Ontario Public Health Standards

Food Safety

Goal

  • To prevent or reduce the burden of food-borne illness.

Societal Outcomes

  • There is reduced incidence of food-borne illness.
  • There is reduced exposure to food that is unfit for human consumption.
  • Private and public food providers handle and manage food in a safe and sanitary manner.
  • Food prepared in private homes is handled and managed in a safe and sanitary manner.
  • Policies developed by community partners integrate safe food-handling practices.

Board of Health Outcomes

  • The board of health achieves timely and effective detection and identification of:
    • Food-borne illnesses;
    • Their associated risk factors and emerging trends; and
    • Unsafe food in food premises.
  • The board of health mitigates food-borne illness risks
  • The board of health is aware of and uses epidemiology to influence the development of healthy public policy and its programs and services to reduce the burden of food-borne illness of public health importance.
  • Food handlers in food premises handle and manage food in a safe and sanitary manner.
  • Community partners are aware of safe food-handling practices and food safety issues.
  • The public is aware of safe food-handling practices and food safety issues.

Assessment and Surveillance

Requirements

  1. The board of health shall conduct surveillance of:
    • Suspected and confirmed food-borne illnesses; and
    • Food premises

    in accordance with the Food Safety Protocol, 2008 (or as current) [PDF] and the Population Health Assessment and Surveillance Protocol, 2008 (or as current). [PDF]

  2. The board of health shall conduct epidemiological analysis of surveillance data, including monitoring of trends over time, emerging trends, and priority populations, in accordance with the Population Health Assessment and Surveillance Protocol, 2008 (or as current). [PDF]
  3. The board of health shall report Food Safety Program data elements in accordance with the Food Safety Protocol, 2008 (or as current). [PDF]

Health Promotion and Policy Development

Requirements

  1. The board of health shall ensure food handlers in food premises have access to training in safe food-handling practices and principles in accordance with the Food Safety Protocol, 2008 (or as current). [PDF]
  2. The board of health shall increase public awareness of food-borne illnesses and safe food-handling practices and principles in accordance with the Food Safety Protocol, 2008 (or as current) [PDF] by:
    1. Adapting and/or supplementing national and provincial food safety communications strategies; and/or
    2. Developing and implementing regional/local communications strategies.

Disease Prevention/Health Protection

Requirements

  1. The board of health shall ensure that the medical officer of health or designate is available on a 24/7 basis to receive reports of and respond to:
    • Suspected and confirmed food-borne illnesses or outbreaks;
    • Unsafe food handling practices, food recalls, adulteration, and consumer complaints; and
    • Food-related issues arising from floods, fires, power outages, or other situations that may affect food safety

    in accordance with the Health Protection and Promotion Act; the Food Safety Protocol, 2008 (or as current); [PDF] the Infectious Diseases Protocol, 2008 (or as current); and the Public Health Emergency Preparedness Protocol, 2008 (or as current). [PDF]

  2. The board of health shall inspect food premises and provide all the components of the Food Safety Program within food premises as defined by the Health Protection and Promotion Act and in accordance with the Food Premises Regulation (O. Reg. 562); the Food Safety Protocol, 2008 (or as current); [PDF] and all other applicable Acts.

Resources

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