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Millions of Canadians
get sick every year
from food-borne illnesses
caused by bacteria
like Salmonella
and E. coli.
Many of these illnesses
can be avoided.
You can protect yourself
and your loved ones
by taking
precautions
when you handle, prepare
and store your food.
Wash your hands for
at least 20 seconds
with soap and
warm water
before and after
you handle food.
This helps prevent the
spread of bacteria.
Be sure to cook
foods thoroughly
and follow the
simple rule:
keep cold foods cold
and hot foods hot.
Always keep
your raw meat,
poultry and
seafood
separate from
other foods
in your grocery
shopping cart,
grocery bags and in
your refrigerator.
Store raw meat, poultry,
and seafood in a container
or on a plate
in your fridge
so juices can't drip
on other foods.
Wash fresh fruits and vegetables
before cutting them.
Clean counters and
cutting boards
before and after
using them.
Follow cooking and storage
instructions for all foods.
Discard foods that are past
their "best before" dates.
The most reliable way to
tell that food is cooked
to a temperature that will
kill harmful bacteria
is to use a food
thermometer.
Near the end of cooking,
insert thermometer probe
into the thickest
part of the meat
being careful not
to touch the bone
as this will affect the accuracy
of the thermometer reading.
Consult food packaging
or thermometer guide
for the meat's safe
internal temperature.
Always wash the thermometer
probe with warm soapy water
before checking
another piece of meat
or the same
piece of meat.
Refrigerate or freeze
perishable food
within two hours
of cooking.
Freeze or eat leftovers
within four days of cooking.
Always reheat leftovers until
steaming hot before eating.
Keep refrigerators clean
and at a temperature
below four degrees Celsius
or 40 degrees Fahrenheit.
Freeze foods at or below
minus 18 degrees Celsius
or 0 degrees
Fahrenheit.
Protect yourself and
your loved ones.
Remember to "Clean", "Separate",
"Cook", and "Chill".
Bon appétit!
♪
A message from the
Government of Canada.