Remember to Clean, Separate, Cook, and Chill
TORONTO, Sept. 28, 2012 /CNW/ - The Canadian Partnership for Consumer Food Safety Education is reminding all Canadians, we all have a role to play in ensuring our
homes are food-safe.
Research findings reveal despite the fact a majority of adults feel
confident they understand and follow safe food handling procedures, a
sizeable number do not consistently follow certain safe food handling
Here are some common cooking blunders:
The quick wash up (or lack of wash up). Only 50% of consumers reported washing their hands for 20 seconds,
before and after handling food. You've heard it before, but we all need
the reminder - wash your hands before cooking, and during cooking, especially when switching between
handling different foods. Wash with soap and water for 20 seconds --
that's 2 choruses of 'Happy Birthday' (hummed under your breath).
Skipping the fruit and veggie wash up. Be sure to wash all fruits and vegetables thoroughly in cool drinkable
water, including those you peel or cut like melons, oranges, and
Bringing meats up to room temperature before grilling. This is a common 'cooking show' recommendation that really has no
benefits and is loaded with the risk of promoting the growth of harmful
bacteria. Keep foods chilled in the fridge at 4◦C until ready to cook - and that includes marinating too.
Cooking by colour. You can't rely on the 'colour test' to know when meats are done. Cook
meat and poultry to proper temperatures to know for sure, using a
digital food thermometer to test for doneness. It's a pretty simple
step and saves a lot of 'doneness debates/arguments' that happen at the
grill. Only 15% of people consistently use a food thermometer. Use this handy chart to know when food is cooked properly.
Using the same cooking equipment for raw as for cooked. Be sure to wash up barbecue tongs after flipping steaks, burgers, chicken, kabobs etc
during cooking, and before you use them to take food off the grill to
serve. Or better yet, have 2 pairs of tongs - 1 for raw and 1 for cooked. The same goes for cutting boards of course!
For more information and tips on how to keep your home food-safe, visit www.befoodsafe.ca
Video with caption: "Helpful video on being food-safe". Video available at: http://www.youtube.com/watch?feature=player_embedded&v=sf7ic4Lhnv8#
Image with caption: "How to properly insert a food thermometer into your burgers (CNW Group/Canadian Partnership for Consumer Food Safety Education)". Image available at: http://photos.newswire.ca/images/download/20120928_C2485_PHOTO_EN_18600.jpg
Image with caption: "Be Food Safe. (CNW Group/Canadian Partnership for Consumer Food Safety Education)". Image available at: http://photos.newswire.ca/images/download/20120928_C2485_PHOTO_EN_18602.jpg
SOURCE: Canadian Partnership for Consumer Food Safety Education
For further information:
Brenda Watson, Executive Director
Canadian Partnership for Consumer Food Safety Education