Health and Hygiene Council™ - Conseil de la santé et de l'hygièneMC - Canada
PRACTICAL HEALTH & HYGIENE TIPS

Food Preparation - Cooking and Storage
FACT:
Public Health experts estimate that there are 11 to 13 million cases of foodborne illness in Canada every year.


Source: www.inspection.gc.ca/english/fssa/concen/cause/salmonellae.shtml, An Ounce of Prevention Keeps the Germs Away (brochure developed by CPHA)



TIPS:
When should we care about food safety?
  • Whenever food is handled, cooked or stored.


How do we keep food safe?
  • Store and prepare raw meat, poultry, and seafood away from all other foods.
  • Store food in the fridge at 4°C, do not overfill and allow cold air to circulate.
  • Where refrigeration is not possible use food preservatives such as salt and freshly prepare food each day.
  • Prevent food juices from dripping onto other foods.
  • Wash hands after each stage of food preparation and particularly after touching raw meat and poultry.
  • Cut meat and vegetables with separate knives and cutting boards.
  • Clean all contaminated items including utensils, cutting boards, and kitchen worktops after using.
  • Cook all meat products thoroughly. Whole chicken should be cooked at 82°C, chicken breast at 77°C, all other meats and egg dishes at 71°C.
  • Don't leave cooked food sitting at room temperature for longer than two hours.
  • Reheat (at 70°C or above) and re-serve leftovers only once.
  • Wash hands before and after eating.


Source: Hygiene Brochure 2008: Setting the Hygiene Standards for a Healthy Home (Developed by the Hygiene Council, 2008)


WHY IS FOOD SAFETY NECESSARY?
  • To stop the spread of food borne illnesses
photo of food prep


The work of the Health and Hygiene Council of Canada and The Hygiene for the 21st Century
initiative is funded through an educational grant from Reckitt Benckiser.

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