Food Safety Blog

Canada’s Seafood in the Food Fraud Spotlight

September 10, 2018

A recent study of Canadian seafood by Oceana Canada found that over 40 percent of seafood tested was mislabeled. The seafood sampled was sourced from Canadian restaurants and food retailers in five Canadian cities. Restaurants proved to pose the largest concern where mislabelling accounted for more than half of the samples tested. One of the most troubling aspects of the study, all 10 of the samples labelled butterfish and 10 of the 15 samples labelled white tuna were found to be escolar. T ...

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EpiPen Supply Issues Continue to Plague Canadians

August 2, 2018

Over 2.5 million Canadians rely on EpiPens to stop anaphylaxis symptoms. An average of 3,500 Canadians experience anaphylaxis shock each year, and of those about twelve Canadians will die. Many of those Canadians go into anaphylactic shock due to severe food allergies. Pfizer Canada, the sole producer of EpiPens in Canada, has advised Canadians they are experiencing supply shortages of: 1) EpiPen 0.3 mg dose, and 2) EpiPen Jr 0.15 mg dose Pfizer anticipates resolving the 0.3 mg shortag ...

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Changes to Ontario Food Safety Laws Effective 1st July 2018

July 3, 2018

From 1st July 2018, changes to Ontario food safety regulations introduced by the Ministry of Health and Long Term Care (MOHLTC) came into effect. These changes come under the Ontario Food Premises Regulation 493/17 (formerly Reg. 562/90). In most cases, the new changes are simply incorporating items that were previously covered by municipality by-laws into the provincial laws. However, it's still important for food business managers to check municipality food safety by-laws to determine w ...

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Eating Outdoors – Staying Food Safe in Spring and Summer

May 25, 2018

With temperatures starting to rise across much of Canada, it's a great opportunity to dine outdoors with picnics, barbecues and patio dining all popular options. In this post we'll take a look at how you can stay food safe when dining outside of the home. Control Food Temperatures Food that you'd normally keep refrigerated can start to harbour dangerous levels of bacteria if left outside for too long. Here are some tips for ensuring these types of food are safe to eat: - Keep food cool. Use ...

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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 ensure food safety. 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 vehicl ...

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