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Tricks to not get sick. Handling, cooking and storing food properly keeps you and your family safe and healthy! Protect your family with tips for handling, storing, cooking, barbecuing and reheating food. Also find facts on pesticides and food safety, labels and packaging, and allergies.
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.
General food safety tips. Meat, poultry, fish and seafood. Fruits and vegetables. Milk and infant formula. Seasonal food safety. Every year, more than 4 million Canadians get food poisoning, also known as "foodborne illness." Protect yourself by learning about food poisoning, its symptoms and treatments, and how to avoid getting sick in the ...
- Properly chilling food in the fridge protects against food poisoning – the temperature should be between 0°C and 4°C / 32 and 40℉.
- Raw meat and fish should be covered and placed on the bottom shelves of fridges to reduce the chance of juices dripping onto other foods.
- Refrigerators should never be over-filled – well-organized fridges allow for air to circulate properly, therefore maintaining the correct temperature.
- Wash hands thoroughly with soapy, warm water and rinse and dry them well before and after preparing food.
Keep Foods Out of the Danger Zone: Per the Food and Drug Administration (FDA), the temperature danger zone is between 41 F and 135 F. If food reaches the danger zone, immediately reheat to 165 F or rapidly cool to save the food. This is a good reason to check temps at least every two hours. Remember the phrase, “When in doubt, throw it out.” 9.
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Apr 29, 2024 · Wash your hands for at least 20 seconds with soap and warm or cold water before, during, and after preparing food and before eating. Always wash hands after handling uncooked meat, chicken and other poultry, seafood, flour, or eggs. Wash your utensils, cutting boards, and countertops with hot, soapy water after preparing each food item.
