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.

  • Be Food Safe. Clean. Separate. Cook. Chill.

    Last Updated: 2017-06-09Handout  

    This Partnership for Food Safety Education one-page factsheet for consumers provides information on how to safely clean, separate, cook and chill foods to prevent food borne illness.

    Target Audience: Consumer

  • Causes of Foodborne Illness

    Last Updated: 2012-01-04Handout  

    A listing of the Canadian Food Inspection Agency fact sheets and links for consumers on the following foodborne pathogens: campylobacter, clostridium perfringens, cyclospora, E.coli, listeria monocytogenes, norovirus, paralytic shellfish poisoning, salmonella, shigella and botulism. Fact sheet information includes description, symptoms, how to prevent, etc. In English and French.

     Target Audience: Consumer

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