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Safe Food Handling Tips
Food safety is a very important issue for Canadians. We can all play a role in making sure that the food we put on our tables is safe to eat.
Here, you'll find easy-to-read tips that are regularly updated by Health Canada and the Canadian Food Inspection Agency (CFIA). So, come visit us often to find out more about food safety and how to improve food safety in your family's kitchen.
In this topic...
- Safe Food Handling Tips
- Ground Beef Safety
- Produce Safety
- Safe Food Handling: Your Interactive Guide
Safe Food Handling Tips for
- Adults 60+
- Allergy Awareness When Packing School Lunches
- Avoiding Common Allergens in Food
- Barbecuing
- Children Ages 5 and Under
- Eggs
- Fiddleheads
- Halloween
- Holiday
- Home Canning and Botulism
- Home Canning and Bottling of Seafood
- Internal Cooking Temperatures
- Leftovers
- Mechanically Tenderized Beef
- People with Weakened Immune Systems
- Pregnant Women
- Preparing and Handling Powdered Infant Formula
- Preventing Infant Botulism
- Raw Milk
- Reusable Grocery Bags and Bins
- Shellfish
- Sprouts
- Summer
- Avoiding Common Allergens in Food
- Turkey
- Unpasteurized Juice and Cider
- Use of Microwave Ovens
- Using Digital Food Thermometers
- Vegetables and Herbs Stored in Oil
Quick Tips
Here are some quick but important food safety tips to keep in mind in your kitchen to help reduce the risk of foodborne illness, such as E. coli, Listeria and Salmonella:
Cook: Always cook food to the safe internal temperatures. You can check this by using a digital food thermometer.
Clean: Wash your hands and surfaces often with warm, soapy water.
Chill: Always refrigerate food and leftovers promptly at 4°C or below.
Separate: Make sure to always separate your raw foods, such as meat and eggs, from cooked foods and vegetables to avoid cross-contamination.
www.befoodsafe.ca
