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Food Safety Tips

Always wash your hands
  • Cook whole birds until a meat thermometer inserted into the thickest part of the thigh registers 82°C (180°F). Another test for doneness is to insert a metal skewer into the thickest part of the thigh. The meat should be tender and the juices should run clear, not pink.
  • Make sure hot foods are kept at 70°C (160°F) or warmer. Use a warming tray to keep hot foods hot.
  • Place poultry, meats and eggs in your shopping trolley last to prevent them from warming up as you shop.
  • Don't put knives or other sharp objects into a sink full of water. Someone could reach in and get hurt.
  • Don't give small children difficult-to-eat foods in whole form. When children get old enough to chew hot dogs, grapes, carrots and other difficult foods, cut them into small, strip-shaped pieces before serving.
  • Never place food on the same plate or cutting board that previously held raw meat, poultry or seafood, unless the cutting board has been thoroughly washed.
  • When purchasing fully-cooked take-away meat dishes, such as ribs or hamburgers, make sure they are piping hot, not warm. Use within 2 hours or refrigerate in shallow containers. Eat within 3 to 4 days.
Wash vegetables before use
  • Scrub hearty vegetables, such as potatoes and carrots, with a stiff brush under running water if you want to eat the skin.
  • Never add water to a pan that has hot oil in it. It could make the oil splatter and burn someone.
  • Label leftovers with the current date. Eat or freeze within 3 to 4 days. Check the refrigerator once a week and discard old leftovers. When in doubt, throw it out!
  • Thaw frozen poultry on a bottom shelf in the refrigerator, not on the benchtop. Boneless chicken breasts will usually thaw overnight. Bone-in parts and whole chickens may take 1 to 2 days longer.
  • Keep food preparation areas in the kitchen clean. Wash benchtop, cutting boards, utensils and your hands in hot, soapy water. And don't let the family pet jump up on kitchen benches.
  • Leave ready-to-eat foods containing eggs, meat and dairy products in the refrigerator until you are ready to serve them. This includes cream pies and cakes frosted with cream cheese or whipped topping.
  • Do not leave raw or cooked eggs at room temperature for more than 2 hours.
  • Always wash your hands with hot soapy water for at least 20 seconds before and after handling food.
  • Refrigerate or freeze leftovers within 2 hours.
  • Use fresh poultry within 1 to 2 days of purchasing.
  • Cool down leftovers quickly. Before refrigerating or freezing: slice large cuts of meat and store in serving-size packets; use small containers to store stews and casseroles.
  • Replace and wash dish towels and sponges often to prevent the spread of harmful bacteria throughout the kitchen. Use paper towels to dry washed hands after handling raw foods.
  • To use a marinade as a dipping or basting sauce, set aside a portion before adding raw food.
  • Cook all minced meats until there is no longer any pink colour or to a temperature of 70°C (160°F).
  • Poultry may be marinated in the refrigerator for up to 2 days. After marinating, be sure to discard the marinade.
  • Select fresh-looking fruits and vegetables that are not bruised, shrivelled, mouldy or slimy. Be sure to inspect packaged produce carefully for signs of mould or slime.
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