Food Safety Resources

Learn what temperature kills bacteria in food and how to cook safely. Clear rules simple tips and essential temperatures based on Canadian guidelines.

Understanding the food temperature Danger Zone is essential for preventing foodborne illness. In Canada, both Health Canada and the Canadian Food Inspection Agency emphasize that improper temperature control is one of the leading causes of food poisoning. Below is an…

The phrase FAT TOM will help you remember the six factors that influence how quickly pathogens grow: Food: Pathogens grow more quickly in protein-rich foods such as poultry, eggs and milk. Acidity: Most pathogens grow in foods that are low…

Quick-growing pathogens are what make for potentially hazardous food. Pathogens can grow especially quickly in the following foods: Meat Poultry Meat alternatives Seafood Dairy products Cooked rice and pasta Cooked vegetables Cut melon Garlic-oil mixtures

Always wash your hands before handling clean dishes as dirty hands may contaminate and spread pathogens onto dishes. Always throw out damaged items as cracks or chips in dishes and cups can cause physical harm. Always store clean dishes at…

You can prevent chemical contamination by storing chemicals in their original containers in a separate area away from food. Be sure to properly label your chemicals and read and follow the instructions on the labels. Physical contamination can be greatly reduced by always…