Simple Kitchen Practices to Lower Food Poisoning Risk for Canadians

Food-borne illness affects about one in eight Canadians each year, and seniors face higher danger due to weaker immune systems. To combat this, the guide suggests washing hands for at least 20 seconds with soap and warm water before and after food handling, and cleaning countertops, cutting boards, and utensils with hot, soapy water. It stresses keeping hot foods above 60 °C and refrigeration at 4 °C or lower, as well as thawing meat in the fridge and labeling leftovers with preparation dates.

Using an instant-read thermometer to ensure foods reach 74 °C, avoiding raw eggs, meat, and seafood, and employing separate equipment for raw and ready-to-eat items are further precautions. The piece concludes that when in doubt, discarding food is safest, and directs readers to Health Canada and registered dietitians for more guidance.