Make this Easter a happy one

 

Take the proper food safety precautions

 

NEWMARKET- Easter celebrations are fast approaching and York Region Health Services would like to remind residents to take the proper food safety precautions when preparing food for their families and guests. Below are some food safety tips to keep in mind:

 

• Ensure all meat, including lamb and poultry come from an approved and inspected source. Check for labels and tags on the packaging.  Ask your butcher regarding the source of the meats and look for the following meat stamps:

 

 

             

• Look for tags from a federally or provincially inspected plant
•  Check for stamps on large carcasses and labels on pre-packaged items
• When buying your food, shop for refrigerated items last before proceeding to the supermarket cashier. Store these items in the refrigerator or freezer as soon as you get home
• Cook food thoroughly and keep food out of the Danger Zone. The Danger Zone temperatures are between 4 degrees Celsius (40 degrees Fahrenheit) and 60 degrees Celsius (140 degrees Fahrenheit)
• If you bring home hot food items, they should be eaten as quickly as possible
• Store leftovers quickly after eating and do not refrigerate them for more than 48 hours
• Avoid cross-contamination of raw products on cooked products during storage and preparation
• Use a separate cutting board for raw meats and do not use it for other items
• Wash hands frequently using liquid soap and water
• Keep your work area clean and sanitized. Use a sanitizing solution of 5 ml (1 teaspoon) of household bleach per 1 litre (4 cups) of water

 

Parents please remember, if you and your children are dying Easter eggs this year, keep these tips in mind:

 

• Ensure that eggs are promptly refrigerated once brought home from the store
• Hard boil the eggs and then cool them immediately
• Use an egg colouring dye that is non-toxic
• If you plan to eat the eggs, do not colour those with cracked shells
• Once eggs have been coloured ensure that they are stored in refrigerated conditions at an internal temperature of 4 degrees Celsius (40 degrees Fahrenheit) or lower
• Remember, DO NOT EAT eggs that have been out at room temperature for more than 2 hours
• Keep in mind, that eggs children have dyed at school/craft courses will not have been refrigerated, so make sure that your child is aware that these eggs should not be consumed

 

By following these food safety tips you can reduce the risk of family members contracting a food-borne illness. For a food safety brochure or for more information on this and other health-related issues please contact York Region Health Services Health Connection at 1-800-361-5653 (toll free) or visit www.york.ca.

 

 

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