March 19, 2008 - Enjoy your holiday feasts this long weekend, but please keep food safety in mind. Avoid bacteria, viruses and parasites that can cause foodborne illnesses by properly handling, preparing, cooking, serving and storing food.

Here are some tips on keeping your food safe from pathogens:  

• Wash your hands often during food preparation.
• Clean utensils and cooking surfaces before cooking and eating. Wash first with soap and water, then use a mild bleach and water solution to sanitize food surfaces and cutting boards.
• Separate raw and ready-to-eat foods. Store raw meats and poultry below ready-to-eat foods to prevent cross-contamination. Use a separate cutting board for raw meats and another for vegetables.
• Cook foods to the proper internal temperatures by using a food thermometer. Check the Health Unit website for proper internal temperatures.
• Serve hot foods “hot”, especially if the food will be out for a few hours. Use warming platters, sterno servers, or crock pots to keep it at 60° Celsius or higher.
• Serve cold foods “cold.” A great way is to transport the food in a cooler with ice. Store small portions of leftovers in shallow containers for quick cooling in the refrigerator. Larger cuts of meats should be cut into smaller portions for faster cooling.
• Don’t overload your fridge. When it is crowded it can block air circulation and cause your fridge to be warmer than it should.

Foodborne pathogens can cause nausea, vomiting, diarrhea, fever or cramps. These symptoms usually appear anytime from a few hours up to a few days after the pathogen is ingested and can last several days to several weeks. Pregnant women, young children, the elderly and anyone who has a pre-existing medical condition are more susceptible to these foodborne illnesses.

For more food safety information, contact a Public Health Inspector at the Thunder Bay District Health Unit by calling 625-5930, or toll-free at 1-888-294-6630, ext.5930. Or, visit the Health Unit’s website at tbdhu.com/eh/foodsafety.