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.
OEH Seminar: Workers’ Compensation for Occupational Disease: Medicolegal Challenges
This presentation provides the basic building blocks for understanding rules and processes governing the recognition of occupational diseases in the context of workers’ compensation legislation in Canada.