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Introducing Managing Food Safety (MFS)

Introducing Managing Food Safety (MFS) - New and Improved Food Handler Certification Training

 
Food safety trainers now have access to Managing Food Safety (MFS), a nationally recognized, high quality training program. MFS introduces a variety of new measures to make food safety training more effective, including things like visual case studies that can help trainers to transcend language barriers, opportunities for experiential learning, and detailed regional information. Managing Food Safety has been enthusiastically received by health authorities and food safety trainers around the country, who have said that the program makes the job of trainers easier, and makes learning more enjoyable for participants.
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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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New Ontario Regulation 493/17

2019-04-23 10:01 AM

New Ontario Regulation 493/17

Working with Ontario's Public Health Units to Support the Implementation of the New Ontario Regulation 493/17 Regulation

O. Reg. 493/17, the new Ontario Food Premises Regulation, came into effect on July 1, 2018, modernizing the previous regulation which dated back to 1967. The Food Premises Regulation has removed outdated and redundant food premises requirements that no longer apply to modern foodservice establishments, offering foodservice operators more flexibility in areas like safe food preparation procedures, food handling, and cleaning and sanitizing procedures. The Regulation has also made it mandatory that at least one trained food handler be on premises for every working hour that the establishment is open for in order to minimize the risks of food poisoning and poor food safety practices.
 
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