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Food Safety at Home

Food safety is important everywhere, including in your home. If food is not prepared safely, it can cause food-borne illness. Most food-borne illnesses are preventable and are connected with poor food handling methods. Some good food safety steps you can take include:
 
Clean
  • Wash hands often when preparing food.
  • Wash all utensils, cutting boards, counters with hot soapy water after preparing each type of food item and before moving onto the next item.
  • Wash fruits and vegetables before use.
 
Cook
  • Ensure all food is cooked to the correct temperature.
  • Use a thermometer to make sure the correct temperature is reached.
  • Never use leftover marinade for basting or as a sauce unless it is cooked before use.
 
 
Food Pr​​oduct
Celsius
(C)
Fahrenheit
(F)
Poultry:
Whole Poultry
Individual Pieces
82°
74°
180°
165°
Mixtures:
Containing poultry, egg, meat, or fish
74°
165°
Beef, Veal & Lamb:
Ground, deboned, rolled roasts
71°
160°
Pork:
All products
71°
160°
Beef, Veal & Lamb:
Chops, steaks or roasts
Rare-well
60-71°
140-165°
Fish:
All products
70°
158°
Eggs
63°
145°
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Chill
  • Keep your refrigerator at 4°C (40°F) or below.
  • Cool leftovers and take-out foods within 2 hours.
  • Use an ice pack or frozen drink to keep food cold in your lunch box until lunchtime.
  • Defrost foods by:
    • thawing in a refrigerator
    • or under cold, running, potable, water or as part of the cooking process; or in a - but only if you cook it immediately after.
 
Separate
  • Separate meats, poultry, and seafood during storage and preparation from foods that will not be cooked.
  • When shopping, use different bags for raw meats.
  • Use separate utensils and cutting boards for fresh produce and raw meats, poultry and seafood. Don’t cross-contaminate.
  • To increase your food safety knowledge, consider taking the Safe Food Handler Course offered by the health unit. 

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