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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
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You can protect yourself and your loved ones by taking precautions when you handle, prepare and store your food.
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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.
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Be sure to cook foods thoroughly and follow the simple rule: keep cold foods cold and hot foods hot.
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Always keep your raw meat, poultry and seafood separate from other foods in your grocery shopping cart, grocery bags and in your refrigerator.
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Store raw meat, poultry, and seafood in a container or on a plate in your fridge so juices can't drip on other foods.
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Wash fresh fruits and vegetables before cutting them. Clean counters and cutting boards before and after using them.
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Follow cooking and storage instructions for all foods. Discard foods that are past their "best before" dates.
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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 the 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.
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Always wash the thermometer probe with warm soapy water before checking another piece of meat or the same piece of meat.
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Refrigerate or freeze perishable food within two hours of cooking. Freeze or eat leftovers within four days of cooking.
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Always reheat leftovers until steaming hot before eating.
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Keep refrigerators clean and at a temperature below 4 degrees Celsius or 40 degrees Fahrenheit. Freeze foods at or below minus 18 degrees Celsius or 0 degrees Fahrenheit.
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Protect yourself and your loved ones. Remember to "Clean", "Separate", "Cook", and "Chill". Bon appétit!
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A message from the Government of Canada.