Ottawa Public Health (OPH) is reminding residents to keep food safety top of mind during this busy time of year. Residents can reduce the risk of getting sick from food by following safe food handling, storage and cooking practices. Here are some tips that will make gatherings safer for you, your loved ones, and guests.
Preparation, thawing, storage and sanitation:
• Wash hands thoroughly with soap and water before and after handling raw foods.
• Rinse all fruits and vegetables, including those that you peel or cut, like melons, oranges, and cucumbers.
• Thaw raw meats in the refrigerator. Keep in mind the larger the cut of meat, the longer it will take to thaw. If you’re in a hurry you can thaw in the microwave. Once thawed, proceed to fully cook the meat. You can also thaw using the cold-water method. Cold-water method: Place meat in a leak-proof plastic bag to prevent cross-contamination. Meat should be completely covered with cold water in order to avoid being exposed to the danger zone (between 4°C and 60°C). Once meat has thawed either place it in the refrigerator or cook it immediately.
• Be sure to cover and store raw meat on the bottom shelf of your refrigerator to avoid spilling liquids on ready-to-eat foods. • Wash, rinse, and sanitize: utensils, cutting boards, and food preparation surfaces. Use a bleach solution consisting of one teaspoon of bleach to one liter of water.
• Be sure to use separate work areas to avoid cross-contamination of raw and ready-to-eat foods. Remember, your hands can also transfer bacteria from raw to cooked foods. Use a probe thermometer to check the internal cooking temperature. The cooking temperature must be maintained for a minimum of 15 seconds.
Other things to keep in mind:
• Cook turkey and stuffing separately.
• Where a recipe calls for raw eggs, it is a safer choice to use pasteurized eggs.
• Keep cold foods including appetizers, dips, and cheese trays at a temperature of 4°C/40°F or below.
• Keep hot foods at a temperature of 60°C/140°F or above. Tip: Use a hot plate, slow cooker or chafing dish
• Refrigerate leftovers within two hours of cooking.
Food poisoning can feel like the flu. Symptoms may include stomach cramps, nausea, vomiting, diarrhea, and/or fever. If you suspect that you may have food poisoning contact a health care provider. For more food safety tips, visit ottawapublichealth.ca/food-safety or to report a suspected food-borne illness call Ottawa Public Health information at 613-580-6744 (TTY: 613-580- 9656.
