Each year, about 550,000 people get foodborne illnesses in B.C.

The Ministry of Health has invested $1 million to help food processors throughout the province boost safety and prevent such illnesses though proper food handling.

With the funding, the BCCDC Foundation for Public Health has launched a project to support B.C.’s food processors to develop formal food safety and sanitation plans. These plans are required under new regulations coming into force in March 2016.

“Managing safe and sanitary supermarkets, delis and other food processing operations not only protects the public, it’s also good business,” said Health Minister Terry Lake. “This funding will give facilities information and tools to establish food safety plans that will help prevent illnesses like E. coli, salmonella and Hepatitis A.”

The Public Health Act’s food premises regulation was amended in 2013 to require written food safety and sanitation plans from food processors. As a result of the funding announced today, food processers will have access to services such as face-to-face training, videos and workbooks services to help establish plans that meet the regulation.

Local health authorities inspect food processing facilities on a routine basis, as well as when complaints are received. Inspectors determine if facilities are meeting the regulatory requirements with respect to general food handling, temperature control of foods, employee hygiene and maintenance and sanitation of the premises.

"We are very pleased to work with the Ministry of Health to support the development of food safety and sanitation plans to help keep British Columbians safe and healthy,” said Don Avison, board chair, BCCDC Foundation for Public Health. “It is through strategic partnerships and collaborative public health solutions like this one that we will be able to achieve our vision of people living in healthy communities protected from infectious disease and environmental health hazards.”

Food safety and sanitation plans are a set of written procedures that will help eliminate, prevent or reduce food safety hazards that may cause illness or injury and help to ensure the safe and sanitary operation of the facility. Plans differ according to the specific operation and food processed in the facility but could include how to properly cook, cool and reheat foods, how to ensure food handlers don’t spread pathogens, how to source food from suppliers that are compliant with regulations, how to prevent cross-contamination and how to safely use leftovers.

To meet the Public Health Act’s food premises regulation, food safety plans and sanitation plans will need to be developed, implemented, and approved by the regional health authorities by March 2016.

Learn more:

For more information on the BCCDC Foundation for Public Health: www.bccdcfoundation.org