Food Safety Blog

The 5 Second Rule: Fact or Fiction?

May 2, 2018

The infamous '5-second rule' has no doubt rescued many ingredients that have accidentally rolled off the kitchen workbench. But the question remains - is it actually true? For those who haven't heard of the rule, it basically states that a piece of food that falls onto the floor is safe to eat if it's picked up within 5 seconds. According to experts, just because it is a well-known ‘rule’, does not make it true. “There's no such things as a 5-second rule',” said Rachelle Williams, ...

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How to Practice Egg-cellent Food Safety

April 1, 2018

The Easter holidays provide us with a good opportunity to recap on how to work with eggs safely. Eggs are a great food in terms of nutrition and are often used in many dishes in a commercial kitchen, but they can contain high levels of bacteria, especially Salmonella. Foods that contain raw eggs have been identified as particularly dangerous - for example, mayonnaise, raw egg dressings, raw egg desserts (e.g. mousse, custards) and raw egg sauces (e.g. hollandaise). In this blog post, we'll ...

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Canada’s Frozen Chicken Problem

March 23, 2018

Multiple provinces of Canada are experiencing a Salmonella outbreak linked to frozen raw breaded chicken products - the fourth such outbreak in the last 2 years. In this latest outbreak, 30 cases of Salmonella Enteritidis (the strain of Salmonella associated with poultry) have been reported across four provinces - Ontario (17), Quebec (7), New Brunswick (4) and Alberta (2). Of the 30 people who have fallen ill, four have been hospitalized. Initial investigations show that frozen raw breaded c ...

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Why Every Household Needs a Food Thermometer

February 23, 2018

Food safety goes beyond just washing your hands when you work in the kitchen. In fact, there is one piece of equipment that should be considered an absolute must in Canadian homes - not just in commercial kitchens. This piece of equipment is a food thermometer. However, less than a quarter of Canadian residents own one. Many cases of food poisoning come from meats that are undercooked. Meats carry bacteria in them. If they are not cooked to the proper temperature, then the bacteria that live ...

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High Risk Customer Groups & The Dangers of Food Poisoning

January 22, 2018

Food poisoning and infection from Salmonella, e.Coli, and other common harmful pathogens can happen to anyone at any time. However, for certain high risk groups the consequences of poor food safety can be fatal. High Risk Groups People who are at higher risk for developing significant food-borne illnesses are generally those who have compromised immune systems. These include the elderly, children under 5 years of age, sick people, pregnant women and unborn children. The elderly are a par ...

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Checklist for Receiving Food Deliveries

December 3, 2017

Care must be taken when receiving food orders as pests or pathogens may be introduced to the workplace. You need to check deliveries carefully. To do this, ensure that the area where you receive food is clean, well lit, dry and free from pests. When you receive deliveries, perform the following checks. Driver & Vehicle Checks - Check that both the vehicle and driver look clean and hygienic - Check for signs of pests, both on the incoming food and within the vehicle - Check that food and non ...

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Top 10 Rules for Waste Disposal

November 13, 2017

Waste attracts pests and can cause cross-contamination of food that is being served to customers. Food businesses must have the proper equipment in place to manage both liquid and solid waste, and have strict procedures for waste management, including regular garbage collection. Let’s take a look at the top ten rules you need to follow for effective waste disposal. Rule 1. Remove food scraps from the kitchen daily - or more frequently if required. Rule 2. Arrange regular garbage collectio ...

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Dealing With Food-Borne Illness Complaints

October 12, 2017

Every complaint that you receive about food-borne illness must be taken seriously. If the food prepared by your business has caused someone to become sick, acting immediately can prevent the same thing happening to others. Food-borne illness complaints can have a serious impact on a food business. Even if the business isn't shut down by the authorities, the damage to reputation can be hard to overcome. Some complaints that you receive may not be legitimate. Many people don't realize that food- ...

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Understanding Chemical Contamination of Food

September 7, 2017

Chemical contamination occurs when food is contaminated by chemicals. Some of the most common causes of chemical contamination are cleaning products, or pesticides and herbicides from unwashed fruit and vegetables. There are 5 main types of chemical contaminants: Industrial chemicals Agricultural chemicals Toxic metals Preservatives Naturally occurring toxins 1. Industrial chemicals Industrial chemicals and cleaning products include detergents, sanitizers and other chemical products ...

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Understanding the Difference Between Cleaning, Sanitizing & Sterilizing

August 13, 2017

Definitions of Cleaning, Sanitizing and Sterilizing Cleaning Cleaning is designed to remove all visible dirt, soil, chemical residues and allergens from equipment, utensils and work surfaces. Sanitizing Sanitizing is designed to reduce the number of microorganisms to a safe level. Sanitizing is performed after cleaning. Unclean surfaces will reduce the effectiveness of sanitizing. All surfaces that come into contact with food must be cleaned and sanitized regularly. Sterilizing Sanitizing should ...

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