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Food Safety

Food Safety

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.

Featured

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
Updated 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.

External Webpage

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.

1.5 MB
Updated 6 Dec 2019

Evidence Brief

This evidence brief reviews regulatory practices as well as the current evidence available on food preparation practices or methods.
1.3 MB
Updated 7 Aug 2018

 

Event

PHO Rounds: Enhancing Collective Efficacy: Practical Considerations for Public Health Agencies

This practice-oriented presentation defines the concept of collective efficacy, characterizes its relevance to public health organizations, and provides evidence-informed strategies for enhancing collective efficacy in public health institutions.

See the Event Details

Related Information

External Resources

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Contact the Department

Environmental and Occupational Health

eoh@oahpp.ca

Updated 30 Jan 2024
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