Farmers’ markets are a very important part of local life in communities all across Ontario. Few things are better at bringing people together than food – especially the wide range of high quality food produced by farmers and farm businesses in this province. But food can also be a way of sharing things that are not wanted – things like bacteria (germs) that can make people sick. Sickness caused by bacteria in food is called foodborne illness or, more commonly, “food poisoning.”

This guide provides information about how to handle food safely, including special food safety tips for farmers’ market managers, leaders and vendors. It describes the best ways to prepare, handle, transport and store food.

Most foodborne illness is caused by bacteria. But it can also be caused by :

• viruses
• parasites
• toxins (or poisons) produced by some bacteria
• chemicals that may get into food

Although not traditionally considered a foodborne illness, allergens (like peanuts) in certain foods may also cause mild to severe reactions in some people.

You cannot see, smell or taste bacteria or other germs that can cause foodborne illness. They can multiply to millions in a few short hours at the right temperature. 

Symptoms of foodborne illness can include :

• nausea
• vomiting
• diarrhea
• fever
• stomach cramps

It is not always easy to tell if your symptoms have been caused by food. You can start feeling sick anywhere from hours to weeks after the food has been eaten. Most often, people get sick within a couple of days after eating food that has become contaminated.

Foodborne illnesses are often mild, but sometimes there can be long-term complications and even death.

People most likely to become very sick are:

• seniors
• young children
• pregnant women
• people who are already unwell

If you think you have a foodborne illness, visit your doctor and notify your local public health unit right away.

All foods can cause foodborne illness if they are not properly handled. However, bacteria can grow better in some foods than others.

Foods that can support the growth of bacteria or other germs are called “potentially hazardous” (or high risk) foods. Be sure to cook these foods to a high enough temperature and for a long enough time. Then keep these foods hot enough until serving them, or store them in the refrigerator or freezer, so that they are out of the danger zone. The danger zone, where bacteria grow rapidly, is between 4°C (40°F) and 60°C (140°F).

Examples of high risk foods include :

• dairy products (e.g. milk, cream, cheese, yogurt, and products containing them such as cream pies and quiches)
• eggs
• meat or meat products
• poultry
• fish and seafood

In contrast, “non-potentially hazardous” (or lower risk) foods generally do not need to be refrigerated (until opened) and tend to be high in sugar, salt or acid and/or low in water content. Many examples of lower risk foods are sold in farmers’ markets. They include fresh fruits and vegetables, bread and most baked goods, candies, pickles, honey, jam and preserves, syrups and vinegars.

Lower risk foods such as fresh fruits and vegetables can still become contaminated through food handling or production processes. Be sure to follow safe food handling practices and wash fresh fruits and vegetables thoroughly under running water before eating or preparing them.

Reduce the risk of foodborne illness by following these four steps :

1. Clean
2. Separate
3. Cook
4. Chill

For information on labelling, processing, packaging or display signs, as well as relevant legislation, please refer to the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) and Canadian Food Inspection Agency (CFIA) websites.

• Canadian Food Inspection Agency
• Canadian Partnership for Consumer Food Safety Education
• Centers for Disease Control and Prevention
• Environmental Health Foundation of Canada
• Farmers’ Markets Ontario
• Foodland Ontario
• Ontario Branch of the Canadian Institute of Public Health Inspectors
• Ontario Ministry of Agriculture, Food and Rural Affairs
• Ontario Ministry of Health and Long-Term Care

© Queen's Printer for Ontario, 2006  |  Privacy Policy  |  Disclaimers  |   Last Modified :