Food Safety Tips

  • It’s important to refrigerate or freeze perishables, prepared foods and leftovers within two hours or less. Keeping food cold (at or below 4°C/40°F) slows down bacterial growth.
  • It’s not safe to defrost food at room temperature. The best way to defrost food is to thaw it in a covered container on the bottom shelf of the refrigerator.
  • To help reduce the risk of foodborne illness, wash hands before and after handling raw meat and fish, after using the washroom,  after blowing your nose, coughing or sneezing, after touching pets and after changing diapers.
  • To wash your hands properly, you must wash them for at least 20 seconds using soap and warm water and by rubbing your hands together.