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What You Need to Know About Food Safety for Farmers Markets

What You Need to Know About Food Safety for Farmers Markets

One of the best ways to spend a beautiful summer day is to take a stroll through your local farmers market, where vendors from around the community offer delicious treats, farm-fresh produce, and genuine handmade items that can’t be rivalled by big box stores. If you’re planning to showcase some of your wares at a local farmers market this summer season, it’s important that you recognize the food safety risks associated with farmers markets, and what you can do to ensure the safest possible experience for your customers.
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Refrigerated Food Storage Guidelines for Your Food Service Business

Refrigerated Food Storage Guidelines for Your Food Service Business

One of the best ways to ensure that the food served by your establishment is consistently safe is by knowing how to store it properly. This is especially true for refrigerated food, which can be quickly contaminated by harmful germs when stored improperly or at improper temperatures. Not only can improper storage practices lead to customers developing foodborne illness, but it can also lead to a degradation in food quality, increased food waste, and lost revenue.
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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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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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