Recalls and allergy alerts are issued by the Canadian Food Inspection Agency (CFIA), in consultation with Health Canada.
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IMPORTANT! For answers to specific questions you may have about operating a food premises or bar during Stage 2 of the Province’s re-opening plan, please visit the Workplace FAQ section of our website and the Checklist for Food Premises and Bars.
For more information related to re-opening, please visit the “General Recommendations for Businesses and Workplaces” web page.
If you have any questions, please contact a Public Health Inspector by calling 519-258-2146 ext. 4475.
Food can be a major cause of illness. Foodborne illness can come from food exposed to chemicals, contaminated by germs like bacteria and viruses, and from food sensitivities and allergies. People who have weaker immune systems (e.g., the elderly, infants, and people with immune systems already compromised by other illnesses) are at a higher risk. Even healthy people can get a foodborne illness that can be very serious, with effects that last a lifetime.
Food safety is very important. We can help you be sure that all of the food you eat is kept as safe as possible.
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.
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.
To prevent your customers from getting sick from a food-borne illness, follow the guidelines listed below to meet the food safety requirements to operate your business.
All fairs, festivals, special events, markets and vendors who sell food products are inspected by a Public Health Inspector (PHI). The PHI will inspect each food vendor according to relevant legislations such as the Ontario Regulation 493: Food Premises and the Health Protection and Promotion Act.
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.
You must cook hazardous foods to the recommended minimum internal temperature and hold for 15 seconds. Always use a clean and sanitized probe thermometer to check food temperatures.
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.
Picnic and barbecue season offers lots of outdoor fun with family and friends. Warm weather is also perfect for foodborne bacteria to grow quickly. It’s important to follow these safe food handling tips.