When storing food in a refrigerator, it’s important to cover and place the food in a way that helps to keep it from getting cross-contaminated with drippings or juices from other foods.
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When cooking a meal, it’s always best to try and cook enough for just that meal. Improper handling over leftover foods can cause foodborne illness. To reduce the risk of foodborne illness from leftovers, here are some basic food safety tips.
As an owner or operator of a food premise, you can use this checklist as a quick guide to help you in your day-to-day operations.
The Danger Zone is a temperature range between 4°C (40°F) and 60°C (140°F). When hazardous food is left in this temperature range, harmful bacteria grow and multiply fast.
Yersiniosis (yer-sin-ee-o-sis) is an infection caused by the bacteria Yersinia. Yersinia is a strong bacteria that can continue to live in environments without much oxygen and in refrigeration. One common source of infection can be contaminated food such as raw or undercooked pork.
Germs carried by people are one of the major sources of food-borne illness.
Here is what you can do to stop the spread of germs:
Safe food handling is always important, especially in an emergency. You must make sure that you handle your food safely during these times. Always remember: When in doubt, throw it out!
Plan Ahead for Emergencies
Amebiasis is an infection caused by a parasite, called Entamoeba histolytica. It lives in the feces (poop) of a person. Most infections occur in a person’s stomach and intestines (gastrointestinal tract). In some people, the disease may occur in the liver, lungs, skin, and other parts of the body.
The Food Handler Certification Course is designed to help you improve your skills in preparing safe foods. The course will also help you to understand the Ontario Ministry of Health Food Safety Standards.