• Bottled Water – Gov’t of Canada – FAQs
• Mechanically Tenderized Beef – CFIA
• Cutting Boards – Wood vs Plastic
• About Food – Cutting Boards and Food Safety
• Food Safety Tips for Melons
• Egg Safety – Gov’t Of Canada
• Food Allergies
• Food Irradiation – CFIA
• Food Irradiation IEA/FAO- Reducing infectious diseases in livestock
• Are Fiddleheads Safe to Eat?
• Fruit and Vegetable Safety
• Honey and Infant Botulism
• Leafy Greens Ecoli Link to Leafy Greens
• Power Outages – Food Safety in Emergencies – CFIA
  Sulphites- CFIA
• Health Risk of Raw Sprouts (Alfalfa) – Health Canada
• Unpasteurized Fruit Juices
• Unpasteurized Fruit Juices and Ciders: HealthLink BC
• Unpasteurized (Raw) Milk – An Unnecessary Risk
• Unpasteurized Milk is NOT Safe to Drink- BCCDC
• Raw Milk Facts website 

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Holiday, Picnic & BBQ Safety

• Food Safety for the Holidays
  • Healthy Canadians – Holiday Food Safety
• Talking Turkey (fact sheets, defrost/cooking times)
  • Health Canada – Poultry Facts
• My Cooked Turkey is still Pink…Is it safe to eat?
  • US Dept of Agriculture – Pink Turkey Meat
• Leftovers
  • Healthy Canadians – Food Safety Tips for Leftovers
• Bagged & Boxed Lunches
  • Healthy Canadians – Safe School Lunches
• Safety Tips for Barbecuing
  • Healthy Canadians – Safety Tips for Barbecuing
• Keep Food Safe when Picnicking, Hiking, and Camping
  • Gov’t of Canada – Food Safety: Picnicking, Hiking, and Camping

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  Fish & Shellfish

  

• Seafood Safety Tips
  • BCCDC – Safety Quality Tips for the Consumer
• Mercury – Is The Fish I Eat Safe?
  • Health Canada – Mercury in Fish
• Home Canning Fish – Is it Safe?
  • Government of Canada – Home canning and bottling of Seafood
• BCCDC – Fish and Shellfish
  • BCCDC – Fish Allergens, Parasites and other Hazards
• Sushi and Sashimi
  • BCCDC – Sushi Handout (.pdf file)
• • CFIA – Labelling/Storage requirements for Seafood
    Canned Anchovies – Refrigerate before and after opening

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   Hygiene & Cleaning

• Pets and Petting zoos
  • CFIA – Pets and Petting Zoos – Safety Tips
• Handwashing
  • FDA Fact Sheet – Hand Washing
• Basic Cleaning & Sanitizing
  • • University of Florida – Food Equipment Cleaning and Sanitizing
    • Writing A Santitation Plan – Island Health

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  Foodborne Illness

• Common Causes of Foodborne Illness
  • Canadian Food Inspection Agency – Common Causes of Food Poisoning
• Bacillus Cereus
  • US FDA – Bad Bug Book
• Cryptosporidium
  • BCCDC – Cryptosporidium
• E.coli – “Hamburger Disease”
  • BCCDC – E.coli aka Hamburger Disease – overview
  • USDA – Ground Beef Fact Sheet – Is it done? (colour vs temperature)
• Giardia (Beaver Fever)
  • BCCDC – Giardiasis – overview
• Hepatitis A
• Listeria
  • BCCDC – Listeriosis
  • BCCDC – Listeria Project
• Paralytic Shellfish Poisoning (PSP)
  • CFIA – Paralytic Shellfish Poisoning
• Scombroid Poisoning from Fish
  • BCCDC – Fish Safety Notes – Scombroid Fish Poisoning
• Staphylococcus aureus
  • CDC – Staphylococcus Foodborne Ilness
    

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   Regulations, Codes & Guidelines

   

• BC – Public Health Act
• B.C. Food Premises Regulation
• B.C. Meat Inspection Regulation
• Food Safety – Temporary Food Markets
• Food Safety Guidelines for Food Banks
• Guidelines for restaurant sous vide cooking safety in BC
• Safe Food For Canadians Act
• Writing Food Safety Plans (Island Health)
• BCCDC – Hepatitis A – overview
• Canadian Liver Foundation Hep A_Brochure

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