Approximately 11 to 13 million cases of food poisoning occur in Canada each year, so it is important to understand safe food handling practices to prevent food poisoning
One easy way to prevent food poisoning is to use a digital food thermometer to make sure all the food you prepare with chicken is at an internal temperature no less than 74°C/165°F.
There is no such thing as the 24-hour flu. Symptoms of food poisoning may include stomach cramps, nausea, vomiting, diarrhea and fever. You may have had food poisoning without even knowing it.
You can reduce the chance of food poisoning in your home by following these simple steps:
Cook: Always cook food to the safe internal temperatures. You can check this by using a digital food thermometer.
Clean: Wash your hands and surfaces often with warm, soapy water.
Chill: Always refrigerate food and leftovers promptly at 4°C or below.
Separate: Make sure to always separate your raw foods, such as meat and eggs, from cooked foods and vegetables to avoid cross-contamination.
Ready-to-eat sushi is a potentially hazardous food. Sushi restaurants in our region cover the proper steps in their food safety plans to ensure sushi is safe for its customers. If you make sushi at home, follow these Sushi safety guidelines.
This video by the Canadian Partnership for Consumer Food Safety Education demonstrates four safe food handling practices for the home cook.