Clean, Separate, Cook, Chill

Clean

Wash hands and surfaces often. Wash hands with warm water and soap for at least 20 seconds before and after handling food. Wash cutting boards, utensils and countertops with hot soapy water after preparing each food item and before you go to the next food. 

Separate

Don't cross-contaminate. Keep raw meat, poultry, seafood and their juices apart from other food items in your grocery cart.

Cook

Cook food to a safe temperature. Use a food thermometer: you can’t tell if food is cooked safely by how it looks.

Chill

Refrigerate promptly. Chill leftovers and takeout foods within 2 hours. Keep the fridge at 4 degrees Celsius (40 degrees Fahrenheit) or below. 

Food safety notes

• Back door sales: Are they really worth it?  
  
• Borax (boric acid) sold or represented as food
  
• Botulism in British Columbia: The risk of home-canned products
• Guidelines on deep fryers and frying oil
  
• Hand contact with food a major source of foodborne illness
  
• Handwashing is a must!
  
• Recommended storage times for food
  
• Temperature reading devices and food
  
• Water activity of sucrose (sugar) and NaCl (salt) solutions  
  

How To: Be Food Safe Canada

Food safety resources

• Food storage & cooking danger zone thermometer | PDF image
• Food-cooling procedure thermometer | PDF image
  
• Food Safety – Government of Canada site with safety tips for all food types and information to protect those who are vulnerable to food poisoning, including facts on food allergies and recalls 
  
• FoodSafe  –  FoodSafe training course information and food handling resources for professionals
  
• HealthLink BC  – Reference documents on food safety and food poisoning