Food Safety Facts and Tips
Holiday, Picnic & BBQ Safety
- Food Safety for the Holidays
- Talking Turkey (fact sheets, defrost/cooking times)
- My Cooked Turkey is still Pink…Is it safe to eat?
- Leftovers
- Bagged & Boxed Lunches
- Safety Tips for Barbecuing
- Keep Food Safe when Picnicking, Hiking, and Camping
Fish & Shellfish
- Seafood Safety Tips
- Mercury – Is The Fish I Eat Safe?
- Home Canning Fish – Is it Safe?
- BCCDC – Fish and Shellfish
- Sushi and Sashimi
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- CFIA – Labelling/Storage requirements for Seafood
Canned Anchovies – Refrigerate before and after opening
Hygiene & Cleaning
- CFIA – Labelling/Storage requirements for Seafood
- Pets and Petting zoos
- Handwashing
- Basic Cleaning & Sanitizing
Foodborne Illness
- Common Causes of Foodborne Illness
- Bacillus Cereus
- Cryptosporidium
- E.coli – “Hamburger Disease”
- Giardia (Beaver Fever)
- Hepatitis A
- Listeria
- Paralytic Shellfish Poisoning (PSP)
- Scombroid Poisoning from Fish
- Staphylococcus aureus
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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