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

City of Montreal: Food Service Inspection Flashcards

1
Q

Compare Montreal’s food inspections division between 1927 and now

A

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

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2
Q

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

A
  • Ensure
  • Quality and Safety
  • Prepared, served and sold
  • restaurant, retail, production, distribution and wholesale sectors
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3
Q

Rank the positions of the food inspection division

A

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

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4
Q

T/F: There are more Administration staff than inspectors

A

FALSE, usually about 10-11 inspectors per division

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5
Q

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

A

True!

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6
Q

List 4 examples of establishments under inspection

A
  1. Hospitals
    2, Summer camps
  2. Food banks
  3. Produce/public markets
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7
Q

How many establishments in Montreal are under inspection?

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

A

D)

approx. 13900 establishment

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8
Q

T/F

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

A

FALSE

Shared responsibility between Federal, Provincial and Municipal

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9
Q

Name the 4 ways the federal government regulates food inspection

A
  1. Health Canada
  2. Canadian Food Inspection Agency (CFIA)
  3. Agriculture Canada
  4. Fisheries and Oceans Canada
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10
Q

How does the provincial government regulate food inspection?

A

Ministry of agriculture, food and fisheries of Quebec

(MAPAQ)

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11
Q

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

A

Health Canada

Federal

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12
Q

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

A

E)

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13
Q

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

A

False

Outside of montreal

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14
Q

Who is a MAPAQ subcontractor?

What will they do?

A

The City of Montreal Food Inspection Division

Will inspect provincially applied laws by MAPAQ to establishments within Montreal

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15
Q

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

A

1) Establish agreements with the CFIA

2) Inspect animal production and transportation

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16
Q

At the provincial level, the law is called ____

A

Food products act

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17
Q

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

A
  • Food & drug act

- Consumer packaging and labelling act

18
Q

T/F Most inspections lead to infractions

A

False

Out of 13 000 +, only 2000 had infractions

19
Q

Give examples of what kind of inspections may occur

A 
-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
Q

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

A

450 each

Total of 3 sectors and 26 districts

21
Q

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

A

FALSE

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

22
Q

How often are risk based inspections conducted?

A

Every 3, 6, 12 or 36 months

23
Q

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

A

70 minutes

Report

24
Q

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

A

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

25
Q

List the 5 Ms of Risk Based Inspection

A 
MATIÈRE (Matter-Food)
MÉTHODE (Method)
MAIN D’OEUVRE (Food handler)
MATÉRIEL (Material)
MILIEU (Environment)
26
Q

How are food inspection parameters assessed?

A

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

27
Q

When is a legal warning issued?

A
  • Time-temperature abuse
  • Unsafe food handling
  • Foods from unapproved suppliers
  • Pest control problems
  • Major cleaning problems
  • Undeclared allergens
28
Q

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

A

250-6000$

Only 2% of establishments will be move to legal action

29
Q

What are common microorganisms that cause food poisoning?

A
  • E. coli
  • Salmonella
  • Listeria
  • Shigella
  • Campylobacter
  • Hepatitis A
  • Norovirus
  • Parasites
30
Q 
What is the most common complaint?
A) Food Safety
B) Cleanliness
C) Pests
D) Personnel Hygiene
E) Other
A

A) Food Safety (49%)

31
Q 
What is the least common complaint?
A) Food Safety
B) Cleanliness
C) Pests
D) Personnel Hygiene
E) Other
A

C) Pests (4%)

32
Q

(T/F) Food inspection agency conduct food analysis

A

True

33
Q

When if food analysis conducted?

A

As a yearly program or in response to a food borne illness investigation

34
Q

What labs are used for food analysis?

A
  • MAPAQ
  • CFIA
  • LSPQ
35
Q

What are the 4 requirements to become a food inspector in Montreal?

A
  • College or university degree in a food related field
  • 2 years of experience
  • French, English
  • Driver’s licence
36
Q 
Who is responsible for inspecting major Canadian food establishments? (i.e. slaughterhouses)
A) MAPAQ
B) Health Canada
C) Montreal Food Inspection Agency
D) CFIA
A

D) CFIA

37
Q 
Who is responsible for inspecting importing/exporting of foods across Canadian borders?
A) MAPAQ
B) Health Canada
C) Montreal Food Inspection Agency
D) CFIA
A

D) CFIA

38
Q 
Who is responsible for administrating and applying food labels?
A) MAPAQ
B) Health Canada
C) Montreal Food Inspection Agency
D) CFIA
A

D) CFIA

39
Q 
Who is responsible for implementing policies, regulation and nutritive value for Canadian food products?
A) MAPAQ
B) Health Canada
C) Montreal Food Inspection Agency
D) CFIA
A

B) Health Canada

40
Q 
Who is responsible for inspecting animal production and transportation in Quebec?
A) MAPAQ
B) Health Canada
C) Montreal Food Inspection Agency
D) CFIA
A

A) MAPAQ

41
Q 
Who is responsible for transmitting laws and regulations to establishments in Montreal?
A) MAPAQ
B) Health Canada
C) Montreal Food Inspection Agency
D) CFIA
A

C) Montreal Food Inspection Agency

42
Q 
Who is responsible for transmitting laws and regulations to the Montreal Food Inspection Agency?
A) MAPAQ
B) Health Canada
C) Food and Drug Act
D) CFIA
A

A) MAPAQ

Food Service Management (14 decks)

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