Food Safety & Your Health
Families get sick from food made at home more often than you think. When food is prepared unsafely, bacteria, viruses and parasites can contaminate your food and cause food-borne illness. It is estimated that there are 11 to 13 million cases of food-borne illness (also known as food poisoning) in Canada every year. Follow these 4 simple steps: CLEAN, SEPARATE, COOK and CHILL to help protect your family from
food-borne illness.
  1. Clean: wash hands and surfaces often—Bacteria can easily spread throughout the kitchen. Wash hands, cutting boards, knives and countertops with hot, soapy water before and after preparing each type of food.

  2. Separate: don't cross-contaminate—Cross-contamination is how harmful bacteria spread. Keep raw meat, poultry, seafood and their juices separate from foods that are cooked or ready-to-eat.

  3. Cook: cook to a safe internal temperature—Improper cooking of food could mean that harmful bacteria survive and make you sick. Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria. Use a probe food thermometer to make sure food has reached a safe internal temperature.

  4. Chill: refrigerate promptly, cool quickly—Bacteria multiply fastest at the temperatures between 4°C (40°F) and 60°C (140°F), so chilling food properly is one of the most effective ways to reduce the risk of illness. Have an appliance thermometer in your fridge and check it often to make sure that it is at the correct temperature.

Download The Safe Cooking Tempuratures Guide
Download Food Safety 4 Simple Steps

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