Welcome

Welcome to this online guide to easy, practical steps you can take to make sure the food you eat is safe.

Canada’s food safety system is one of the best in the world. But despite the best efforts of government and industry who produce our food, as well as what we do as consumers to protect the safety of the food we eat at home, there are still 11 to 13 million cases of foodborne illness across the country each year. You can protect your own health by following some simple, practical advice about choosing, storing, and preparing your food.

Food safety is particularly important for people in specific higher-risk groups that are more vulnerable to germs that are sometimes carried in our food:

The Canadian Public Health Association is proud to host this site, with the generous support of Maple Leaf Foods Inc., as part of CPHA’s commitment to creating healthier communities across Canada and around the world.

Foodborne illness

According to the World Health Organization, a foodborne illness is any germ or poison that enters the body through the foods we eat. Foodborne illness is a growing public health problem around the world and anyone can get sick from eating contaminated food. Some groups—including seniors, pregnant women, and people living with HIV/AIDS or undergoing cancer treatment—are more vulnerable than others.

CPHA-ACSP

Food Safety For Higher Risk Canadians is brought to you by the Canadian Public Health Association (CPHA) supported through an unrestricted educational grant from Maple Leaf Foods Inc.