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Prevent food poisoning by following these steps to safe food:

Buying Food

Shop for food on your way home. Do not leave food in a car, especially on a warm day.
Check food for "best before dates" and "code dates".
Buy food that is at the correct temperature.
Do not buy cans of food that bulge at the ends, leak, or are badly dented.

Storing Food

Put food in the refrigerator or freezer as soon as possible.
Keep a thermometer in your refrigerator and in your freezer. Check them often so that you know the temperatures are safe.
Keep your refrigerator below 4 degrees C (40 degrees F).
Keep your freezer at -18 degrees C (0 degrees F).
Check a food storage chart so that you know how long foods can be kept in the cupboard, in the refrigerator, and in the freezer.

Remember, "When in doubt, throw it out."

Throw out mouldy food. You may be able to save hard cheese like cheddar, by cutting an inch around the mould.
Liquid or semi-solid foods like syrup, jam, jelly, cottage cheese, sour cream, or cream cheese that are mouldy should be thrown away.
If you re-use containers that held mouldy food, wash them carefully with hot, soapy water.
Raw juices from meat, fish and poultry can be a source of bacteria. In the refrigerator, place packages of meat, fish and poultry on plates so that their juices do not drip on other foods.
Freeze fresh meats, fish and poultry if you do not plan to use them right away.
Use leftovers quickly. They have a short shelf life.

Preparing Food

Wash your hands with soap and water before handling food. Encourage children to wash their hands before handling food.
Wash your hands after handling raw meats, fish and poultry, after using the bathroom, after changing diapers, after coughing or sneezing, after blowing your nose, after handling pets, after working in the garden, and after cleaning the litter box.
Keep counters, cutting boards, utensils and sinks clean.
Dish cloth savvy:
- Dish cloths and tea towels can be a source of bacteria if they have been around the kitchen too long.
- Change dish cloths and tea towels 3 or 4 times a week. Put the soiled ones in the laundry.
- When you clean up after handling raw meats, always change the dish cloth as soon as possible.
- Wash kitchen brushes in the dishwasher. Put kitchen sponges in the laundry.
Wash fruits and vegetables, including salad greens, before eating.
Thaw frozen food safely:
- In the refrigerator - place the food on a plate so that the juices do not drip on other food.
- In a sink filled with cold water.
- In cold running water.
- In a microwave oven - follow the defrost instructions that come with the microwave.

Do not thaw frozen food at room temperature. Cook thawed food right away, or put it in the refrigerator.

Marinate raw meats, fish or poultry in the refrigerator, not at room temperature. If you plan to use some of the marinade as a dip or a basting sauce, put some in a separate dish before adding the food to be marinated.
Prepare hamburger patties and other meats and poultry quickly. Cook them soon or put them in the refrigerator.
Always wash your hands after handling raw meats, fish or poultry.
Do not reuse dishes, knives, cutting boards or counters until they are washed with hot, soapy water.

Cooking Food

Cook ground meats and poultry thoroughly.
"Think-No Pink" The centres of hamburger patties should be brown, and the juices should be clear. Use a meat thermometer to check the temperature of larger cuts of meat and poultry.
Place cooked meats and poultry on clean plates and platters. This is very important.
Serve foods soon after cooking or keep them hot, above 60 degrees C (140 degrees F). Do not let cooked food sit at room temperature for more than 1-2 hours.

Cooling Food

Not cooling food quickly is one of the most common causes of food poisoning.

Food that is prepared or cooked ahead of time for serving later, should be cooled quickly to keep it safe.
- Cool containers of hot food quickly by placing them in a sink full of very cold water. If you can add ice, the cooling will be even faster. This really works!
- Stir liquid foods to speed up cooling.
- Divide the food into smaller containers and refrigerate uncovered. Once the food has cooled, cover the containers with plastic wrap or lids.
Prepared foods such as sandwiches, appetizers, and salads (e.g. potato and pasta) should also be cooled quickly, until serving.

Leftovers

Leftovers are sometimes called "recycled foods".

Refrigerate leftover foods as soon as possible after a meal.
Use leftovers within a day or two, or freeze them. Before freezing leftovers, put the date on the container.
Reheat leftover food thoroughly to at least 74 degrees C (165 degrees F). Bring soups, and sauces like gravy, to a boil.
If you have any doubts about a leftover food, throw it out.

Safety Tips For Summertime Food

Camping? Barbecuing? Picnics? Hiking? The same food safety rules apply. In fact, you may have to work harder to keep food safe when you cook outdoors.

Keep food cold. Use insulated coolers, and add ice, dry ice or commercial freezing gels to keep the air inside the coolers cold. Keep the lids on coolers and store them in the shade at picnics and other outdoor events. If the ice in the cooler is melting, add more ice if available. When organizing the food for camping, freeze as much food as possible and then place it in coolers. This will help keep food cold, longer. Cook or eat the most perishable foods first, then use the less perishable items.
If you cannot keep food cold, it will take some creative menu planning to choose less perishable foods. Canned foods, peanut butter, dry cereals, dried foods such as soup and sauce mixes, rice, pasta, lentils and beans, and fresh fruits and vegetables are examples of less perishable foods.
Wash fruits and vegetables before packing.
When barbecuing, keep food in the refrigerator or cooler until you are ready to put it on the grill.
When preparing food outside, keep everything clean. Wash your hands before handling food. If water will not be available, take along disposable, wet handiwipes to clean your hands.
Place cooked or barbecued food on clean plates. Do not use the same plate that held the raw meat or poultry.

Steps to Safe Food

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