By taking the proper steps, we can ensure that the food we are preparing is safe. There are four basic steps for handling food safely: Clean, Separate, Cook, and Chill. Food safety is important to everyone; however, vulnerable populations such as seniors, pregnant women and people with weakened immune systems are at an increased risk for food poisoning.
In addition to these four basic steps, food premises that serve food to the public, such as restaurants and grocery stores, must comply with the requirements of O. Reg. 493/17: FOOD PREMISES. To ensure compliance with the regulation, the Porcupine Health Unit regularly inspects food premises and provides education on safe food handling practices.
Critical infractions, charges, and closures are posted on the Porcupine EatWise webpage
The Certified Food Handler Course is provided by the Porcupine Health Unit Inspection staff to provide food safety education based on the Ontario Food Premise Regulations to food premise operators.
Handwashing presentations are also available for facilities and can be scheduled by contacting the Duty Inspector at 705-267-1181 or toll free at 1-800-461-1818. The inspection department can also be contacted by email at email@example.com.
Everyone who handles food must take care to ensure food is handled and prepared safely. Food safety is everyone's responsibility. The most effective method for preventing food-borne illnesses is food handler education.
There are different kinds of date markings, depending on the product. The most common terms are "best-before" dates, "packaged on" dates, and expiration dates. Knowing what these terms mean will help you understand the labels, which in turn will help you make informed choices about the food you buy.
The Canadian Food Inspection Agency (CFIA) issues public advisories for all food products where consumption of the food could cause serious health consequences.
Some people like to store vegetables and herbs in oil to extend their shelf life or to flavour the oil. Some common foods used for this are garlic, onions, sun-dried tomatoes, hot peppers, mushrooms and various herbs.
We would like to remind hunters of the importance of handling and cooking wild meat properly to prevent foodborne illness, such as Trichinosis which can be found in many different species of animals.
A food safety newsletter for food service workers
Food served or sold at community festivals, fundraising events and farmers' markets are an important part of local life in communities across Ontario. Before planning special events, like fundraisers, or farmers' markets, take the time to do some careful food safety planning.
Porcupine EatWise provides the public with information regarding critical infractions that a Public Health Inspector identifies during an inspection of a food premise in the Porcupine Health Unit district. This site will also provide information on charges regarding both critical and non-critical infractions and closures.