Preventing Food Poisoning in our Homes and Restaurants

 

According to the Ontario Ministry of Health’s Mandatory Programs and Services Guidelines, the Renfrew County and District Health Unit is required to deliver a food safety program that improves the health of the population by reducing the incidence of food poisonings.

 

To carry out this mandate, the Health Unit regularly inspects all facilities and special events in Renfrew County and District that offer food for human consumption. Inspections are meant to identify and correct potential health hazards that may cause food poisoning. In 2005, the Health Unit performed 679 inspections.

 

One strategy used during inspections is called the Hazard Analysis Critical Control Point program (HACCP). HACCP focuses on food preparation practices, and identifies any point in the process where the food may be subjected to improper storage temperatures or a potential for contamination. It is used in food premises that are considered “high risk.”

 

During the course of food inspections, Public Health Inspectors have been required to take corrective action from time to time in order to alleviate potential situations that may lead to food poisonings. In 2005, the Health Unit issued 13 legal orders, eight provincial offence notices (tickets), and two summonses to appear in court. Legal proceedings are considered a last, yet necessary step to achieve compliance with the Ontario Food Premises Regulation.

 

The Health Unit also offers Safe Food Handler Training courses as an education tool for the prevention of food poisonings at home and in commercial food premises. People who successfully complete the program receive a certificate in safe food handling. 436 certificates were awarded in 2005.