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Food safety is the science of handling, preparing and storing food to reduce the risk of foodborne illnesses. Food contaminated with harmful bacteria, viruses, parasites or chemical substances can cause many illnesses. In Ontario, the five most commonly reported types of bacteria causing foodborne illness are campylobacter, listeria, salmonella, E. coli and Yersinia.
At a Glance
This resource provides guidance to PHIs in Ontario during national and provincial foodborne outbreak investigations when conducting site visits at food premises.
1.1 MB
Published 30 Jan 2024
Learn about fermented food, fermentation process, potentially associated risks and how to mitigate them. A guidance document produced by the national Fermented Foods Working Group for food safety staff.
Evidence Brief
Assesses the health risks and associated risk reduction from backyard chickens.
1.6 MB
Updated 21 Sep 2023
This paper explores potential health hazards of consuming foraged mushrooms and the regulatory framework pertaining to their sale in Ontario.
Evidence Brief
This evidence brief reviews regulatory practices as well as the current evidence available on food preparation practices or methods.
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FAQs
The 4Cs of food hygiene
cleaning. cooking. cross contamination. chilling.
What are three major issues regarding food safety? ›
Changes in the environment leading to food contamination. New and emerging bacteria, toxins, and antimicrobial resistance. Changes in consumer preferences and habits.
Why is food safety a bigger problem today than it was 60 or 70 years ago? ›
Here are some of the probable answers: One of the main reasons we are more aware of food safety issues and foodborne illness is the fact that science has advanced. As little as 50 years ago, we didn't have the technology necessary to detect some microbes that had existed for centuries.
How many questions are in the safety food exam in Ontario? ›
The final exam has 50 multiple choice questions and a 60-minute time limit. A minimum score of 70% is required to pass the exam.
Is the food safety test hard? ›
Yes, it is challenging. But don't worry, most people pass. The ServSafe Manager exam tests your knowledge of several categories of food safety in a commercial foodservice environment.
At what temperature should hot food be served above? ›
Hot food must be kept at 63°C or above, except for certain exceptions. When you display hot food, e.g. on a buffet, you should use suitable hot holding equipment to keep it above 63°C. If this is not possible, you can take food out of hot holding to display it for up to two hours, but you can only do this once.
Is it safe to eat food left out for 4 hours? ›
Myth: You shouldn't put hot foods in the refrigerator.
If you leave food out to cool and forget about it after 2 hours, throw it away. Bacteria can grow rapidly on food left out at room temperature for more than 2 hours.
What are the big six in food safety? ›
The Big 6 foodborne pathogens are microorganisms identified by the U.S. FDA to cause the most cases of foodborne illnesses cases each year. The Big 6 foodborne illness-causing pathogens include the following: Norovirus, Nontyphoidal Salmonella, Salmonella Typhi, toxin-producing E. coli, Shigella, and Hepatitis A.
What is the biggest threat to food safety? ›
Of all the microorganisms, bacteria are the greatest threat to food safety. Bacteria are single-celled, living organisms that can grow quickly at favorable temperatures. Some bacteria are useful. We use them to make foods like cheese, buttermilk, sauerkraut and pickles.
What does HACCP stand for? ›
Hazard Analysis and Critical Control Point.
The 2-hour/4-hour rule outlines the time potentially hazardous food can be safely held between 5°C and 60°C. The rule was developed based on scientific studies. between 2 and 4 hours, the food can still be used, but can't be put back in the fridge • 4 hours or longer, the food must be thrown out.
What is the 2 hour rule for food? ›
Remember the 2-Hour Rule: Discard any perishables left out at room temperature for more than 2 hours, unless you're keeping it hot or cold. If the buffet is held in a place where the temperature is above 90 °F, the safe holding time is reduced to 1 hour. Watch the clock with leftovers, too!
Can I eat food I left out overnight? ›
Eating food left out overnight is a food safety no-no. No exceptions. So, please make your personal pledge today to NEVER eat it. Even if you're in the habit of doing this and haven't gotten sick yet, it's better to be safe than to take the risk and become terribly ill or lose your life to foodborne illness.
What are the 5 basic food safety? ›
The core messages of the Five Keys to Safer Food are: (1) keep clean; (2) separate raw and cooked; (3) cook thoroughly; (4) keep food at safe temperatures; and (5) use safe water and raw materials.
What are the 5 most important food safety guidelines? ›
Five keys to safer food manual
- keep clean;
- separate raw and cooked;
- cook thoroughly;
- keep food at safe temperatures; and.
- use safe water and raw materials.
The three basic process safety questions
- Do you understand what can go wrong? Answering this question requires you to really understand your risks. ...
- Do you know what your systems are to prevent this from happening? ...
- Do you have information to assure they are working effectively?
These five simple keys to safe and healthy food are: keep clean, separate raw and cooked, cook thoroughly, keep food at safe temperatures, and use safe water and raw materials. "Following these five keys helps consumers know they are handling foods safely and preventing microbes from multiplying," said Dr.
