West Nile Virus
West Nile virus (WNV) is a mosquito transmitted virus that can be transferred to humans from the bite of an infected mosquito. The first confirmed case in Canada was in 2002.
Food Handling
Shigellosis
Shigellosis is an infectious disease caused by a group of bacteria called Shigella. People who eat food or drink water contaminated with Shigella bacteria can become ill with shigellosis.
Refrigerate Right
When storing food in a refrigerator, it’s important to cover and place the food in a way that helps to keep it from getting cross-contaminated with drippings or juices from other foods.
Separate: Don’t Cross-Contaminate
Cross-contamination occurs when harmful microorganisms (germs) spread to food.
How to cool food properly
Improper cooling of potentially hazardous food is known to be the leading cause of foodborne illness. Food that cools slowly will stay in the Temperature Danger Zone for too long.
The Danger Zone
The Danger Zone is a temperature range between 4°C (40°F) and 60°C (140°F). When hazardous food is left in this temperature range, harmful bacteria grow and multiply fast. To prevent bacterial growth, keep hot food above 60°C (140°F) and cold food below 4°C (40°F).
Thawing Foods Safely
Do you thaw foods safely? Thawing of hazardous food at room temperature could lead to foodborne illness. One way to prevent foodborne illness is to control the temperature of food and to keep food out of the temperature danger zone.
How to use a probe thermometer
To make sure the proper food temperatures are reached and maintained, you should use a probe thermometer. A probe thermometer is a thermometer that has a pointy metal stem that can be inserted into food.
Manual Dishwashing
If you're operating a food premise you can properly wash your dishes in a three compartment sink by following these steps:
Shigellosis
Shigellosis is an infectious disease caused by a group of bacteria called Shigella. People who eat food or drink water contaminated with Shigella bacteria can become ill with shigellosis.