Environmental Health

• 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.

• 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.

• 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 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. 

Learn more about:

• Barbeque food safety
• Food and healthy eating
• How to safely cook a turkey
• How to pack a safe lunch
• Outdoor food safety