Food Safety - Foodborne Illness

Related Tools & Resources

In addition to tools/resources developed specifically by the PEN® team or its partner associations (see PEN Handout Collections which includes translations and adaptations where available), links to tools/resources on external websites have been selected for this Knowledge Pathway based on their consistency with the evidence, authoritative source and currency. These external tools/resources are provided as sources of additional information believed to be reliable and accurate at the time of publication and should not be considered an endorsement of any information, service, product or company. Country-specific resources may not be totally consistent with the evidence presented in PEN, but are included to reflect current country guidelines and practice.

  • Causes of Foodborne Illness

    Last Reviewed: 2021-11-29Handout  

    A listing from the Government of Canada of common foodborne pathogens: campylobacter, clostridium perfringens, cyclospora, E.coli, listeria monocytogenes, norovirus, paralytic shellfish poisoning, salmonella, shigella and botulism and outlines government's role in setting policies and standards for food safety and nutritional quality. In English and French.

     Target Audience: Consumer

  • Ch: Preparing for an Emergency: A focus on water and food

    Last Updated: 2013-04-09Handout  

    This fact sheet will help consumers to prepare the necessary food and water supplies in the event of an emergency. Includes contact information for organizations that supply complete emergency preparedness information.

     Target Audience: Consumer

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