Food Safety
Four steps to food safety
Here are four easy steps to handle food properly:
Wash:
- Wash your hands with soap in warm water before and after handling food.
- Clean and sanitize cutting boards, countertops and utensils.
- Wash fresh fruits and vegetables before preparing or serving.
Separate:
- Keep raw meat, poultry, seafood and their juices separate.
- Never place cooked food on unwashed plates.
- Use different cutting boards: one for vegetables and produce, and one for raw meat, poultry or seafood.
Cook:
- Cook food at temperatures that completely kill harmful bacteria:
- Beef, Pork & Lamb: 71°C (160°F)
- Chicken & Turkey: 85°C (185°F)
- Fish & Shellfish: 74°C (165°F)
- Leftovers and Casseroles: 74°C (165°F)
- Poultry, egg dishes, casseroles and leftovers should always be cooked or reheated to kill germs.
- Thoroughly cook ground meat until the juices run clear.
- Bring sauces, soups and gravies to a boil when reheating.
Chill:
- Don’t leave food at room temperature to avoid harmful bacteria growth.
- Put foods that are likely to spoil in the refrigerator or freezer immediately after purchase.
- Thaw food in the refrigerator at 4°C, or under cool running water (thawing in a refrigerator may require two days to fully thaw, so pre-planning is critical). Never thaw at room temperature.
- Refrigerate or freeze perishable food or prepared food (like takeout and leftovers) within two hours.