General Food Safety

• 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 – IAEA/FAO: Reducing infectious diseases in livestock
• Are Fiddleheads Safe to Eat?
• Fruit and Vegetable Safety
• Honey and Infant Botulism
• Leafy Greens – E. coli Link
• 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 (PDF)
• 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
• Fish and Shellfish
  • BCCDC – Fish Allergens, Parasites and Other Hazards
• Sushi and Sashimi
  • BCCDC – Sushi Handout (PDF)
• Canned Anchovies – Refrigerate before and after opening
  • CFIA – Labelling/Storage Requirements for Seafood

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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 Sanitation Plan – Island Health (PDF)

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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
  • BCCDC – Hepatitis A – overview
  • Canadian Liver Foundation – Hep A Brochure (PDF)
• 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 (PDF)
• Staphylococcus aureus
  • CDC – Staphylococcus Foodborne Illness

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Regulations, Codes & Guidelines

• B.C. Public Health Act
• B.C. Food Premises Regulation
• B.C. Meat Inspection Regulation
• Food Safety – Temporary Food Markets (PDF)
• Food Safety Guidelines for Food Banks (PDF)
• Guidelines for Restaurant Sous Vide Cooking Safety in B.C. (PDF)
• Safe Food for Canadians Act
• Writing Food Safety Plans – Island Health (PDF)

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