Food Safety

The home kitchen is an important front in the battle against foodborne illness. Careless handling of food at home can lead to the growth of pathogens that can make you sick. Most foodborne illnesses could be avoided by following a few simple steps.

Wash your hands with soap. The most important step is also the easiest - keep your hands clean while handling food. Wash your hands thoroughly before you begin preparing food, after handling raw product, after visiting the toilet, after touching pets, after touching your skin or hair. Make a habit of washing your hands between every different activity.  Having alcohol hand sanitizer available for use is also useful, but should not replace hand washing. It should only be used when hand washing is not plausible.

Protect against cross-contamination. In order to prevent any possible cross-contamination, sanitize all surfaces, including cutting boards and kitchen counters, after each use. Be especially careful to wash knives and surfaces after cutting raw poultry, meat and fish. A sanitizing solution of 1 part household chlorine bleach (unscented) to 10 parts of water is effective in killing the harmful micro-organisms that cause foodborne illness. Store raw meat and defrost food at the bottom of your fridge to prevent drips from contaminating other ready to eat foods. Also, air-dry your dishes; avoid touching dishes and utensils with multi-use cloth towels and dishrags.

Keep foods out of the "Danger Zone". Hazardous foods should always be kept very cold or very hot. Foods that are in between 4° and 60° Celsius can serve as a breeding ground for harmful bacteria. Once food is cooked, serve hot or (if serving later) rapidly chill in the refrigerator. Do not allow food to cool on the countertop at room temperature. If hazardous food has been kept at room temperature for more than 2 hours, throw it out.

When buying food check the "Best Before" date and always use up food by this date. Don’t accept or use food in damaged cartons or containers. Make sure that raw meat is completely wrapped and kept apart from ready to eat foods so there is no cross-contamination. Shop for milk and other perishable items last, just prior to check-out. Immediately take these perishable items home or place them in a cooler to maintain proper temperatures.

Be extra-careful in the summer. Summer is the peak period for foodborne disease. While the micro-organisms that can cause disease grow faster in the summer months, the real culprit is often our enjoyable summer cookouts and picnics. Protect against cross-contamination by using a clean platter or plate to take food off the grill and by using separate tools to handle raw and cooked meats. Also, keep raw meats and chilled foods safe in a cooler while the grill is heating up. After meat has been removed from the grill, use fresh sauces. Never use the marinade that was in contact with the raw meat.

Remember...Take extra care if young children, pregnant women, anyone who is ill or elderly people are eating with you, as they can be particularly vulnerable to the pathogens which cause foodborne illness.

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