Food Safety Today
Consumers Today
Once the food is in your hands, it is up to you to make sure that it remains safe to eat.
Your responsibility begins when you buy the food, and ends when all the leftovers
are gone. Buy foods that are fresh and have not passed their best-before dates.
Wash your hands and food-preparation surfaces often, keep foods safely stored
and separated, and cook and chill the food properly.
Follow Four Rules
Clean, Separate, Cook, and Chill
If you follow these four food-handling steps, you will reduce the risk of getting a food-borne illness caused by microbes.
1. Clean
Wash hands often, for at least 20 seconds, with soap and water.
Use a mild bleach and water solution to sanitize countertops, cutting boards, and utensils.
3. Cook
Keep hot foods hot: at or above 60°C (140°F).
Use a digital food thermometer to test internal temperatures.
Refer to a cooking temperature chart.
2. Separate
Use separate cutting boards: one for raw meats, poultry and seafood, and another for ready-to-eat and cooked foods.
Keep foods
covered to avoid cross-contamination.
4. Chill
Refrigerate foods within two hours of cooking.
Use a refrigerator thermometer.
Keep cold food cold: at or below 4°C (39°F).
Courtesy of the Canada Food Inspection Agency
