A Fight BAC!
Focus on
TM
clean
Always wash your hands for at least
20 seconds before handling food and
after handling meat, poultry, eggs and
seafood and after changing diapers,
touching pets and using the washroom.
Clean and then sanitize counter tops,
cutting boards and utensils with a mild
bleach solution (5ml/1 tsp. bleach per
750ml/3 cups water) before and after
food preparation.
Discard worn cutting boards. Consider
using paper towels to wipe kitchen
surfaces or change dishcloths daily
to avoid the possibility of
cross-contamination and
the spread of bacteria.
Avoid using sponges
because they are harder
to keep bacteria-free.
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Scrub-a-dub:
Thoroughly wash fresh produce under
running water to remove dirt and
residue.
Scrub fruits and vegetables that have
firm surfaces such as oranges,
melons, potatoes and carrots.
Fight BAC!:
Cut away any damaged or bruised areas
on produce. Bacteria can thrive in these
places.
BAC! Attack:
How long should you wash your hands
in warm, soapy water to send bacteria
down the drain?
a. 5 seconds
b. 10 seconds
c. 15 seconds
d. 20 seconds
Answer: d. 20 seconds
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Remember you can’t
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so keep it
CLEAN!
CANADIAN PARTNERSHIP FOR
CONSUMER FOOD SAFETY EDUCATION
PARTENARIAT CANADIEN PUR
LA SALUBRIETÉ DES ALIMENTS
(613) 798-3042 www.canfightbac.org
separate
A Fight Bac!TM Focus on
Combat Cross-Contamination
Get It Straight – It’s Safe to Separate!
Did you know that improper handling
of raw meat, poultry and seafood can
create an inviting environment for crosscontamination? As a result, bacteria can
spread to food and throughout the kitchen.
Clean and then sanitize counter tops,
cutting boards and utensils with a mild
bleach solution (5ml/1 tsp. bleach per
750ml/3 cups water) before and after food
preparation.
Consider using paper towels to wipe
kitchen surfaces or change dishcloths
daily to avoid the possibility of crosscontamination and the spread of bacteria.
Avoid using sponges because they are
harder to keep bacteria-free.
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Keep It Clean!
Lather Up
Always wash hands, cutting boards, dishes and
utensils with hot, soapy water after they come in
contact with raw meat, poultry and seafood.
Sanitize them for the safest results.
Take Two
If possible, use one cutting board for fresh
produce and use a separate one for raw meat,
poultry and seafood.
Watch those juices!
Safely Separate
Separate raw meat, poultry and seafood from
other foods in your grocery shopping cart and in
your refrigerator.
Seal It
To prevent juices from raw meat, poultry or
seafood dripping onto other foods in the
refrigerator, place these raw foods in sealed
containers or plastic bags on the bottom shelves.
Clean Your Plate
Never place cooked food back on the same plate
or cutting board that previously held raw food.
Marinating
Mandate
Sauce that is used to marinate raw meat, poultry
or seafood should not be used on cooked foods.
Boil leftover marinade or prepare extra for
basting cooked food. Wash and sanitize your
brush or use separate brushes when marinating
raw and cooked foods.
CANADIAN PARTNERSHIP FOR
CONSUMER FOOD SAFETY EDUCATION
PARTENARIAT CANADIEN PUR
LA SALUBRIETÉ DES ALIMENTS
(613) 798-3042 www.canfightbac.org
TM
A Fight Bac!
Focus on
cook
Cook to proper temperatures.
Cooking times vary for meats, poultry
and fish. Following cooking, keep
foods out of the “danger zone” (4˚C to
60˚C or 40˚F to 140˚F) by preparing
them quickly and serving them
immediately.
Keep it
hot, hot, hot!
When serving hot food buffet-style,
keep it hot (at 60˚C or 140˚F) with
chafing dishes, crock pots and
warming trays.
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Cook it Right:
Foods are properly cooked when they are heated for
a period of time at a high enough temperature to kill
harmful bacteria that can cause foodborne illness.
Keep all soups, chili and hot dips piping hot before
serving. If you’re travelling to a party or to work,
keep hot foods hot in an insulated thermal container.
Sizzling
Cooking Tips:
When cooking in a microwave oven, make
sure the food is cooked thoroughly. For
best results, cover food, stir and rotate for
even cooking and follow suggested
standing times.
Use a clean thermometer which measures
the internal temperature of cooked foods,
to make sure meat, poultry, egg dishes,
casseroles and other foods are cooked all
the way through. Insert the thermometer
in different spots to ensure even cooking.
Wash your food thermometer with hot
soapy water before using it again.
Sanitize it for the safest results.
Cook to Safe
Temperatures:
Contact Your Local Health Authority for safe
internal temperatures or visit:
Beef Information Centre at www.beefinfo.org
Canada Pork at www.canpork.ca
Chicken Farmers of Canada at www.chicken.ca
CANADIAN PARTNERSHIP FOR
CONSUMER FOOD SAFETY EDUCATION
PARTENARIAT CANADIEN PUR
LA SALUBRIETÉ DES ALIMENTS
(613) 798-3042
www.canfightbac.org
A Fight Bac!TM Focus on
chill
1. The Big Chill
Refrigerate or freeze perishables, prepared
foods and leftovers within two hours or less.
Marinate foods in the refrigerator.
2. The Thaw Law
Never defrost food at room temperature. Thaw
food in the refrigerator, in cold water, or in the
microwave if you will be cooking it immediately.
3. Divide
and Conquer
Separate large amounts of
leftovers into small, shallow
containers for quicker cooling in
the refrigerator.
4. Avoid the
Pack Attack
Don’t overstuff the refrigerator.
Cold air needs to circulate above
and beneath food to keep it safe.
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Serve and Preserve:
When serving cold food at a buffet, picnic or barbeque, keep
these cool tips in mind:
• Cold foods should be kept at 4˚C (40˚F) or colder.
• Keep all perishable foods chilled right up until serving time.
• Place containers of cold food on ice for serving to make
sure they stay cold.
• Refrigerate custards, cream pies and cakes with whipped
cream or cream cheese frostings. Don’t serve them if
refrigeration is not possible.
Hit the Road:
When travelling with food, be aware that time,
temperature and cold containers are key. Here are some
tips to keep it cool:
• Keep frozen foods in the refrigerator or freezer until
you are ready to go.
• Always use ice or cold packs and fill your cooler with
food. A full cooler will maintain its cold temperatures
longer than one that is partially filled.
• When travelling, keep the cooler in the air-conditioned
passenger compartment of your car, rather than in a
hot trunk.
• If you’ve asked for a 'doggie bag' to take home from a
restaurant, the food contained in it should be
refrigerated within two hours of serving.
• When running errands, do your grocery shopping
last.
Fridge Quiz:
Put your knowledge of proper refrigeration to the test.
1. Should leftovers be placed directly in the refrigerator? Yes or No
CANADIAN PARTNERSHIP FOR
CONSUMER FOOD SAFETY EDUCATION
2. Refrigeration prevents bacterial growth. True or False
3. At what temperature should refrigerated food be kept to slow
down the growth of bacteria?
Be sure your refrigerator is in good working order.
4˚C (40˚F) or colder. This will help to discourage the growth of foodborne bacteria.
3. Set the temperature cold enough to maintain an internal food temperature of
PARTENARIAT CANADIEN PUR
LA SALUBRIETÉ DES ALIMENTS
2. False. Refrigeration slows, but does not prevent the growth of harmful bacteria.
less) and allow to cool slightly before placing in the refrigerator.
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1. Yes, but divide large quantities of food into shallow containers (8cm/3 inches or
Answers: