City of Montreal: Food Service Inspection Flashcards Preview

Food Service Management > City of Montreal: Food Service Inspection > Flashcards

Flashcards in City of Montreal: Food Service Inspection Deck (42)
Loading flashcards...
1

Compare Montreal's food inspections division between 1927 and now

1927: First municipal regulation following Typhoid fever outbreak
Now: Mandate to inspect ALL provincial food establishments
i.e. producers, wholesalers, distributer, restaurants and retailers

2

What are the key words in the mission statement of Montreal's Food Service Inspection?

-Ensure
-Quality and Safety
-Prepared, served and sold
-restaurant, retail, production, distribution and wholesale sectors

3

Rank the positions of the food inspection division

Chief of division -> Scientific advisor, Administration -> supervisor -> Inspectors

4

T/F: There are more Administration staff than inspectors

FALSE, usually about 10-11 inspectors per division

5

T/F: Retirement homes & vending machines are subject to inspection

True!

6

List 4 examples of establishments under inspection

1. Hospitals
2, Summer camps
3. Food banks
4. Produce/public markets

7

How many establishments in Montreal are under inspection?

A) 500
B) 5000
C) 10 000
D) >10,000

D)
approx. 13900 establishment

8

T/F

Food inspection in quebec is the shared responsibility between federal and provincial government authorities

FALSE
Shared responsibility between Federal, Provincial and Municipal

9

Name the 4 ways the federal government regulates food inspection

1. Health Canada
2. Canadian Food Inspection Agency (CFIA)
3. Agriculture Canada
4. Fisheries and Oceans Canada

10

How does the provincial government regulate food inspection?

Ministry of agriculture, food and fisheries of Quebec
(MAPAQ)

11

Who determines policies and regulations on the matters of health, safety, and the nutritional value of foods sold in Canada (FDA) ?

Health Canada
(Federal)

12

The CFIA is responsible for what?

A) Administrate and apply the food labeling policies
B) Mandated to safeguard Canada's food supply (plants and animals)
C) Inspect all major Canadian food establishments (slaughterhouses)
D) Inspect food establishments that import or export food across provincial or national borders
E) All of the above

E)

13

(T/F) MAPAQ inspects and applies provincial laws and regulations to food establishments in Montreal

False
Outside of montreal

14

Who is a MAPAQ subcontractor?
What will they do?

The City of Montreal Food Inspection Division
Will inspect provincially applied laws by MAPAQ to establishments within Montreal

15

Besides inspecting & applying food laws and regulation to food establishments outside of Montreal, the MAPAQ also does what? (2)

1) Establish agreements with the CFIA

2) Inspect animal production and transportation

16

At the provincial level, the law is called ____

Food products act

17

At the federal level, the laws are called _____ and ___________

-Food & drug act
-Consumer packaging and labelling act

18

T/F Most inspections lead to infractions

False
Out of 13 000 +, only 2000 had infractions

19

Give examples of what kind of inspections may occur

-Planned/Regular (Risk Based Inspections)
•Follow-up inspections
•Complaints, fires, power failures, special
inquires or investigations
•Food poisoning investigations
•Food recall verifications
•Label verifications
•Food sampling
•Seasonal events (festivals)

20

How many establishments is one inspector responsible for? Sectors? Districts?

450 each
Total of 3 sectors and 26 districts

21

(T/F) Food inspectors are required to give 24 hr notice to food establishments prior to inspection

FALSE
Visits are unannounced and may occur any day of the week, including weekends.

22

How often are risk based inspections conducted?

Every 3, 6, 12 or 36 months

23

Inspections typically last ___ and a ___ is always given after each

70 minutes
Report

24

Name some examples of work instruments food inspectors may bring with them

Organoleptic evaluation (taste, colour, feel)
Thermometers
Flashlights
Titration/Thermo labels

25

List the 5 Ms of Risk Based Inspection

MATIÈRE (Matter-Food)
MÉTHODE (Method)
MAIN D’OEUVRE (Food handler)
MATÉRIEL (Material)
MILIEU (Environment)

26

How are food inspection parameters assessed?

By type of establishment, number of employees, meals served, passed infractions etc. will dictate how often and how strict food inspectors are.

27

When is a legal warning issued?

-Time-temperature abuse
-Unsafe food handling
-Foods from unapproved suppliers
-Pest control problems
-Major cleaning problems
-Undeclared allergens

28

How much do fines vary? how often is legal action taken?

250-6000$
Only 2% of establishments will be move to legal action

29

What are common microorganisms that cause food poisoning?

-E. coli
-Salmonella
-Listeria
-Shigella
-Campylobacter
-Hepatitis A
-Norovirus
-Parasites

30

What is the most common complaint?
A) Food Safety
B) Cleanliness
C) Pests
D) Personnel Hygiene
E) Other

A) Food Safety (49%)