According to recent Canadian population studies, Health Canada and the Public Health Agency of Canada estimate that 11-13 million cases of food borne illness occur each year.

Research findings by the Canadian Partnership for Consumer Food Safety Education reveal that despite the fact that a majority of adults feel confident they understand and follow safe food handling procedures, a sizeable number do not consistently follow certain safe food handling practices.

• Only 15% of people consistently use a food thermometer. Using a food thermometer is important – you can’t tell food has been cooked safely by how it looks.
• Over half of people say they defrost meat and poultry at room temperature at least “sometimes.” This practice can allow bacteria to grow on food.
• Only 50% of consumers reported washing their hands for 20 seconds, before and after handling food. Clean hands and surfaces often to reduce the risk of foodborne illness.