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Feb 14, 2017 · Keep the refrigerator set at 4°C (40°F). If you are unsure of its temperature, use a thermometer and adjust the temperature control as required. Keep frozen food at -18°C (0°F) or less. This temperature stops bacterial growth, although it may not kill all bacteria already present before freezing.
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Always label containers clearly. Do not use a container if...
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Eating a nutritious and balanced diet with plenty of variety is one of the best ways to protect your health. While the food we eat in Canada is among the safest in the world, some raw foods and their juices can be contaminated by bacteria, viruses and parasites (foodborne pathogens) which can make you sick. Every year, thousands of Canadians get fo...
Some people can get foodborne illness, also known as "food poisoning", and not even know they have it. Food poisoning is caused by eating foods that are contaminated.
Symptoms can include:
•vomiting
•nausea
•stomach cramps
•diarrhea
Did you know?
You can't tell if food is unsafe by its smell or taste. When in doubt, throw it out!
•Buy cold or frozen food at the end of your shopping trip.
•You can buy and eat foods after the best-before date has passed. Foods that are likely to spoil should be properly stored and they should be eaten as quickly as possible.
•Keep your raw meat, poultry, fish and seafood away from other food in your grocery cart.
•Examine fruits and vegetables carefully and avoid buying items that are bruised or damaged.
It is extremely important to keep cold food cold and hot food hot, so that your food never reaches the "temperature danger zone". This is where bacteria can grow quickly and cause food related illness.
•Keep your raw meat, poultry, fish and seafood cold. Refrigerate or freeze them as soon as you get home from the grocery store.
•Refrigerate fresh fruits and vegetables that need refrigeration when you get home. This includes all pre-cut and ready-to-eat produce.
•Make sure your refrigerator is set at 4 °C (40 °F) or lower and your freezer at -18 °C (0 °F) or lower. This will keep your food out of the temperature danger zone between 4 °C (40 °F) to 60 °C (140 °F) where bacteria can grow quickly.
•Keep your raw meat, poultry, fish and seafood separate from other food in the refrigerator at home. Do this by storing them in different containers.
•Place raw meat, poultry, fish and seafood in sealed containers or plastic bags on the bottom shelf of your refrigerator so raw juices won't drip onto other food.
The following recommended refrigeration times are for safety, and the freezing times are for quality. If you store properly wrapped food in your freezer the quality may be maintained for longer periods of time.
Cleaning your hands, kitchen surfaces and utensils, fruit and vegetables and reusable grocery bags will help eliminate bacteria and reduce the risk of food related illness.
•Wash your hands with soap and warm water for at least 20 seconds.
•Use one cutting board for produce, and a separate one for raw meat, poultry, fish and seafood.
•Use paper towels to wipe kitchen surfaces, or change dishcloths daily to avoid the risk of cross-contamination and the spread of bacteria and avoid using sponges, as they are harder to keep bacteria-free.
The Government of Canada is committed to food safety. Health Canada establishes regulations and standards relating to the safety and nutritional quality of foods sold in Canada. Through inspection and enforcement activities, the Canadian Food Inspection Agency verifies that food sold in Canada meets Health Canada's requirements.
•Food safety tips
•Food and Nutrition (It's Your Health)
•Safe internal temperatures
•Causes of food poisoning
•Food Related Illnesses
•Botulism
It is essential that Food Handlers maintain good personal hygiene as part of the cleaning and sanitizing practices in their workplace. Wiping down a bench with a cloth that has been in contact with unwashed hands after sneezing or coughing increases the risk of cross-contamination. Cross-contamination can be the cause of food-borne illness.
- Improper cooling. Many people think that once a food has been properly cooked, all disease-causing organisms (pathogens) have been killed. This is not true.
- Advance preparation. Advance preparation is the cause of many food-poisoning outbreaks, usually because food has been improperly cooled. Often, foods that are prepared well before serving spend too much time in the danger zone.
- Infected person. Many people carry pathogens somewhere on or in their bodies without knowing it—in their gut, in their nose, on their hands, in their mouth, and in other warm, moist places.
- Inadequate reheating for hot holding. Many restaurants prepare some of menu items in advance or use leftovers in their units the next day. In both cases, the foods travel through the danger zone when they are cooled for storage and again when they are reheated.
Health risks. Every year, more than 4 million Canadians get food poisoning (also known as foodborne illness or food-related illness). Symptoms usually include nausea, vomiting, diarrhea, stomach pain and fever. Usually people recover quickly with no lasting complications, but in some cases, serious complications can occur, including death.
Sep 18, 2023 · Rinse fruits and vegetables under running water without soap, bleach, or commercial produce washes. Rinse fruits and vegetables before peeling, removing skin, or cutting away any damaged or bruised areas. Scrub firm produce like melons or cucumbers with a clean produce brush. Dry produce with a paper towel or clean cloth towel.
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Jul 12, 2024 · 4 steps to food safety. There are 4 basic steps to food safety at home, these are known as the four C’s: cleaning – making sure your hands, surfaces and equipment are clean before, during and after cooking. cooking – making sure food is cooked throughout to kill harmful bacteria. chilling – making sure foods are stored at the correct ...
