 |
|
 |
 |
|
 |
Print | YORK REGION>Publications>News>2010 |
|
 |
|||||||||||
February 11, 2010 |
 |
Media Release |
 |
|
Celebrating the Chinese New Year? Practice food safety
York Region offers tips to prevent the risk of food-borne illness
NEWMARKET - The Regional Municipality of York reminds residents that food-borne illness, also known as food poisoning, can happen if improper techniques are used when preparing and cooking food.
Follow these simple techniques to help reduce the risk of food-borne illness:
Prepare foods carefully:
• Wash hands with liquid soap and warm water before preparing, serving, eating and handling food
• Always wash and sanitize your food preparation area, including countertops, utensils, dishes and any item that comes in contact with food, with a mild bleach solution (1tsp/5ml of household bleach to 4 cups/1Ltr water)
• Rinse all fruits and vegetables under running water to remove dirt and residue
• Store raw meat, poultry and seafood on the lower shelves in the refrigerator to prevent their juices from dripping onto other foods
• Use a separate cutting board for raw meat such as poultry, beef, pork and seafood
• Never place cooked food back on the same plate or cutting board that previously held raw meat
• Marinate foods in a covered container in the refrigerator
• Do not defrost food on the countertop …quot; thaw food in the refrigerator, under cold running water or in the microwave
• If defrosting using the microwave, cook food immediately
Cook foods thoroughly:
• Use an internal meat thermometer to check the internal temperature of food to ensure food has reached a temperature that kills harmful bacteria that can cause food-borne illness
• Wash and sanitize your meat thermometer after each use
• Whole poultry should be cooked to an internal temperature of 82ºC (180ºF)
• Poultry pieces should be cooked to an internal temperature of 74ºC (165ºF) and beef and seafood to at least 70ºC (158ºF)
• Re-heat foods to 74ºC (165ºF) or higher and bring marinade that has been in contact with raw meat to a rolling boil for one minute before using as a basting or dipping sauce …quot; do not reuse
• Keep cold foods colder than 4ºC (40ºF) and hot foods hotter than 60ºC (140ºF)
Store foods properly:
• Refrigerate or freeze all perishable foods within two hours of purchase or preparation
• Keep your refrigerator temperature at 4ºC (40ºF) or colder
• Refrigerate leftovers quickly and discard leftovers after two to three days
Prepare foods carefully:
• Wash hands with liquid soap and warm water before preparing, serving, eating and handling food
• Always wash and sanitize your food preparation area, including countertops, utensils, dishes and any item that comes in contact with food, with a mild bleach solution (1tsp/5ml of household bleach to 4 cups/1Ltr water)
• Rinse all fruits and vegetables under running water to remove dirt and residue
• Store raw meat, poultry and seafood on the lower shelves in the refrigerator to prevent their juices from dripping onto other foods
• Use a separate cutting board for raw meat such as poultry, beef, pork and seafood
• Never place cooked food back on the same plate or cutting board that previously held raw meat
• Marinate foods in a covered container in the refrigerator
• Do not defrost food on the countertop …quot; thaw food in the refrigerator, under cold running water or in the microwave
• If defrosting using the microwave, cook food immediately
Cook foods thoroughly:
• Use an internal meat thermometer to check the internal temperature of food to ensure food has reached a temperature that kills harmful bacteria that can cause food-borne illness
• Wash and sanitize your meat thermometer after each use
• Whole poultry should be cooked to an internal temperature of 82ºC (180ºF)
• Poultry pieces should be cooked to an internal temperature of 74ºC (165ºF) and beef and seafood to at least 70ºC (158ºF)
• Re-heat foods to 74ºC (165ºF) or higher and bring marinade that has been in contact with raw meat to a rolling boil for one minute before using as a basting or dipping sauce …quot; do not reuse
• Keep cold foods colder than 4ºC (40ºF) and hot foods hotter than 60ºC (140ºF)
Store foods properly:
• Refrigerate or freeze all perishable foods within two hours of purchase or preparation
• Keep your refrigerator temperature at 4ºC (40ºF) or colder
• Refrigerate leftovers quickly and discard leftovers after two to three days
Common symptoms of food-borne illnesses include vomiting, diarrhea, nausea and fever. Residents who think they may be experiencing a food-borne illness should seek medical attention.
For more information on this or any other public health related program, please contact York Region Health Connection at 1-800-361-5653 / TTY 1-866-252-9933.
For more information on The Regional Municipality of York, please visit www.york.ca
- 30 -
Media Contact: Jennifer Mitchell-Emmerson, Community and Health Services, York Region
Phone: 905 830-4444 Ext. 4016 / After-hours Cell: 905 716-9753
Email: jennifer.mitchellemmerson@york.ca
- 30 -
Media Contact: Jennifer Mitchell-Emmerson, Community and Health Services, York Region
Phone: 905 830-4444 Ext. 4016 / After-hours Cell: 905 716-9753
Email: jennifer.mitchellemmerson@york.ca
Contact Information