Separate: Always separate your raw meat, fish and eggs from cooked foods, fruits and vegetables. Pack them in separate bags and wrap them separately in the refrigerator. This avoids cross-contamination.
Clean: Wash your hands, kitchen surfaces, utensils and reusable shopping bags with warm, soapy water to eliminate bacteria and reduce your risk of food borne illness. Use a separate cutting board for raw meat/fish. Sanitize boards and utensils with a mixture of water and bleach (1 tablespoon per gallon).
Chill: Always refrigerate food and leftovers promptly at 4°C (40°F) or below. Foods should be refrigerated within 2 hours, but it’s okay to put hot food in the refrigerator.
Cook: Always cook food to safe internal temperatures. Cut open poultry to make sure there is no “pink”. Use a digital food thermometer and consult Internal Cooking Temperature Charts at befoodsafe.ca.