MOHLTC - Handle Food Safely

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4 Steps to
Handling Food Safely
  1.  Clean
  2.  Separate
  3.  Cook
  4.  Chill

Food Transportation
and Storage

Food Safety Publications

Information for
Farmers’ Markets
  1.  Clean
  2.  Separate
  3.  Cook
  4.  Chill

Public Health Units

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Handle Food Safely
Clean, Separate, Cook, Chill

Thousands of people in Ontario suffer from foodborne illness (also called food poisoning) each year.

Most foodborne illness is caused by bacteria. But it can also be caused by viruses, parasites, toxins (or poisons) produced by some bacteria, or chemicals that may get into your food. Although not traditionally considered a foodborne illness, allergens in certain foods (like peanuts) 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.

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.

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

For more information

Call the ministry INFOline at 1-866-532-3161
(Toll-free in Ontario only)
TTY 1-800-387-5559
Hours of operation : 8:30am - 5:00pm

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