Food Safety After a Fire
This page provides information for Owners/Operators of Food Premises for food safety after a fire.
Food Safety
Main Page Content
Food Safety at Home Booklet
This guide explains safe food handling practices that you can do at home to reduce your risk of food-borne illness.
Food Handler's Storage Guide
General guidelines for the shelf life of common foods. Read the label and check “best before” dates if applicable. Most foods are safe to eat if stored longer, but flavour and nutritional value will deteriorate. Discard if there is evidence of spoilage.
Food Safety for Businesses Resource
Food Safety at Home
Food safety is very important. We can help you learn how to make the food you eat as safe as possible.
Guidelines for Opening and Renovating a Food Premises
View guidelines and requirements for opening or renovating a food premises in Windsor-Essex
Food Safety for Businesses
Our Health Unit works to promote, protect, and improve the health and well-being of all in our community, including all businesses who prepare and serve food.
Critical Temperatures Poster
Graphic indicating critical food temperatures for safe food handling.
Critical Temperatures
The leading cause of food-borne illness is time and temperature abuse. Temperature abuse of food occurs when food is left at temperatures that are above 4°C (40°F) and below 60°C (140°F). This temperature range is commonly called The Danger Zone. Below are the temperatures you should know.
Sushi Safety at Home or in a Restaurant
Eating sushi and sashimi is risky, especially if precautions aren’t taken, because you’re consuming raw foods. Raw seafood may contain different parasites, viruses, and bacteria which make it very important to take steps to prevent foodborne illness. These precautions are to be used in a restaurant AND when attempting to prepare sushi at home.