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Glossary: F
Fine particulate matter
Particulate matter in the air is a “mixture of microscopic solid particles and liquid droplets suspended in air”.1 It may contain a variety of substances, including harmful aerosols, dust, smoke, and fumes. Particles of this nature that are smaller than 2.5 µg in diameter are classified as fine particulate matter (PM2.5) and are a concern for human health because they can penetrate deep into the respiratory system and damage lung tissue.
1. Ontario Ministry of the Environment, Conservation and Parks. Air quality in Ontario 2017 report [Internet]. Toronto (ON): Queen’s Printer for Ontario; 2017. Fine particulate matter; [updated 2019 Jun 19; cited 2019 Oct 29]; [about 4 screens]. Available from: https://www.ontario.ca/document/air-quality-ontario-2017-report/fine-particulate-matter
Folic acid fortification
The addition of folic acid to food. In Canada, folic acid must be added to enriched pasta, white flour, infant formula, whole egg substitutes, and simulated meat products.
References:
Canadian Food Inspection Agency. Foods to Which Vitamins, Mineral Nutrients and Amino Acids May or Must Be Added [D.03.002, Fdr] [Internet]. 2018 [cited 2018 Nov 12]. Available from: http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/nutrient-content/reference-information/eng/1389908857542/1389908896254?chap=1
Folic acid use prior to and during pregnancy
The percentage of women who gave birth (live or still) who reported taking folic acid supplements prior to and during pregnancy. Excludes women who did report any use during pregnancy (i.e., use only reported prior to pregnancy).
Folic acid use prior to pregnancy
The percentage of women who gave birth (live or still) who reported taking folic acid prior to pregnancy. Includes women who reported any folic acid use prior to pregnancy (including those who continued use during pregnancy).
Food Handler Certification Program
A program designed to teach food handlers the general principles of safe food handling such as risk factors associated with food borne illness and to teach the skills necessary to handle food and prevent illness from occurring. The course is based on the principles of sanitary food service and hazard analysis critical control point (HACCP) procedures.
Food Safety Management Plan
A food safety management plan is a documentation process to “identify and assess hazards and risk associated with a food operation and defining the means of their control”.1 Although not a legislated requirement for food premises, it is considered an operational best practice.
1. Ontario Ministry of Health and Long-Term Care. Operational approaches for food safety guideline, 2019 [Internet]. Toronto (ON): Queen’s Printer of Ontario; 2019 Feb [cited 2019 Oct 30]. 20 p. Available from http://www.health.gov.on.ca/en/pro/programs/publichealth/oph_standards/d...
Food Security
Food security exists when all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life. http://www.fao.org/docrep/003/w3613e/w3613e00.htm The CCHS survey questions asked whether household members were able to afford the food they needed in the previous 12 months. Households were classified as food insecure if there was an indication of compromise in quality and/or quantity of food consumed or reduced food intake and disrupted eating patterns due to lack of money.
Former Smoking
Does not smoke at current time but has smoked 100 or more cigarettes in lifetime.