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Shellfish Advice for Consumers

Describes how to purchase, store, transport and cook shellfish from a consumer safety perspective.  Discusses shellfish harvesting and potential risks of consuming shellfish.  Produced in collaboration with BC Shellfish Growers Association, Health Canada, CFIA and Regional Health Authorities.

June 24, 2009


Brochure that describes when, where and how to harvest shellfish safety, contact information for DFO to find out about beach closures, safe cooking, transport and storage of shellfish and types of illnesses caused by shellfish: ASP, PSP, hepatitis A, norovirus, and <em>Vibrio parahaemolyticus</em>.

June 25, 2009


Describes safety precautions for beach harvesting, transporting and cooking shellfish.

June 25, 2009

Bivalve Safety for Rest-Retail

Brochure for owners and operators of restaurants that describes requirements for purchasing shellfish from approved sources, keeping shellfish tags for one year, and safe storage, temperature control  and cooking of shellfish.

June 25, 2009

Emergence of norovirus strain GII.4 Sydney (2012) in BC

A review of norovirus strain replacement and an update on norovirus activity in BC in 2012.

January 12, 2014

Norovirus infections in health care settings

A summary of norovirus infections in BC in different facility types, with an emphasis on infection prevention in healthcare settings

January 12, 2014

Notice to restaurants and retail

notice about BC raw oysters to restaurants and retail

April 9, 2018

Communicable Disease Control Manual

BC Communicable Disease Manual

September 11, 2015

A Quick Guide to Common Childhood Diseases

A guide for parents and health professionals that provides general information about communicable diseases commonly experienced by young children. It is a quick reference only and is intended to assist care providers with identifying common childhood diseases so that actions can be taken to decrease the spread of the illness or infestation to others.

July 8, 2012

Gastrointestinal Infection Outbreak Guidelines for Healthcare Facilities

Gastrointestinal (GI) infections may be caused by a variety of agents including bacteria, viruses and protozoa. Healthcare associated transmission of GI infections usually results from contact with infected individuals, from consumption of food, water, or other beverages, or from exposure to contaminated objects or environmental surfaces

December 8, 2014

Notice to restaurants and retail

notice about BC raw oysters to restaurants and retail

April 9, 2018

2014 Annual Report of Reportable Diseases

The year 2014 was characterized by moderate and stable levels of many reportable communicable diseases.

September 28, 2015

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