There have been a number of changes to regulations under the Health Protection and Promotion Act (HPPA) and the Ontario Public Health Standards (OPHS). Some of these changes came into effect on January 1, 2018, with the rest of the changes coming into effect on July 1, 2018.
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You’re more likely to get a foodborne illness when you’re eating shawarma, donairs, and gyros than many other meat products because of how the meat is cooked. Follow these steps when preparing shawarmas, donairs, and gyros.
L’hépatite A est une infection du foie causée par un virus. La maladie est généralement mineure chez les enfants, mais peut être plus grave chez les adultes.
L’amibiase est une infection intestinale causée par un parasite qui vit dans les matières fécales des personnes infectées.
Listeria is a bacteria that can cause a rare but serious illness called listeriosis. Those who are pregnant, the elderly, and those with a weakened immune system have a higher risk of becoming seriously ill.
Formerly Health Inspection
All Environmental Health and Health Inspection Services: 519-258-2146 ext. 1450, ext. 1474, ext. 3151 (Leamington)
Public Health Inspector Intake Line (for general inquiries or complaints): 519- 258-2146 ext. 4475
Safe Water Beach Hotline: 519-258-2146 ext. 426 (H2O)
To prevent foodborne illness, safe food handling starts at the grocery store. You want to make sure the food you buy is safe to eat before taking it home. Here are some shopping tips for you when you visit your local grocery store.
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. To thaw foods safely, use one of the following methods.
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.
Improper cooling of potentially hazardous food is known to be the leading cause of foodborne illness. Food that cools slowly will stay in the Danger Zone for too long. Learn how to cool your food properly.