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How the Safe Food for Canadians Regulations Affect You

How the Safe Food for Canadians Regulations Affect You

The Safe Food for Canadians Regulations (SFCR), implemented across the country on January 15, 2019, have brought significant changes for Canadian foodservice business. The new regulations have been put into place with the intention of improving food safety for Canadians, improving consumer confidence in knowing that the food they receive and eat will be safe and from sources they can trust. These regulations bring a variety of benefits for businesses and consumers, as well as some changes your foodservice business will need to take into consideration.
 
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How Food Service Providers Should Handle Gluten Allergies and Sensitivities

How Food Service Providers Should Handle Gluten Allergies and Sensitivities

A great deal has been written about celiac disease, gluten allergies, and gluten sensitivity, though much confusion and misinformation continues to make the rounds. Allergens are a common issue faced by food service experts, bringing their own unique barriers that must be overcome in order to provide your patrons with the high quality of service they deserve. Agriculture and Agri-Food Canada estimates that nearly one-third of Canadians (around 10 million) are regularly seeking out gluten-free products. This includes around 2.5 million who require gluten-free food products for medical reasons. The growing demand for gluten-free alternatives has led to many Canadian restaurants adopting gluten-free alternatives to cater to all customers.
 
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Thawing & Defrosting Food Safely

2019-05-21 10:19 AM

Thawing & Defrosting Food Safely

Thawing and Defrosting Food Safely

Freezing food is a great way to preserve large quantities of perishable foods like meat and bread, as well as leftovers. Not only is does it allow you to extend the lifespan of certain foods, but it also allows for increased convenience. Before pulling your next meal out of the freezer, it’s important that you know how to properly thaw and defrost food to reduce the chances of harmful bacteria multiplying while in the “temperature danger zone”, where germs thrive, doubling in numbers in just 20 minutes. Remember to never thaw food at room temperature, as it can make your food unsafe and lead to foodborne illness. Only the following methods of thawing and defrosting are recommended by food safety experts.
 
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Dangerous Food Mistakes

2019-05-14 10:25 AM

Dangerous Food Mistakes

Stop Making These Dangerous Food Safety Mistakes

It’s all too easy to get careless or overconfident in the kitchen, but even making a simple mistake can have serious long-term consequences, especially for foodservice workers or those cooking for large groups of people. No matter how experienced you feel you are in the kitchen, it’s important to be aware of common food safety guidelines - it could help you avoid contracting or spreading serious foodborne illnesses. Here are some of the most commonly made food safety mistakes in the kitchen.
 
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Ontario's Food Premises Regulations

What are the Key Changes to Ontario's Food Premises Regulations and How Do They Affect Foodservice Operators?

Ontario’s new Food Premises Regulation (O. Reg. 493/17), under the Health Protection and Promotion Act, R.S.O. 1990, c. H.7 came into effect on July 1, 2018, bringing with it some important changes for foodservice businesses across the province. Though the Regulation has been in effect since July, the transition to compliance with the new requirements is still ongoing for many establishments. The modernized Regulation has taken the place of the Food Premises Regulation (O. Reg. 562), which dated all the way back to 1967, and tackles issues like food handler training, energy conservation, and more.
 
We recently had the opportunity to speak with Tony Amalfa, a nationally certified public health inspector and the CEO of Advance Public Health Consulting, about what foodservice operators in Ontario should be aware of to be compliant, and how they can more effectively make the necessary transitions. Tony served as the Manager of Environmental Health Policy and Programs at the Ontario Public Service with the Ministry of Health and Long-Term Care for more than 10 years, where he led the efforts to modernize Ontario’s Food Premises Regulation. Tony has also held positions with two of Ontario’s public health units, and launched Advance Public Health Consulting, a public health consultancy and training provider for certified public health inspectors, in July 2018.
 
 
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