Food Safety

Food Safe 101

Food safety is a very important issue for everyone, Let’s all play a role in making sure that the food we put on our tables is Fresh and safe to eat. Every year, more than 4 million in Canada alone get Food Poisoning, also known as “Food-Borne Illness.” Protect yourself by learning about Food Poisoning, its Symptoms and Treatments, and how to avoid getting sick in the first place.

Each year over 550,000 cases of domestically acquired food borne illness occur in BC (based on estimates from 2000 to 2010). This is equivalent to 13% of the BC population getting sick with food poisoning every year (or 1 in 8 individuals). Five Pathogens cause 90% of all


Food safety: what you should know

  • How long do I need to wash my hands? To thoroughly get rid of bacteria, you must wash for 20 seconds with soap and warm water.


  • Clean surfaces before and after handling food Use antibacterial spray to wash off surfaces before and after handling all foods.


  • Sponges also sponge up bacteria Kitchen sponges are the number 1 source of germs in the house (more than your bathroom!). To kill bacteria, microwave a damp sponge once a week for one minute. Replace as frequently as possible, and toss out immediately if your sponge starts to smell.


  • Separate your foods It is very important to separate raw meat, poultry, and seafood from fruits, vegetables, and cooked foods when preparing meals.


  • Cook meat thoroughly Chicken, pork, hamburger, sausages, chicken nuggets, kidneys, livers, kebabs, and any meat or fish that have been minced or skewered should be thoroughly cooked through (juices run clear).


  • Storing meat and animal products properly Refrigerate meat, eggs, seafood and other perishables within 2 hours. Store meat/poultry on bottom shelf of refrigerator so as not to touch or drip on any other food. Cooked meat should always be stored separately from raw meat.

Preventing Food-borne Illness

Humans can become sick by eating contaminated food and water. Risk of food-borne illness can be lowered by eating properly cooked poultry and meat, drinking pasteurized milk and juice and by following general food safety precautions. For more information, click on the links below:

Food Safe Sheets

  1. Recommend Storage Time’s
  2.  Food Thermometers Types & Calibration
  3.  Meat Thermometer
  4.  Safe Minimum Internal Temperature Chart
  5.  Food borne Illness Chart
  6.  Safe Internal Cooking Temperature’s

Find out what's on your food at:

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