Introduction

Food is considered a major source of exposure to pathogenic agents world wide, both chemical and biological.  Modern day food controls are responsible for saving millions of lives but safe food doesn’t just happen!  Public Health Inspectors provide comprehensive and effective food safety services directly to the consumer.

Ontario’s food safety program is delivered at the municipal level by Public Health Units.  In Grey - Bruce, activities include:  compliance inspections of food premises, hazard analysis critical control point (HACCP) audits, investigation of food poisonings, investigation of food complaints, response to food recalls; educational sessions and the distribution of information to the public.

Foodborne Illness

Reports from Health and Welfare Canada estimate that over two million cases of foodborne disease occur in Canada each year.  In the U.S., microbial pathogens in food cause an estimated 6.5 million to 33 million cases of human illnesses and up to 9,000 deaths annually.  Foodborne illnesses from six bacterial pathogens are estimated to account for 2.9 - 6.7 billion dollars in human illness costs each year.  These six pathogens are all found in hazardous foods and are:

• Salmonella
• Campylobacter jejuni
• Escherichia coli 0157:H7 (commonly called hamburger disease)
• Listeria monocytogenes
• Staphylococcus aureus
• Clostridium perfringens

Estimates vary widely of the prevalence of foodborne illness. One reason for the varying estimates is that many people afflicted with foodborne illness assume they have the "stomach flu" and do not visit a physician.  These cases therefore are under reported. For every case of foodborne illness it is estimated that 20 go unreported. More than 250 diseases have been identified that can be spread through food. See the table of Common Food-borne Illnesses for more information.

Food-handler Information

Food-handlers are the vital component in the interaction between the kitchen environment and the food which is being prepared.

Harmful microorganisms which cause illness can enter the kitchen environment via dust or dirty packaging; on raw meats and vegetables; via insects or rodents. It is the foodhandler who makes the difference. By following proper food handling practices, these microorganisms can be reduced to a minimum in food.

Foodhandlers should have a good working knowledge of the following:

• Recognizing hazardous foods and their proper storage temperatures
• Adequate cooking temperatures
• Preventing contamination  of food
• Cleaning and sanitizing procedures for utensils, surfaces and other kitchen equipment
• Proper handwashing

Tips for Safe Food Handling at Home

When shopping, buy your cold and frozen food last and get it home and into the refrigerator and freezer. Never leave hazardous food in a hot car. Be sure frozen foods are bought and kept frozen and that canned goods are free of dents, cracks or especially "bulging lids".

Store food in the refrigerator at 4° C (40° F) and in the freezer at -18° C (0° F). Use an outdoor thermometer or one designed for appliances to determine these temperatures. Put raw meat, poultry or fish in containers that ensure the juices from them do not drip onto other food. Raw juices contain dangerous bacteria.

Break the chain of contamination. Keep everything clean. Wash hands before preparing food and after contact with raw red meat, poultry, fish, raw eggs, unwashed vegetables and contaminated cutting board and utensils.  Always wash hands in warm soapy water, rubbing hands for 10 seconds, and rinsing.

Cook meat and poultry properly by determining internal temperatures with a meat thermometer. Ground meats are safe when brown or grey inside. Poultry is cooked when its juices run clear. Fish flakes with a fork.

Never taste food that looks or smell strange. If in doubt throw it out!

Food Safety Certification Course

Food Safety Courses are offered by the Grey Bruce Health Unit, either in a classroom setting or online.  These courses are designed to meet the requirements of the Ministry of Health and Long Term Care.  The course can help food handlers better understand the potential hazards of food and how to prevent food borne illnesses by preparing food safely.  See Food Safety Certification Courses for more information.

Food Safety Fact Sheets

The Grey Bruce Health Unit has created a number of Fact Sheets on food safety.  The Fact Sheets provide more information and suggestions on how to handle food safely.  The information is useful for commercial food premises or for use at home.  Click on one of the topic links below to learn more about the different aspects of food safety.

1. Specific Foods or Types of Food
2. Temperature Control, Cross – Contamination, Food-handlers and Hand-washing
3. Requirements for Public Markets
4. Legislative (legal) Requirements for Food Premises

Specific Examples of Food Borne Illness

There are many different kinds of harmful bacteria and viruses that can be transmitted in food.  A table comparing different bacterial food borne illnesses is available here and includes information on how to prevent these illnesses.  Click on the one of the links below to learn more about specific food borne illnesses.

1. Botulism (Clostridium botulinum)
2. Campylobacter jejuni
3. E. coli (hamburger disease)
4. Salmonella
5. Hepatitis A

Other Guidelines – Child Nutrition Programs

In May 2003, a draft policy for Child Nutrition Programs was created by the Southwest Region Health Units.  This policy addresses some of the issues surrounding Child Nutrition Programs or Breakfast Clubs.  These issues include:  the need for guidelines, the role of the local Health Units, general practices and specific requirements, and the risk ratings for different types of programs.  Please click here to see the Guidelines for Child Nutrition Program Coordinators and Volunteers.

Special Occasion Packages

Throughout the Grey Bruce region, there are many special or community events that occur that involve serving food to the public.  In some cases, these special events serve food to hundreds of people.  As we know, food that is improperly prepared can cause illness, and in some cases, serious complications or even death.

The Grey Bruce Health Unit is interested in knowing about these events.  Our role is to make sure that the public is protected from food borne illnesses.  We want to ensure that food is prepared safely and that the event goes ahead in a way that protects the people being served.  To achieve this goal, we ask that people planning events involving serving food to the public fill out an application.  This way, we can help you reduce the risk of food borne illness in the people you are serving.

Please click on the following links to download copies of the special occasion packages.

            Special Occasion Package – Organizers

            Special Occasion Package – Vendors

If you would like more  information on Food Safety, contact your nearest Health Unit office and speak to a Public Health Inspector.