Food safety is important for everyone. We can all take simple steps to protect ourselves and others from foodborne illness. The food we eat in Canada is among the safest in the world; however, foods can still become contaminated by bacteria, viruses, parasites, chemicals, and/or other toxins, as it makes its way to the table.
According to the Government of Canada, about 1 in 8 Canadians get sick due to foodborne illness every year. Therefore, Southwestern Public Health (SWPH) is committed to providing resources and education to help keep you and your family's food safe.
Preventing foodborne illness at home and work
Reduce the risk of foodborne illness by following these smart food safety practices:
Clean – thoroughly wash your hands and cooking surfaces
- Always wash your hands for at least 20 seconds before handling food; after handling raw meat, poultry, eggs and seafood; and after changing diapers, touching pets and using the washroom.
- Clean and then sanitize counter tops, cutting boards and cooking utensils with a mild bleach solution (5ml/1 tsp. bleach per 750ml/3 cups water) before and after food preparation and between uses from raw meats to ready to eat foods.
- Discard worn cutting boards/utensils that cannot be easily cleaned.
Separate – avoid cross contamination
Did you know that improper handling of raw meat, poultry and seafood can create an inviting environment for cross-contamination? As a result, bacteria can spread to other foods and/or surfaces throughout the kitchen. To avoid cross contamination:
- Clean and then sanitize counter tops, cutting boards and utensils with a mild bleach solution (5ml/1 tsp. bleach per 750ml/3 cups water) after they come into contact with raw meats/hazardous foods.
- Consider using paper towels to wipe kitchen surfaces or change dishcloths daily to avoid spreading bacteria and, possibly, cross-contamination. Avoid using sponges because they are harder to keep bacteria-free, or wash them frequently in hot, soapy water.
- If possible, use one cutting board for fresh produce and use a separate one for raw meat, poultry and seafood.
- Food safety starts when you shop: separate raw meat, poultry and seafood from other foods in your grocery shopping cart, when bagging your groceries and in your refrigerator.
- Seal raw meat, poultry and seafood in air-tight containers or plastic bags and place them on the bottom shelves of your refrigerator to prevent juices from dripping onto other food.
Chill – when in doubt, throw it out
Use the “two-hour rule” whether you are shopping, cooking or serving.
- Refrigerate or freeze food within two hours of preparing it or buying it.
- If hazardous food has been at room temperature for two hours or more, throw it out.
- On a hot day, foods like meat and dairy products may only last an hour without refrigeration.
- Don’t over-fill the refrigerator. Cold air needs to circulate above and beneath food to keep it safe.
Cook – take the guess work out of cooking
One of the most important tools you can keep in your kitchen is a good quality thermometer. Cooking meats/hazardous foods to the correct internal temperature is the final step in ensuring that the food you eat and serve is safe.
Cooking times vary for meats, poultry and fish, and depend on the cut, which include:
- Whole poultry: 82°C
- Ground poultry, poultry parts, poultry pieces: 74°C
- Food mixtures containing poultry, eggs, meat, fish, or other hazardous foods: 74°C
- Seafood: 74°C
- Pork, pork products, ground meat other than ground poultry: 71°C
- Fish: 70°C
After cooking, keep foods out of the “danger zone” (4°C to 60°C or 40°F to 140°F) by preparing them quickly and serving them immediately.
When cooking in a microwave oven, make sure the food is cooked thoroughly. For best results, cover food, stir, and rotate for even cooking and follow suggested standing times.
Food safety in schools
Many school programs use food as a resource or activity, including healthy snack programs, hospitality, fundraisers, catered meals, and barbecues. Southwestern Public Health (SWPH) works closely with schools to ensure that the food available for these events is prepared, stored and served safely to reduce the risk of foodborne illness.
This is achieved by:
- Inspecting and working with members of food premises/programs in schools to make sure they meet the requirements of the Ontario Food Premises Regulation (R.R.O. 1990, Reg. 562). This includes:
- Cafeterias, healthy snack programs, special events such as fundraiser/BBQ’s, etc.
- Supplying information and educating operators on safe food handling practices
- Working with school boards on food safety matters
- Working with teachers to offer and being a part of the food handler training and certification for high school students.
For more information, see the Food Safety in Schools resource used to guide schools in maintaining compliance with the Ontario Food Premises Regulation (R.R.O. 1990, Reg. 562).
Safe cooking temperatures
Not sure what temperature your food should be? Visit Health Canada’s Safe Internal Cooking Temperatures and print the Safe Internal Cooking Temperatures Chart for proper cooking temperatures of high risk food items.
Safe food storage
Storing food properly is an important part of preventing foodborne illness. Learn more about safe food storage.
Food safety during a power outage
Do not open the refrigerator or freezer door, unless absolutely necessary, in order to maintain the cold temperature during a power outage.
- A full freezer will keep food frozen for about 48 hours. A freezer that is half full will keep food frozen for about 24 hours.
- An unopened refrigerator will keep food cold for about 4 hours.
- If available, add ice to the refrigerator to keep the food at a safe temperature if the power will be out for long periods of time.
If you know that a power failure will last for a long period of time, see if you can take the food to a friend or family member nearby who has power.
Please Note: For food premises, the food must be stored in an inspected refrigerator that is able to maintain the internal temperature of food at 4°C or less. Should a power outage occur in a food premises, they should contact SWPH immediately for further direction.
Handling refrigerated and frozen food after a power failure
Discard any food that has been at room temperature for two or more hours, as well as any food that has an obvious unusual colour or odour. Keep in mind that food contaminated with bacteria does not necessarily smell bad or appear spoiled. Therefore, it is important to follow the “when in doubt, throw it out” rule to ensure that the food you and your family eats is safe.
Food that still contains ice crystals or feels refrigerator-cold can be re-frozen.
If raw food has leaked during thawing, clean and disinfect the areas the food and/or its juices have touched. Do not reuse the cloths used for clean-up until they have been cleaned and disinfected.