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Safe Food Handling

Food handling safety risks at home are more common than most people think. The four easy lessons of Clean, Separate, Cook and Chill can help prevent harmful bacteria from making your family sick.

Bacteria are all around us. While most are harmless to humans (some are even beneficial), others can make you sick. Turkey Farmers of Canada is a proud founding member of the Canadian Partnership for Consumer Food Safety Education (CPCFSE), a national organization of public and private organizations committed to educating Canadians about the ease and importance of food safety in the home.

The Partnership advocates four simple practices for fighting foodborne bacteria and reducing the risk of becoming sick:

Clean

Bacteria can spread throughout the kitchen and get on hands, cutting boards, knives and counter tops. Frequent cleaning can keep that from happening. Always wash hands with warm water and soap for 20 seconds before and after handling food.

Separate

Cross-contamination is how harmful bacteria spread. Keep raw meat, poultry, and seafood and their juices away from foods that won’t be cooked.

Cook

Even for experienced cooks, the improper heating and preparation of food means bacteria can survive. Use a food thermometer – you can’t tell if food is cooked safely by how it looks.

Chill

Bacteria multiply fastest at temperatures between 4°C (40°F) and 60°C (140°F), so chilling food properly is one of the most effective ways to reduce the risk of foodborne illness.

Be Food Safe: Clean. Seperate. Cook. ChillFor more information, visit the Canadian Partnership for Consumer Food Safety Education’s website at www.befoodsafe.ca.