Food Safety Fact Sheets

Boil Water Advisories for Food Premises

Cleaning and Sanitizing

• Dishwashing for Food Premises
• Disinfecting Solution: Chlorine (bleach)

Food Safety and Power Failure

Low Acid Foods Step-by-Step Fact Sheet

High Acid Foods Step-by-Step Fact Sheet

Thermometer Calibration Fact Sheet

How to Handle Surplus Food Safely

• Hand Washing
• Hand-Washing 6-Steps
• Hand Washing Video
• Important Rules for Food Handlers

• Barbeque Food Safety
• Unpasterized Milk
  • Facts about Raw Milk
  • Risks Associated with Unpasteurized Milk: Questions and Answers
  • CDC Non Pasteurized Disease Outbreaks Study 2012
  • CMOH Position Paper
  • Letter to Editor Nov 2006
  • MOHLTC letter of support
  • PHO Technical Report
  • Unpasteurized Milk Exposures in Ontario Jan 1 2005 to May 31 2012
• Sushi and Sashimi
• Kombucha

• Thermometer Calibration
• What is HACCP

Temperature Logs

• Cold Holding Temperature Log
• Freezer Temperature Log
• Fridge Freezer Temperature Log
• High Temperature Dishwasher Log
• Hot Holding Temperature Log
• Low Temperature Dishwasher Log