Keeping food safe is the key to preventing foodborne illnesses. The four basic rules for keeping food safe are: clean, separate, cook, chill.
Clean, separate, cook, chill
Clean
Wash hands and surfaces often. Wash hands with warm water and soap for at least 20 seconds before and after handling food. Wash cutting boards, utensils and countertops with hot soapy water after preparing each food item and before you go to the next food.
Separate
Don't cross-contaminate. Keep raw meat, poultry, seafood and their juices apart from other food items in your grocery cart.
Cook
Cook food to a safe temperature. Use a food thermometer: you can’t tell if food is cooked safely by how it looks.
Chill
Refrigerate promptly. Chill leftovers and takeout foods within 2 hours. Keep the fridge at 4 degrees Celsius (40 degrees Fahrenheit) or below.
Food safety notes
How to: Be Food Safe Canada
Food safety resources
