2. HEALTH CANADA CFIA (The Canadian Food Inspection Agency) THE PUBLIC HEALTH AGENCY OF CANADA

3. CONTAMINATION STEPS PRODUCTION PROCESSING DISTRIBUTION PREPARATION

4. CONTAMINATION

5. BIOLOGICAL CONDAMINATION

6. TYPES OF BACTERIA SPOILAGE BACTERIA PATHOGENIC B. NAUSEA VOMITING DIARRHEA STOMACH PAIN FEVER

7. WHO (WORLD HEALTH ORGANIZATION) CLEAN SEPARATE COOK CHILL

8. KEEP CLEAN

9. SEPARATE RAW AND COOKED FOOD

10. COOK FOOD PROPERLY

11. FOOD THERMOMETER

12. CHILL KEEP FOOD AT SAFE TEMPERATURE

13. LABELLING

14. KEY ELEMENTS (Nutrition Fact Table, List of Ingredients, Allergen Statements, Date Marking)

15. REMEMBER Testing only a tiny amount can cause serious illness Take extra care when handling and preparing baby food Don’t leave food out longer than two hours Thaw food in the refrigerator or in cold water Don’t wash meat and eggs Keep eggs refrigerated Eating raw cookie (uncooked eggs) may contain Salmonella Be careful for allergic reaction ( nuts- milk- seafood ) Look at the safe grilling guide Wash grill surface and all utilities Check the “best before” date on your food.

16. THANK YOU