Foodborne Illness Action Plan

Foodborne Illness Action Plan

If you suspect  you have a foodborne illness, follow these general guidelines:

  1. Consult your physician or healthcare provider, or seek medical treatment as appropriate.
    As a pregnant woman, you are at increased risk for severe infection.
  • Contact your physician immediately if you develop symptoms or think you may be at risk.
  • If you develop signs of infection as discussed with your physician, seek out medical advice and/or treatment immediately


  1. Preserve the food.
  • If a portion of the suspect food is available, wrap it securely, label it to say “DANGER,” and freeze it.
  • The remaining food may be used in diagnosing your illness and in preventing others from becoming ill.
  1. Save all the packaging materials, such as cans or cartons.
  • Write down the food type, the date and time consumed, and when the onset of symptoms occurred. Write down as many foods and beverages you can recall consuming in the past week (or longer) since the onset time for various foodborne illnesses differs.
  • Save any identical unopened products.
  • If the suspect food is a CFIA-inspected meat, poultry, or egg product, call 1-800-442-2342 / 1-613-773-2342, USDA-inspected meat, poultry, or egg product, call, 1-888-674-6854. For all other foods, call The health Canada Bureau of Microbial Hazards at 613-957-0880 , the FDA office of Emergency Operations at 1-866-300-4374 or 301-796-8240.
  1. Call your local health department …
    … if you believe you became ill from food you ate in a restaurant or other food establishment.
  • The health department staff will be able to assist you in determining whether any further investigation is warranted.

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