Follow these guidelines to meet the requirements to operate. Failure to meet the requirements may lead to a delay or inability to offer food for sale to the public.
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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.
Requirements for Fairs, Festivals, Special Events, and Markets.
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.
Recalls and allergy alerts are issued by the Canadian Food Inspection Agency (CFIA), in consultation with Health Canada.
The Food Handler Certification Course is designed to help you improve your skills in preparing safe foods. The course will also help you to understand the Ontario Ministry of Health Food Safety Standards.
Safe food handling is always important, especially in an emergency. You must make sure that you handle your food safely during these times. Always remember: When in doubt, throw it out!
Plan Ahead for Emergencies
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.
To make sure the proper food temperatures are reached and maintained, you should use a probe thermometer.