H&L Transport Managerial Control Manual March 2014 | Page 50

MANAGERIAL CONTROL MANUAL Causes of Food Poisoning Allergy Alerts and Food Recalls | Food Safety Tips | Specific Products and Risks Food contaminated by bacteria, viruses and parasites (foodborne pathogens) can make you sick. Some people can have foodborne illness, also known as "food poisoning", and not even know they have it. Many people experience nausea, vomiting and diarrhea. You should see a doctor as soon as possible if you think you have a foodborne illness. The Government of Canada estimates that there are about 11 million cases of foodborne illness in Canada every year. Many foodborne illnesses can be prevented by following these safe food-handling practices: cook, clean, chill and separate. For more information, read about Canada's 10 Least Wanted Foodborne Pathogens. Common Causes of Food Poisoning            Canada's 10 Least Wanted Foodborne Pathogens Campylobacter jejuni Clostridium botulinum Cyclospora E. coli 0157:H7 Hepatitis A Listeria monocytogenes Norovirus Salmonella Shigella Vibrio Other Foodborne Pathogens    Clostridium perfringens Marine Toxins in Bivalve Shellfish Scombroid If you believe a product presents a health and safety risk, you can report a potential food safety incident to the CFIA:    by contacting an area recall coordinator through the Internet at [email protected] by telephone at 1-800-442-2342 You can report any concerns about restaurant food to your local inspection authority. If they determine that food (rather than on-site preparation) appears to be the likely cause of illness, they will contact the CFIA to initiate an investigation. 48