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Reduce the risk of food borne illness by following these four steps.
Step 1: Clean
Clean your hands, surfaces and equipment. Do it often and do it well! Bacteria can get onto hands, cutting boards, knives, dishcloths, countertops and the food itself.
Handwashing is one of the most important ways you can prevent food borne illness.
Equipment Cleaning Tips
Clean kitchen equipment and dishes with hot water and dish detergent, rinse and then sanitize.
To sanitize dishes and cutting boards do the following:
- Add 2.5 ml (1/2 teaspoon) of household bleach to every 1 litre (4 cups) of warm water you put in the sink.
- Soak dishes and cutting boards for at least 45 seconds.
- Let them air dry completely before use.
To sanitize kitchen counters, tables, taps, sinks and appliances (including fridge door handles), follow these steps:
- Mix 5 ml (1 teaspoon) of household bleach per litre (4 cups) of water.
- Put mixture in a labelled spray bottle.
- Squirt the mixture on countertops and other surfaces.
- Wipe with a clean cloth or paper towel.
- Make a fresh solution often.
To clean dishcloths, aprons and towels run them through the washing machine often.
Step 2: Separate
Do not contaminate your food!
Cross-contamination occurs when bacteria spread from one food item to another. This can easily happen when cooked or ready-to-eat foods come into contact with raw meat or other uncooked foods, dirty hands or contaminated utensils. Keep raw and ready-to-eat foods separate!
Common sources of cross-contamination are:
- Cutting boards, countertops, plates and other food surfaces
- Slicers, mixers and grinders
- Serving utensils, knives and tongs
- Hands
- Insects
- Food probe thermometers (these are used to test the inside temperature of food)
- Juices from raw meats dripping onto cooked or ready-to-eat foods
Separation tips
- Store raw meat, poultry and seafood on the bottom shelf of the fridge.
- Use separate cutting boards (e.g. always the same one for raw meat and a different board for fruits and vegetables).
- Wash, rinse and sanitize cutting boards, utensils and food probe thermometers before re-using.
- Never put cooked food on a plate, cutting board or surface used for raw meat, poultry, fish or eggs while preparing food.
- Marinate foods in the refrigerator and do not use the same marinade for basting.
- Do not smoke while preparing food.
Step 3: Cook
Cook food to a high enough temperature and keep it out of the danger zone! The danger zone, where bacteria grow rapidly, is between 4°C (40°F) and 60°C (140°F).
- To properly cook meat, poultry, fish or eggs, heat them to a high enough temperature for a long enough time to prevent harmful bacteria from multiplying.
- After cooking, keep hot food at 60°C (140°F) or hotter until it is served.
- Serve hot food while hot, or put it in the fridge or freezer as soon as possible once cooled (within two hours of preparation).
Cooking tips
- 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.
- Bring sauces, soups and gravy to a boil when reheating.
Step 4: Chill
Keep cold foods cold!
This will reduce the risk of food borne illness because cold temperatures slow down the growth of bacteria.
Be aware of the Danger Zone.
- Keep food at 4° C (40°F) or colder in the refrigerator
- Keep food at -18° C (0°F) or colder in the freezer
Refrigerator tips
- Refrigerate meat, poultry, fish, eggs and dairy products within two hours of purchase or preparation.
- Store eggs in the main body of the fridge, not the fridge door.
- Transfer hot food to small, shallow containers before refrigeration. This helps food cool quickly in the fridge.
- Do not over-pack the fridge. Cool air must circulate to keep food safe.
- Use thermometers in refrigerators and coolers to check that they stay cold enough.
Defrosting tips
- Defrost food in the fridge. Place the food on a lower shelf in a container and allow 10 hours per kilogram to thaw.
- Defrost food under cold running water.
- Defrost food in the microwave. Cook it immediately after thawing.
- Never defrost food on the kitchen counter. The outer layers of food will defrost first, before the inside thaws. Bacteria can grow in these conditions.
Food transportation and storage
- Keep food covered at all times unless it is being prepared or served.
- For transport or storage, keep food tightly covered in clean food containers or single-use food bags, wraps or foil.
- If you are transporting hot food from one location to another, put the covered food in an insulated thermal container or wrap it in foil and cover with heavy towels. Include a thermometer to check that the food stays at 60°C (140°F) or hotter.
- If you are transporting cold or cooling food from one location to another, put the covered food in a cooler with ice or frozen gel packs. Include a thermometer to check that the food stays at 4°C (40°F) or colder.
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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