Region of Waterloo Public Health Long-term Care Forum

TABLE OF CONTENT Foodborne Illness Statistics Foodborne Illness: BBQ/Special events

Outbreaks Special Events & Public Health Food Safety at Special Events

CLEAN COOK CHILL SEPARATE

FOODBORNE ILLNESS STATISTICS The Public Health Agency of Canada estimates that each

year approximately one in eight Canadians are affected by domestically acquired food-borne diseases.

An estimated 76 million cases of foodborne illnesses occur

each year in the United States.

FOODBORNE ILLNESS: BBQ/SPECIAL EVENTS

According to the Centers for Disease Control, foodborne illness more than doubles during the summer months.

In the Region of Waterloo, from 2007-2012, average

incidence for common foodborne illnesses peaked between May and August

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DECCampylobacteriosis 10.2 8.6 9.4 8 11.6 22.4 21.6 19.2 16.2 12.6 8.2 9.2Salmonellosis 8.2 7.6 9.2 10 13.6 7.4 15 13 11.2 7.4 7 6.2E. Coli O157:H7 0.8 0.2 0.2 0.6 1.4 1.8 2 2.8 2.6 1.2 0.2 0.2

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Average Incidence Rate of Common Food and Water-borne Disease, Waterloo Region, 2007- 2012

FOODBORNE ILLNESS: BBQ/SPECIAL EVENT The two reasons for the increase in infections include:

Environmental: Hot and humid summer weather allows bacteria in air,

water and food to multiply quickly. Food that do not have adequate temperature control

and/or left out in the hot weather for extended period of time may be unsafe to eat.

FOODBORNE ILLNESS: BBQ/SPECIAL EVENT

People: More picnics, parties, community events are held. Controlled cooking, refrigeration and washing

facilities are usually not available outdoors. More food is cooked outdoors and that can make it

more difficult to ensure food is cooked thoroughly. More opportunities for cross-contamination and

mishandling of food to occur.

FOODBORNE ILLNESS: BBQ/SPECIAL EVENT

Mild Cases Symptoms may include: Nausea, vomiting, cramps, and

diarrhea

Serious Cases Symptoms may include: High fever, bloody stool, etc.

Young children, pregnant women, the elderly and people with weakened immune systems may be more at risk.

Common barbecue related foodborne pathogens include E. coli, Salmonella and Campylobacter.

FOODBORNE ILLNESS OUTBREAKS

December, 2009. Conway, South Carolina

An Outbreak of gastrointestinal illness linked to a Church Fundraiser.

125/1500 attendees fell ill after consuming BBQ meals – BBQ pork, baked sweet potatoes, coleslaw and rolls – prepared by volunteers at a local hunting club.

14 attendees who ate the BBQ meals were hospitalized. Hospitalized individual had laboratory confirmed

Salmonellosis.

FOODBORNE ILLNESS OUTBREAKS

September 24, 2005. Nova Scotia

At least 50 people fell ill after eating a barbeque chicken dinner organized by community volunteers.

Outbreak investigation revealed poor food handling practices and temperature abuse during the preparation of the potato salad.

FOODBORNE ILLNESS OUTBREAKS

January 30, 2009. Sydney

An outbreak of gastrointestinal illness at a large community barbeque.

71 of the 87 attendees became ill and 42% of attendees had laboratory confirmed Salmonella Typhimurium phage-type 108/170.

Outbreak investigation revealed that food was prepared by a family that was not registered as a food business. Raw egg mayonnaise used in salad was the likely source.

SPECIAL EVENTS & PUBLIC HEALTH Health Protection and Promotion Act (HPPA) Section 10 - Duty to Inspect

"Every medical officer of health shall inspect or cause the inspection of food premises and any food and equipment thereon or therein." R.S.O. 1990, c. H. 7, s. 10(1)

Inspection as per Ontario Food Premises Regulation 562

Food Premises – "means a premises where food or milk is manufactured, processed, prepared, stored, handled, displayed, distributed, transported, sold or offered for sale, but does not include a private residence." R.S.O. 1990, c. H. 7, s. 1

SPECIAL EVENTS & PUBLIC HEALTH Exemptions from Ontario Food Regulation 562: "Food premises owned, operated or leased by religious

organizations, service clubs and fraternal organizations where the religious organization, service club or fraternal organization,

(i) prepares and serves meals for special events, and (ii) conducts bake sales;" R.R.O. 1990, Reg. 562, s.2(3)

All other food premises that hold a special event must

comply with Ontario Food Regulation 562.

SPECIAL EVENTS & PUBLIC HEALTH Section 16(2) – Operators’ Obligation to Notify

MOH "Every person who intends to commence to operate a

food premise shall give notice of the person’s intention to the medical officer of health of the health unit in which the food premise will be located." R.S.O. 1990, c. H.7, s.16(3)

This section applies to all food premises including those exempted in the FPR as amended.

SPECIAL EVENTS & PUBLIC HEALTH Special Events

food service events or occurrences that are open to the public and held by religious organizations, service clubs, or fraternal organizations and that are considered to be outside the normal scope of the organization’s regular activities.

operate for approximately 2 weeks per year or less (e.g. 1 day per month or over two week duration for special fairs, celebrations, etc).

Religious Organization an organization, other than a Organization registered

charity, of which a congregation is a constituent part, that adheres to beliefs, evidenced by the religious and philosophical tenets of the organization, that include a belief in the existence of a supreme being.

SPECIAL EVENTS & PUBLIC HEALTH Fraternal Organization

any organized body of men (or of women, or both) who are banded together, not for pecuniary profit, but for mutual assistance, and to promote moral, intellectual or social benefits among the members.

E.g. Knights of Columbus, Masonic Lodge, Moose Lodge, Sisterhoods and Brotherhoods, etc.

Service Club any of several organizations dedicated to the growth and

general welfare of its members and the community. E.g. Lions Club, Rotary Club, Optimists, Royal Canadian

Legion, Boy Scouts, Girl Guides, Community Sports Association (i.e. hockey, baseball), etc.

SPECIAL EVENTS

Event Co-ordinator application

Generally for events involving multiple food vendors

Must be completed and submitted to Public Health 45 days prior to the event

Special event vendor application form

One application per food vendor

Application must be completed and submitted to Public Health 30 days prior to the event

SPECIAL EVENT BBQ FOOD SAFETY CLEAN COOK CHILL SEPARATE

CLEAN Practise good hand hygiene by

lathering hands well for at least 15 seconds with warm soapy water before and after handling food.

Hand wash station must be conveniently located in food preparation area.

Sanitizing hand gel and antibacterial wipes may be used in addition to soap and water.

CLEAN Provide multiple cooking utensils. Provide single-use disposable utensils for customers. Store all utensils in clean, washable containers. Clean and sanitize cooking utensils and surfaces that

come in contact with food before and after food preparation (5 ml/1 tsp. of bleach per 500 ml/2 cups of water for minimum 45 seconds ).

COOK Cook meat, poultry and

fish to the required minimum internal temperatures.

FOOD TEMPERATURE

WHOLE POULTRY 82 °c (180 °f)

POULTRY OTHER THAN WHOLE

74 °c (165 °F)

GROUND BEEF 71 °c (160 °F)

FISH 70 °c (158 °F)

PORK 71 °c (160 °F)

COOK Use a probe thermometer to verify minimum

internal cooking temperatures. Colour is a poor indicator of food safety.

Keep HOT foods hot at 60°C (140°F) or higher.

CHILL Never defrost food at room temperature. Keep meat, poultry, fish, salads and perishable foods

in the refrigerator at 4ºC (40ºF) or colder until you are ready to use them.

Use coolers with ice for storing potentially hazardous foods when outdoors.

Bacteria can multiply quickly at room and outdoor summer temperatures, so food left out at ambient temperatures for longer than two hours should not be consumed.

SEPARATE Prevent cross-contamination

Separate uncooked/raw and ready-to-eat foods. Cover food. Store food and utensils off the floor/ground. Use separate utensils, cutting boards and plates for

raw and cooked food. Sauce that is used to marinate raw meat, poultry or

seafood should not be used on cooked foods.

KEEP special events safe and fun! SUMMARY

Thoroughly cook foods to the required internal temperatures;

keep hot foods hot at 60°C (140°C) or above; keep cold foods cold at 4°C (40°C) or lower; and perform proper sanitation.

REFERENCES Church/Community Suppers: What is the Evidence for Risk of Foodborne Illness.

National Collaborating Centre for Environmental Health. 2010. http://www.ncceh.ca/sites/default/files/Church_Community_Suppers_Mar_2010_2.pdf

Estimates of Foodborne illness in Canada. 2013. Public Health Agency of Canada. http://www.phac-aspc.gc.ca/efwd-emoha/efbi-emoa-eng.php

Foodborne illness Database. Myler Clark. 2003. http://outbreakdatabase.com/site/search/?tag=salmonellosis

Food Premises. R.R.O. 1990, Regulation 562 Food Safety Info Sheets. 2012. http://foodsafetyinfosheets.org/category/cross-

contamination/ Health Protection and Promotion Act. R.S.O. 1990. Chapter H.7 Region of Waterloo. Biweekly Enteric Disease Surveillance Report. September 2012 The Association of Supervisors of Public Health Inspectors of Ontario. 2012. Common

Approaches to Farmer's Markets & Exempted Special Events. United States Department of Agriculture. Foodborne Illness Peaks in Summer – Why?

Fact sheet. 2011. http://www.fsis.usda.gov/factsheets/foodborne_illness_peaks_in_summer/index.asp

THANK YOU FOR LISTENING

If you have any questions about food safety, call us at the Region of Waterloo Public Health, Food Safety Program, 519-883-2008, or visit our website, at www.region.waterloo.on.ca/ph