In addition, data is usually analyzed in a highly secure and protected environment (e.g. the mobile operator premises) by authorized personnel.
Several participants said they wanted food safety resources available in different languages to distribute to food handlers or food premise operators.
A few participants also discussed how some food premise operators do not understand the requirements of the Food Premises Regulation, and the rationale behind them.
Several participants spoke of challenges in being able to adequately communicate with food premise operators and food handlers because of language barriers and/or different education levels.
Many participants reported a lack of food safety knowledge by food handlers and food premise operators as a key food safety issue.
Several participants spoke of having a number of in-house resources available to distribute to the public and/or food premise operators, such as posters, signs, magnets, fact sheets, and pamphlets.
Varying interpretations of the requirements of the Food Premise Regulation was cited by participants as a key reason for the lack of consistency occasionally exhibited to food premise operators by PHIs and health units.
Five themes emerged as key food safety issues: time-temperature abuse, inadequate handwashing, cross-contamination, the lack of food safety knowledge by food handlers and food premise operators, and the lack of food safety information and knowledge about specialty foods (i.e., foods from different cultures).
Participants also discussed how this lack of consistency between health units can be difficult for food premise operators that have food establishments in more than one health unit ("so if they have a restaurant in one area and another restaurant in another area, [and] the two health units are not compatible, then they are under different rules and regulations").
The development of additional food safety resources in languages other than English may help to alleviate language barrier problems when they exist between PHIs and food handlers or food premise operators, and thus help PHIs to better promote safe food handling practices that reduce the risk of foodborne illness.
