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In every situation where food is grown, produced and processed, the consumer is protected by strict government regulations except one - your kitchen. Learn how you can keep your family safe.
Throughout the entire food production system, many people work diligently to ensure that the food on your grocery store shelf is safe. And yet, an estimated 2.2 million cases of food-borne illness occur in Canada in every year. This costs over $1 billion in health care costs, legal fees and lost wages.
Most of these illnesses are caused by unsafe food preparation. It's a serious problem you can help to prevent by following some simple guidelines.
Prevent food borne illnesses during barbecuing season
Health Canada recommends following safe barbecueing practices to prevent foodborne illness. Make burger patties thin to ensure the meat cooks all the way through. Use a food thermometer to check that the middle of the burger reaches 71°C (160°F). Insert the food thermometer through the side into the middle of the patty. Colour alone is not a reliable indicator that meat is safe to eat. Meat can turn brown before all bacteria are killed.
Keep hot foods hot and cold foods cold
Avoid cross-contamination between raw and ready-to-eat foods
Cook meat to the recommended minimum temperature
Cleanliness is important in all aspects of food preparation