Consumers - Roles in Food Safety

Consumers depend on farmers, governments and industry to make sure the food they buy is safe.

In the home, consumers play an important role in making sure the food they prepare and serve is safe.

If unsafe food gets into our grocery stores, it makes headlines. And rightly so. But unsafe food, which could lead to foodborne illness, can also happen from what we do - or don't do - in our own kitchens. Your kitchen could be a high-risk environment.

Bacteria are in our kitchens, in fact, bacteria can be found everywhere: in the air, soil, and water, as well as inside your body and on your skin. Some bacteria are helpful, and even necessary, but others are harmful.

We can take steps to prevent harmful bacteria from spreading in food and potentially causing foodborne illness.

One of the first steps you can take is to be informed. For example, did you know that it is NOT safe to "double dip" when you're taste-testing food that you’re preparing? Double-dipping spreads harmful organisms from your mouth to the food. Follow food safe practices by using a clean spoon each time you check your food.

Your best defence against foodborne illness is to read and follow food safety practices. Learn more and play it food safe.

Be Informed

Over the past 50 years, the products in our grocery stores have changed dramatically. Today’s consumers enjoy a wide range of food from across Canada and around the world. Alongside our locally-grown food, we’re also serving up more exotic fruits and vegetables year-round. And more than ever consumers are looking for convenient, ready-to-eat foods.

With this great range of choice come new challenges for food safety because producing, processing and distributing food becomes more complex. This means greater risks for contamination.

Learn how we all have a role to play in keeping food safe. We know we can’t eliminate all food risks. However, if everyone does their part, we can significantly reduce the risk of foodborne illness.

You can do your part and protect yourself in several ways:

Explore these links to Be Informed!

Food Labels

A food label is one of the most important ways that you can find out about food products, including

  • brand name,
  • list of ingredients, and
  • nutritional information.

Health Canada and the Canadian Food Inspection Agency (CFIA) share responsibility for federal food labelling policies in Canada. The CFIA verifies that the information consumers see on labels is truthful and not misleading. It does this by enforcing Canada's packaging, labelling and advertising laws.

Be food safe

Ingesting harmful bacteria, viruses, parasites and natural toxins can all lead to foodborne illness. It is estimated that there are approximately 11 million cases of food-related illnesses in Canada every year.

separating food on cutting boards

The good news is that consumers can prevent most cases of foodborne illness by following the four steps to food safety: Clean. Separate. Cook. Chill.

Research shows that a majority of Canadians understand and follow safe food-handling practices, but many do not use these practices daily. More than half of those Canadians surveyed said they sometimes defrost meat and poultry at room temperature. Yet this practice can allow bacteria to grow on food, and can lead to illness.

You can reduce the risk. Play it food safe in your kitchen.

clean separate cook chill symbols

Four steps to food safety

  1. Clean: Wash hands and surfaces often.
  2. Separate: Avoid cross-contamination between food products such as raw meat and vegetables.
  3. Cook: Cook to safe temperatures (use a food thermometer).
  4. Chill: Refrigerate promptly.

For more about the four lessons of food safety, visit the Be Food Safe and the Canadian Partnership for Consumer Food Safety Education websites.

Kids need to learn about food safety, too. Find fun activities like "The Food Safety Wheel" game that teaches kids about the four steps to food safety.

More tips on food safety:

Foodborne illness: watch for symptoms

Not all bacteria are harmful. Some bacteria are beneficial in aiding digestion and fermenting food, however, food contaminated by certain bacteria, viruses and parasites can make you sick. Many people can have foodborne illness and not even know it. It's sometimes called food poisoning, and it can feel like the flu. Symptoms may include stomach cramps, nausea, vomiting, diarrhea and fever.

Symptoms can start soon after eating contaminated food, but they can also happen up to a month later, or even longer. For some people, especially young children, the elderly, pregnant women and people with weakened immune systems, foodborne illness can be very dangerous. Severe illness can also cause chronic diarrhea, paralysis, and acute kidney failure.

It is possible to prevent foodborne illness! Find out more about causes and risks by following the links below.