FOOD SAFETY TIPS

Food Safety Tips

Information and tips to help you handle, prepare and store food safely, and protect yourself and your family from food-related illnesses.

Clean

Our health is in our hands! Clean hands will decrease the possibility of food poisoning and other diseases markedly. Remember the 20/20 rule: wash hands for 20 seconds with warm soapy water dry hands for 20 seconds before starting to cook repeat frequently especially after handling raw meats, or vegetables with visible soil. Wash utensils and cutting boards with soap and warm water, and dry thoroughly, before handling different sorts of foods.This is particularly important when dealing with raw meats and vegetables.

Chill

Food that is meant to be kept chilled should be! As soon as possible after purchase meat, poultry, dairy foods, vegetables, salad ingredients, etc should be refrigerated at or below 5ºC. Sounds easy but often food is left in hot cars or put in refrigerators that are not cold enough. A fridge thermometer should be used to make sure the temperature is at or below 5ºC. The temperature should be adjusted in line with changing seasons and the amount stored. Refrigerate leftovers promptly. Cooked food should be stored in covered containers and either put in the fridge to cool, or frozen immediately. Frozen foods should be defrosted in the fridge NOT on the kitchen bench. If in doubt, throw it out!

Cook

Properly cooking food minimizes the risk of food poisoning. Cook chicken, minced or boned meats, hamburger, stuffed meats and sausages right through until they reach 75°C using a meat thermometer. Serve hot food steaming hot above 60ºC. Defrost frozen poultry and rolled and stuffed meats thoroughly before cooking. Always follow cooking instructions on packaged foods.

Separate

Cross contamination is a major way for food borne diseases to spread. To avoid cross contamination keep raw and cooked foods separate when storing and preparing. Food should be stored in covered containers in the fridge and put raw meats and poultry in the bottom of the fridge so the juices don’t contaminate food on lower shelves. Don’t put cooked meat back on the plate the raw meat was on.

Food safety for First Nations

Food safety is important. If you eat or serve food that hasn't been properly handled, you and your family could get sick. You could have stomach cramps, nausea, vomiting, diarrhea, and fever. Protect your health, and the health of your family and community: handle food safely.

Meat, poultry, fish and seafood

Canning and bottling of seafood

Home canning and bottling of seafood, such as fish and shellfish, like lobster, clams and whelks, is a popular activity for Canadians in Atlantic Canada. Home canning and bottling allows people to enjoy their favorite seafood when it is not in season or when it cannot be harvested.

 

Eggs

Eggs can provide you with essential nutrients that are part of a healthy diet. But like all foods, it is important that you handle and prepare them with care.

 

Hamburger

Canada's food supply is considered one of the safest in the world. Still, if you eat undercooked ground beef it may result in a type of food poisoning that is commonly called hamburger disease. You can minimize your risk by handling and cooking raw ground beef properly.

Shellfish

Shellfish are nutritious foods that may be enjoyed in a variety of ways. Shellfish can have a pair of shells (bivalve) or a single shell (univalve). Canada's Food Guide to Healthy Eating recommends that Canadians eat at least two servings a week of fish or shellfish.

 

Poultry

Poultry (such as turkey, chicken and duck) can be enjoyed in a variety of ways--but it can also cause food poisoning if it has not been stored, prepared or cooked properly. Protect your family from illness by following some simple rules.

Fruits and vegetables

Fresh herbs

Fresh herbs are often used to season and flavour dishes. Many people grow or buy herbs that are fresh and have not been dried. Popular types of fresh herbs include rosemary, oregano, basil and thyme. Canada's Food Guide recommends a diet rich in fruits and vegetables as part of a healthy diet.

 

Fiddleheads

Fiddleheads are the curled, edible shoots of the ostrich fern (Matteuccia struthiopteris). They are considered a seasonal delicacy in many parts of Canada. FIddleheads are collected in the wild, sold as a seasonal vegetable or served in restaurants. They are also commercially available in cans or as a frozen product.

 

Leafy Greens

Leafy greens are leafy vegetables that are an important part of a healthy diet, as recommended by Canada's Food Guide. Leafy greens usually have crisp green leaves and stalks, and are often eaten raw or lightly cooked to preserve the nutrients. Popular types of leafy greens include lettuce, arugula, bok choy and spinach.

Melons

Melons are fruits that belong to the gourd family and grow close to the ground. A common characteristic that all melons share is a hard skin or rind that surrounds a fleshy center. Some popular types of melons are honeydew, cantaloupe and watermelon.

 

Mushrooms

Mushrooms are the fleshy part of a fungus and usually grow on composted materials and nutrient sources, such as a tree log. Mushrooms can be part of a nutritious diet and provide many nutrients that your body needs. Canada's Food Guide recommends a diet rich in vegetables and fruits to help maintain a healthy life.

 

Sprouts

Sprouts, such as alfalfa and mung beans, are a popular choice for Canadians as a low-calorie, healthy ingredient for many meals. Onion, radish, mustard and broccoli sprouts, which are not to be confused with the actual plant or vegetable, are also common options. However, sprouts can sometimes carry harmful bacteria, such as E. coli and Salmonella.

Tomatoes

Tomatoes can be part of a nutritious diet and are a great source of vitamins and minerals, according to Canada's Food Guide. Tomatoes are fruits and are commonly red but can also come in a variety of other colours, such as yellow, pink and purple.

 

Unpasteurized juice and cider

Consumers need to be aware that there are certain risks involved in consuming unpasteurized products. While most people can safely consume unpasteurized fruit juice and cider, food safety experts don't recommend that children, pregnant women, older adults and people with a weakened immune system consume unpasteurized juice and cider.

 

Vegetables and herbs stored in oil

People sometimes store vegetables and herbs in oil to extend their shelf life or to flavour the oil. Some of these products include garlic, onions, sun-dried tomatoes, hot peppers, mushrooms and various herbs.

Milk and dairy alternatives

Powdered infant formula

Young children, especially infants, are vulnerable to foodborne illness. Health Canada recommends breastfeeding your baby. Breast milk is the best source of nutrients for your baby and can help boost the baby's immune system. When a baby is not breastfed, liquid infant formula and powdered infant formula are acceptable alternatives.

 

Raw milk

Pasteurized milk and fortified milk alternatives have essential nutrients, such as calcium and vitamin D, which are important for the growth of your bones. Eating Well with Canada's Food Guide recommends that Canadians drink 500 ml or 2 cups of milk everyday to make sure that you are getting all the nutrients that you need for good health.

Seasonal food safety

Holiday

Food is an important part of many holiday celebrations. You can help reduce the risk of foodborne illness for your family and friends during the holiday season by following some basic food safety tips.

 

Packing school lunches

While there are food safety tips that you should follow to avoid foodborne illness, it's also important to remember allergy awareness when you are packing lunches for school.

 

Halloween

Halloween is a fun and exciting time for children, and for adults! However, the excitement of Halloween shouldn't make us forget about food safety.

Summer and warm conditions

The risk of food-borne illness increases during the summer when temperatures are warmer and people are more likely to be cooking outdoors. Harmful bacteria spread quickly in warm, moist conditions, so certain food safety measures should be taken.

Food allergens

Common allergens in food

Allergens can cause a reaction in your respiratory system, stomach and intestines, skin or cardiovascular system. The symptoms of allergic reactions vary in type and severity, from mild skin irritations and hives to breathing difficulties and loss of consciousness.

 

Food allergies and intolerances

Parents need to be alert to the risks of food allergies and intolerance  for the safety of their own kids and others.

 

Allergies

A food sensitivity is an adverse reaction to a food that other people can safely eat. Food sensitivities include food allergies, food intolerances and chemical sensitivities.

Allergen labelling

Allergens must be labelled unless they fall under an exemption and pose no health risk to the public.