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Food


Supporting safe and healthy food systems through food safety, hygiene, and healthy eating resources.

Project

Marine Shellfish Poisoning

Marine shellfish poisoning refers to illnesses in humans caused by consumption of marine bivalve shellfish (e.g., clams, mussels, oysters, scallops, cockles) that contain biotoxins (e.g., domoic acid, okadaic acid, saxitoxin). Shellfish feed by filtering microscopic marine plants, called phytoplankton, from the water. Some species of phytoplankton naturally produce toxins. These toxins can cause...

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Food Resources

Topics: Food 

Public health is affected by the food choices people make, the quality and quantity of food available, and the ways food is produced. The modernization of food systems has resulted in complex environments in which food is produced, processed, distributed, and ultimately disposed. Land use planning and retail environments shape how and where people grow, buy, prepare, and eat food. Contaminated...

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Document

Food Issues: Notes from the Field

Topics: Food General, Canada 

Food Issues: Notes from the Field is a collection of food safety assessments the British Columbia Centre for Disease Control (BCCDC) has provided in response to inquiries made by Environmental Health Officers. Example assessments include safety concerns associated with kombucha tea, raw carob powder in raw foods, and unwashed bakery couche (linens). These opinions, created by food safety...

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Risk Factors and Surveillance Systems for Foodborne Illness Outbreaks in Canada (University of Guelph Master of Public Health Program)

Topics: Food General, Canada 

Risk factors for foodborne illness in Canada span along the “farm-to-fork continuum.” Human risk factors include personal hygiene, cross-contamination, temperature control and unsafe food sources. Surveillance and food safety systems at the regional (or local), provincial/territorial, and federal levels are designed to functioncollaboratively. The efficiency of surveillance systems to produce...

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Review of Food Safety Interventions and Evaluation in Food Service Establishments

Topics: Food General, Canada 

The public health and economic implications for foodborne illness in industrialized nations can be costly. Food service establishments (FSEs) are major settings for foodborne pathogen exposure in developed countries due to high consumption of food prepared outside homes. To reduce foodborne illness risks, many health authorities implement food safety interventions in FSEs in order to modify food...

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Perceived and Potential Human Health Risks Associated with Consumption of Genetically Modified Animals (University of Guelph Master of Public Health Program)

Topics: Food General, Canada 

Numerous varieties of genetically modified (GM) crops have been approved in Canada, and processed foods containing GM ingredients can be found on grocery store shelves. In contrast, there are currently no GM animals or products derived from GM animals approved for human consumption in Canada. According to the principle of substantial equivalence, which is used to evaluate the safety of GM foods...

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Paralytic Shellfish Poisoning

Trigger for Investigation On June 18, 2010 a commercial harvester advised an inspection specialist at CFIA of four cases of suspect PSP-related illness that occurred June 17, 2010. CFIA began an investigation and trace-back and advised relevant public health authorities of illnesses to ensure follow-up of cases. You are the epidemiologist working at the local health authority where the cases...

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Ready-to-Eat Meat Online Course: Assessing the Food Safety Risks

Topics: Food General, Canada 

Introduction Developed specifically for public health inspectors (PHIs), this online, self-directed course focuses on micro-, small-, and medium-sized ready-to-eat (RTE) meat production operations. In general, smaller RTE meat production facilities are not federally registered with the Canadian Food Inspection Agency but are inspected by PHIs from a provincial agency or local health department....

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Food Environments: An Introduction for Public Health Practice

Topics: Food General, Canada 

This document was written for environmental public health practitioners (environmental health officers and public health inspectors), as well as other public health professionals whose work relates to healthy environments (e.g., medical health officers, public health dietitians, health promotion professionals). It introduces the concept of food environments, highlights some key evidence for the...

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Nanotechnology: A Review of Exposure, Health Risks and Recent Regulatory Developments

Nanotechnology is the creation of materials, devices, and systems by controlling matter at the nanometer scale (1-100 billionths of a meter). Potential exposures to engineered nanoparticles (ENPs) through contact with consumer products or air, water, and food sources are an emerging potential threat to human health. ENPs have unique properties and characteristics in addition to size, such as a...

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Disinfectants and Sanitizers for Use on Food Contact Surfaces - revised

Health Canada has approved the sale of disinfectants for food premises which contain chlorine compounds (e.g., bleach), peroxide and peroxyacid mixtures, carboxylic acids, quaternary ammonium compounds, acid anionic, and iodine compounds for use on food-contact surfaces. Disinfectants for use in food premises must have a drug identification number (DIN) and meet criteria, including those...

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Comparison of the prevalence of bacterial enteropathogens, potentially zoonotic bacteria and bacterial resistance to antimicrobials in organic and conventional poultry, swine and beef production

The prevalences of zoonotic and potentially zoonotic bacteria or bacteria resistant to antimicrobials in organic and conventional poultry, swine and beef production were compared using systematic review and meta-analysis methodology. Thirty-eight articles were included in the review. The prevalence of Campylobacter was higher in organic broiler chickens at slaughter, but no difference in...

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Impact of Home Preparation and Cooking Methods on Levels of Dioxin and Dioxin-Like Compounds in Foods

Human exposure to dioxins and dioxin-like compounds (DLCs) is primarily from ingestion of fish, meat, and dairy products. Based on studies where populations were exposed to much higher levels of DLCs than the general population would encounter, some DLCs have been classified as carcinogens/ probable carcinogens.  However, uncertainty remains about the possible adverse health effects from low-...

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Safe Preparation and Storage of Aboriginal Traditional/Country Foods

Aboriginal populations in Canada (First Nations, Métis, and Inuit) have a diverse culture and live in a wide range of habitats. Traditionally, they obtained foods by harvesting, hunting, and fishing; referred to as traditional/country foods. Policy-makers and health professionals have recognized the importance and the benefit of traditional foods and efforts are made to encourage intake. Until...

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Does Eating Organic Food Reduce Pesticide Exposures and Health Risks?

Diet is an important source of pesticide exposure, particularly for children, but data are lacking on the amount of pesticides consumed in the diet relative to exposures from other sources. Available data suggest that organically-grown food contains fewer synthetic pesticide residues than conventionally-grown food, and that eating an organic diet can result in lower exposures to some pesticides...

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Church/Community Suppers: What is the Evidence for Risk of Food-borne Illness?

We estimate that 3% to 16% of food-borne outbreaks investigated by public health agencies are associated with community events including church suppers, fairs, potlucks, picnics, etc. However, there is likely under-reporting of individual cases of enteric illness and of small outbreaks related to these events. Poor food handling practices at home and at the site where the food is prepared or...

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Pepper Spray in the Indoor Environment and in the Vicinity of Food Products and Preparation Surfaces

Pepper spray is discharged during an attempted robbery of a jewellery store in a large urban mall.  The robbery site is located next to the mall’s food court.  For several days, mall patrons continue to report uncomfortable symptoms (e.g., burning sensation in their eyes and throat) when they enter the food court.  Public Health Inspectors (PHIs) are asked to respond to concerns about...

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Workshops Presentations

Food Security 101: What is Food Security and What Does It Have To Do With Food Protection?

Raw Milk: Clarifying the Debate and Moving Towards Healthier Public Policy

Effect of pH and temperature on food safety of kombucha tea / EHO's knowledge of sensory deprivation tanks

The BCCDC/NCCEH Environmental Health Seminar Series provides an opportunity for learning and knowledge exchange on a variety of environmental health topics. The seminars can be attended in-person or online.   Title 1: Effect of pH and temperature on food safety of kombucha tea Speaker: Ryan Hammel, BCIT Environmental Health student  Abstract: Kombucha tea is prepared through fermentation at room...

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Foodborne Chemical Toxins

Topics: Food 

The BCCDC/NCCEH Environmental Health Seminar Series provides an opportunity for learning and knowledge exchange on a variety of environmental health topics. The seminars can be attended in-person or online. Speaker: Reza Afshari, MD, MPH, PhD. Senior Scientist, Toxicology, BCCDC Abstract: Chemical exposures have been associated with a variety of health effects. Food can be a major pathway...

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Pickling, fermentation, packaging and canning issues: is pH 4.6 the magic number?

Topics: Food 

The BCCDC/NCCEH Environmental Health Seminar Series provides an opportunity for learning and knowledge exchange on a variety of environmental health topics. The seminars can be attended in-person or online. Speaker: Dr. Brian A. Nummer, Utah State University Abstract: Acid, pickled and fermented foods are trending with small commercial and home-based food producers. What concerns in preparation...

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Knowledge Translation and the Public Health Inspector: Turning Evidence into Practice / Sous Vide Salmon Pasteurization Temperature

The BCCDC/NCCEH Environmental Health Seminar Series provides an opportunity for learning and knowledge exchange on a variety of environmental health topics. The seminars can be attended in-person or online.   Title 1: Knowledge Translation and the Public Health Inspector: Turning Evidence into Practice Speaker: Charlene Tang, British Columbia Institute of Technology  Abstract: This study focuses...

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EHOs' involvement with food security: Promoting food donations

Topics: Food 

The BCCDC/NCCEH Environmental Health Seminar Series provides an opportunity for learning and knowledge exchange on a variety of environmental health topics. The seminars can be attended in-person or online. Speakers: Winifred Lao, Kimberly Wrixon, Cathy Wong, and Wilson Yu, British Columbia Institute of Technology Abstract: Food insecurity is a serious public health issue that can result in...

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Case Studies in Food Risk Assessments

Topics: Food 

The BCCDC/NCCEH Environmental Health Seminar Series provides an opportunity for learning and knowledge exchange on a variety of environmental health topics. The seminars can be attended in-person or online. Speaker: Lorraine McIntyre, Environmental Health Services, BC Centre for Disease Control Abstract: If you’ve ever wondered how long partially dried pasta can be refrigerated, the risks with...

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Can Eating be a Risk-Free Activity?: Conceptualizing Public Policy Initiatives Aimed at Improving Food-Related Health Outcomes

Topics: Food 

The BCCDC/NCCEH Environmental Health Seminar Series provides an opportunity for learning and knowledge exchange on a variety of environmental health topics. The seminars can be attended in-person or online. Speaker: Dr. Shannon Majowicz, Assistant Professor, University of Waterloo Abstract: Food and health are intimately intertwined, and what we eat is influenced by a complex web of individual...

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Health Promotion in the Context of Health Protection

Food Safety, Food Security, and the Public Health Inspector

Topics: Food NB, Canada 

CIPHI New Brunswick Annual Educational Conference 2014 CIPHI National Educational Conference 2014 (with Rick Kelly, Food Security Network of NL)

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Introduction to Food Environments: Contextualizing Retail Food Environment Assessments for Public Health Inspectors

Topics: Food 

Poster presentation from the Canadian Institute of Public Health Inspectors (Ontario Branch) 2016 Annual Conference.

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Food Safety Interventions: Disclosure

Topics: Food ON, Canada 

Presentations: Food Safety InterventionsHannah Moffatt, NCCEH Toronto Public Health Food Safety Inspection and Disclosure ProgramRon de Burger, Toronto Public Health Evidence-informed decision-making for food safety in Ontario: Do we have what it takes?Ray Copes, Public Health Ontario Workshop summary

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Food Safety Interventions: Do we know what works?

Topics: Food ON, Canada 

Presentations: Introduction and overviewRay Copes, Public Health Ontario Food Safety Interventions of Food Service Establishments Brian Lee, NCCEH Update on DineSafe Ron de Burger, Toronto Public Health Serving Safer Food AlbertaMichael Sidra, Alberta Health Services Food Safety Calendar Carolyn Pigeau, Simcoe Muskoka District Health Unit Sharing Challenges: Summary of Discussion Sharing...

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Taking a Big Picture Approach in Environmental Public Health: Public Health Inspectors and Food Security Interventions

Topics: Food ON, Canada 

Presentations: Food safety approaches in community food security interventionsEllen Desjardins, University of Waterloo Taking a big picture approach in environmental public health: PHIs and food security interventionsKaren Rideout, NCCEH Systems Approach to Environmental Health Ron de Burger, Toronto Public Health

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Food Donation Guidelines, 2015

Topics: Food 

Canadian Institute of Public Health Inspectors Saskatchewan 8th annual Professional Education and Development Seminar The National Collaborating Centre for Environmental Health (NCCEH) and the BC Centre for Disease Control (BCCDC) presented two sessions at the CIPHI Saskatchewan 8th annual Professional Education and Development Seminar held on September 29-30, 2015 in Regina, SK. See the...

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Event

American Public Health Association (APHA) - Climate Changes Health: How Climate is Changing Your Dinner Plans

Topics: Climate, Food General, Canada 

Part of the Year of Climate Change and Health webinar series, this sixth installment highlights agriculture, food safety and security and the resulting health impacts of a changing climate. Public health experts will cover topics including food systems, food production, the use of energy in food distribution and how each affects our health. This webinar is brought to you APHA and Johns Hopkins...

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Nutrition Resource Centre (NRC) - Fake Food: What can we do about food fraud?

Topics: Food General, Canada 

Food fraud is a growing concern among Canadians. From mislabelled produce and oils, to false health claims, and products containing unlisted ingredients, adulterated foods erode the public's confidence in the Canadian food supply and can pose significant risks to people's health, especially those with food intolerances. How severe is this issue in Canada? And what can we do about it? Are there...

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Canadian Institute of Public Health Inspectors (CIPHI) BC Branch - Fresh and Always in Season: The MarketSafe Food Safety Training Program

Topics: Food General, Canada 

The MarketSafe food safety training program is a food safety training program for farmers and producers who make, bake, or grow products to sell at local farmers’ markets. It was developed by BC FOODSAFE, in partnership with the BC Association of Farmers’ Markets. The association identified an urgent need for food safety education and training that was easy to understand and relevant to those...

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Canadian Institute of Public Health Inspectors (CIPHI) BC Branch - Why are Good Agriculture and Collection Practices important to public health?

The presentation will include a brief background of the Herb, Spice, Specialty Agriculture Association (HSSA), its associated programs, and mandate. The national Good Agriculture and Collection Practices (GACP) program will be outlined in detail from development and collaborations to benchmarking and delivery. It will outline how HACCP plays a role and what that means to those using the program....

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Public Health Ontario (PHO) et al. - The Ontario Public Health Convention (TOPHC) 2017: Global challenges. Local solutions.

The Ontario Public Health Convention (TOPHC) is hosted jointly by Public Health Ontario, the Ontario Public Health Association (OPHA), and the Association of Local Public Health Agencies (alPHa). TOPHC is your opportunity to connect with health professionals from Ontario and beyond to share knowledge and develop skills related to public health. For three days in March we will explore this year’s...

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Occupational Cancer Research Centre (OCRC) - Food Safety Culture: When Food Safety Systems are Not Enough

Topics: Food ON, Canada 

Food Safety Culture remains a concept that is challenging to assess and improve in real-life situations.  To address this knowledge gap, a study was initiated to develop a tool that could be used to assess the different components of food safety culture in order to identify points for improvement. The survey was developed based on questions that assessed the different components of food safety...

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Legislation

Health Hazards Regulation, Man Reg 29/2009

Berry Regulations, CNLR 1195/96