a person employed by The Corporation of the County of Lambton whose duties include the enforcement of this By-Law.
  • "Sanitize" means the treatment by a chemical or temperature that is effective in decreasing the number of pathogenic (disease causing) organisms to acceptable levels.
  • "Seizure" means food(s) have been temporarily/permanently removed from sale by the public health inspector for analysis, and possibly, condemnation.
  • "Sign Holder" means a sign holder issued by and belonging to The Corporation of the County of Lambton, or other sign holder approved in writing by a Public Health Inspector.
  • "Summons" means a notice to appear before the Ontario Court of Justice regarding charges related to violations of the Health Protection and Promotion Act, the Ontario Food Premises Regulation and/or By-Law no.30 of 2010 (Lambton County Food Safety Inspection Disclosure By-law).
  • "Ticket" means an Offence Notice having a pre-determined fine associated with the infraction. The Offence Notice indicates that an infraction was committed contrary to the requirements under the Ontario Food Premises Regulation or By-law no.30 of 2010 (Lambton County Food Safety Inspection Disclosure By-law).
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