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Harmful micro-organisms grow easily in certain kinds of food. These types of food are called potentially hazardous food. You must be very careful when you are preparing or storing the following kinds of food:
- Milk and milk products
- Eggs
- Cooked rice
- Meat and poultry
- Fish and shellfish
- Cooked vegetables
- Raw sprouts
When these foods are refrigerated, be sure the temperature stays at 4°C (40°F) or colder. When these foods are hot, be sure the temperature stays at 60°C (140°F) or hotter.
Temperatures
Keeping food out of the Danger Zone will ensure that bacteria cannot grow quickly. See the chart below or download the PDF (at right).
Use a food thermometer to measure the internal temperature of cooked foods. Make sure that meat, poultry, egg dishes, casseroles and other foods and leftovers are cooked to safe internal temperatures.
Cook ground meat or ground poultry until it reaches a safe internal temperature. Colour is NOT a reliable indicator of doneness.
Contact & More Information
For more information you can contact the health unit at 519.482.3416, or toll free at 1.877.837.6143.
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