https://www.nwhu.on.ca/Audiences/Documents/HCP Advisory - Salmonella.pdf
Biological -foodborne pathogens such as salmonella e.g. Reach internal temperature of 74*C
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https://www.nwhu.on.ca/Audiences/Documents/5b Detailed Food Safety Plan Template.pdfView duplicates
HCP Advisory: Reports of Opioid Overdose in Kenora
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HCP Advisory: UPDATED COVID-19 testing guidance and clearance
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Health Care Provider Advisory: Salmonella
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https://www.nwhu.on.ca/Audiences/Pages/Alerts--Advisories.aspx
Food-borne illness happens when someone eats food that is contaminated with germs (such as bacteria, viruses or parasites) or chemicals and become ill. The Public Health
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Salmonella
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https://www.nwhu.on.ca/ourservices/EnvironmentalHealth/Pages/Foodborne-Illness.aspx
Most bake sale items are considered to be “low risk” and are rarely associated with
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of causing food-borne illness due to the possible presence of bacteria such as Salmonella.
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https://www.nwhu.on.ca/ourservices/EnvironmentalHealth/Pages/Safety-Guidelines-for-Bake-Sales.aspx
that cause food-borne illness, such as Salmonella and E. coli multiply quickly in warm
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When you cook or eat outdoors, often there is limited access to the safety features found in
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https://www.nwhu.on.ca/ourservices/EnvironmentalHealth/Pages/Outdoor-Food-Safety.aspx