Safe food handling

Food-borne illness (e.g., vomiting, diarrhea) is caused by bacteria and viruses. A bad smell or taste can be caused by different bacteria than the ones that give someone food-borne illness. The germs that make you sick are usually odourless, colourless and invisible.

The basic rules for food safety focus on four key practices: clean, separate, cook and chill. Following these practices reduces the risk of food-borne illness to your customers, clients, friends, family and yourself.

Clean

It is important to wash hands and surfaces often. Wash hands with warm water and soap for at least 20 seconds before and after handling food.

Surfaces and utensils should also be cleaned frequently. Wash cutting boards, utensils and countertops with hot soapy water after preparing each food item and before you move on to the next food. Countertops and cutting boards should be sanitized with a weak bleach solution (2 mL household bleach (5.25%) to 1 L water). Be sure to change dishcloths daily and avoid using sponges.

Fresh fruit and vegetables, however, should be washed without soap in potable running water.

Separate

Separate foods to avoid cross-contamination with bacteria found in eggs and raw meats (e.g., beef, poultry, fish and seafood). It is also important to:

• use different cutting boards for produce (fruit and vegetables) and raw meat/seafood
• keep raw meat, poultry and fish separate from cooked or ready-to-eat foods.
• use clean plates and utensils for cooked food, never reusing those that held raw meat

Cook

Cook food to a safe temperature. Proper cooking kills most bacteria like Salmonella that cause food-borne illness. The only sure way to know food has reached a safe internal temperature is to check it with a food thermometer:

• beef/veal steaks and roasts 71°C (160°F) to 77°C (170°F)
• ground beef/pork, pork chops 71°C (160°F)
• ground chicken/turkey, hot dogs 74°C (165°F)
• chicken/turkey breast 74°C (165°F)
• chicken/turkey, whole bird 82°C (180°F)

Food thermometers and any equipment used to handle raw meats should be washed thoroughly with soap and water after each use. Uncooked foods that contain raw egg (e.g., custard, cookie dough) carry a higher risk of food poisoning.

Chill

It is vital to refrigerate food promptly so it never reaches the “danger zone” (between 4°C/40°F and 60°C/140°F) where bacteria can grow quickly and cause food related illness.

Chill leftovers and takeout foods within two hours. The safest way to thaw food is in the refrigerator, especially raw meat, poultry, fish or seafood. Storing food at the right temperature helps prevent illness because it slows the growth of bacteria.

• How To Wash Your Hands (PDF 433 KB)
• Temperature Danger Zone (PDF 437 KB)
• Cold Food Storage Chart (PDF 292 KB)
• Fiddleheads and Food Safety (PDF 129 KB)
• Growing Garden Edibles in Urban and Industrial Areas (PDF 535 KB)
• Raw Oysters Guidelines