Food Safety : Reduce the risk of foodborne illness

Wash hands, utensils and surfaces with hot soapy water before, during and after preparing foods. Sanitize countertops, cutting boards and utensils with a mild bleach and water solution. Wash all produce thoroughly before eating or cooking.

Keep raw meats and poultry away from other foods during storage and preparation. Keep separate cutting boards for raw meats and vegetables. Always keep foods covered.

Cook food thoroughly – cooking times and temperatures vary for different meat and poultry. Prepare foods quickly, and serve immediately so foods don't linger at room temperatures where bacteria can grow.

Refrigerate or freeze perishables, prepared food and leftovers within two hours. Make sure the refrigerator is set at a temperature of 4°C (40°F), and keep the freezer at -18°C (0°F).

This message is provided in cooperation with the Canadian Partnership for Consumer Food Safety Education's FightBAC !™ campaign.

See also :

• E-coli Bacteria
• Sport Fish Contaminant Monitoring Program
• Water Safety

• The Canadian Partnership for Consumer Food Safety Education
• The Ontario Ministry of Agriculture and Food
• The Canadian Food Inspection Agency

Or, contact your local public health unit.