Middlesex-London Health Unit

• Buy cold and frozen food last
• Make sure that cold foods are cold and frozen foods are solid.
• Check the "best before" date
• Choose canned foods that are free of dents, cracks or bulging lids.
• Bag raw meat, fish and poultry separately.
• Transport foods home quickly and refrigerate.
• Avoid unpasteurized juices and ciders.

• Keep the refrigerator at 4�C (40�F) and the freezer at -18�C (0�F). Use an appliance thermometer to make sure your fridge is the right temperature.
• Freeze fresh meat, fish or poultry immediately if it will not be used within a few days.
• Store raw meat, fish or poultry on a plate or in a container in the lowest part of the refrigerator to prevent juices from dripping onto other food.
• Store all household cleaning supplies and other chemicals separately and away from food.
• Get rid of household pests such as flies, rodents, and cockroaches.

• Wash your hands with warm water and soap before preparing food and frequently during preparation, especially after handling raw meat, fish or poultry.
• Keep raw meat, fish and poultry and their juices - away from other food.
• Clean and sanitize cutting boards, utensils and containers that have been in contact with raw meat, fish and poultry.
• Change kitchen towels, sponges and cloths frequently.
• Marinate foods in the refrigerator.

Thawing - Always thaw foods

• in the refrigerator
• under cold running water
• in the microwave

Sanitizing solution: 5ml (1 tsp.) bleach in 750ml (3cups) water.

Cooling
Use small containers for rapid cooling.
Avoid the Danger Zone: 4�C (40�F) to 60�C (140�F)

It is important to cool food quickly by:

• Cool food in shallow containers.
• Remove stuffing and cool separately.
• Place containers on wire racks or in an ice bath.
• Cut large pieces of meat into portions.
• Never overload the refrigerator - cool air must be able to circulate.

• Cook meat and poultry thoroughly. Check temperatures with a probe thermometer.

• Cover food with plastic or a lid.
• Stir and rotate food.
• Observe standing time in recipe.

Keep hot food hot, above 60^oC (140^oF).

• on a hot plate,
• on another heat source.

Keep cold food cold, below 4�C (40�F)

• on ice.
• Serve food in smaller containers, keeping extras in the oven for hot food or in the refrigerator for cold food.
• Always use utensils to serve food.
• Use clean containers and utensils to serve food that has been cooked.
• Never use utensils that were used to handle raw meat or poultry.
• Never add more food to serving dishes already on the table.

• Bring soups, sauces and gravy to a quick boil.
• Heat other leftovers quickly and to at least 74� C.
• Throw out leftovers that have been reheated.

• Generally, food with mould on it should be thrown out. Hard cheeses, salamis and some produce may be kept if the mould and a large area around the mould can be cut out.
• Never taste food that doesn�t look right or smell right.

Bacteria that you can't see, taste or smell can multiply rapidly in food if it�s not kept at the right temperature. Bacteria in food can cause illness. Health Canada estimates that 2 million people get food poisoning every year. Most cases of food poisoning can be prevented if food is handled properly.

Common symptoms of food poisoning include nausea, vomiting, diarrhea, cramps or fever. Symptoms can appear 30 minutes from the time the food was eaten to two weeks later. Most often people become sick 4 to 48 hours after eating.

If symptoms are severe, or the person who is sick is very young, elderly, pregnant or already sick with another type of illness, medical attention is recommended.

For more information about Safe Food Handling & Food Poisoning contact Environmental Health at 663-5317 ext. 2300.

January 2004