Food Safety

Cross-contamination occurs when harmful microorganisms (germs) spread to food.

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.

Food safety is very important. We can help you learn how to make the food you eat as safe as possible.

View guidelines and requirements for opening or renovating a food premises in Windsor-Essex

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.

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.

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 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).