Food Safety

 

Foodborne illness is caused by eating contaminated food. Food can become contaminated by micro-organisms (such as bacteria, viruses, parasites and moulds; some of these produce toxins) as well as chemicals or physical objects.

Common symptoms of foodborne illness include nausea, vomiting, abdominal cramps, diarrhea, fever/chills and headache/muscle aches. You can begin feeling sick within hours to weeks after the food has been eaten.

To reduce the risk of foodborne illness, follow these key steps in YTC to safely handle and prepare food:

Hands

  • Have everyone wash their hands before starting food preparation and during preparation as needed (such as after coughing, touching money or using the washroom) to prevent the cross-contamination of food and surfaces.
  • Keep hands clean while cooking.
  • Wash hands after switching from one task to another.
  • Hand sanitizer is not a replacement for proper handwashing.
  • Demonstrate the six-step method of handwashing using the Handwashing poster.

Hair

  • Long hair should be properly tied back to avoid getting hair into the food and for safety when working with kitchen appliances.
  • A hair net or hat can also be worn.

Kitchen equipment and surfaces

Food

  • Wash fresh produce under running water to remove dirt and residue.
  • Scrub vegetables and fruits that have firm surfaces such as oranges, melons, potatoes and carrots with a produce brush.

Cross-contamination is the transfer of pathogens (germs) from any food, surface or person to a ready-to-eat food. Cross contamination can happen in three ways:

People to food: This includes unwashed hands touching ready-to-eat food or coughing or sneezing on food. Cover coughs and sneezes and wash hands thoroughly using the six-step method.

Equipment to food: Kitchen equipment that is not cleaned and sanitized between uses can spread germs to food. Wash, rinse and sanitize cooking equipment and utensils before re-using them. It is important to take apart equipment (e.g., blender) when cleaning and sanitizing.

Food to food: Juices from raw meat stored on an upper shelf in the fridge can drip onto food stored below (e.g., vegetables or fruit). Raw foods should not be stored above ready-to-eat foods. Properly cover all food in the fridge.

  • Foods need to be cooked to a high enough temperature for a long enough time to prevent the growth of harmful bacteria.
  • After cooking, keep hot food at 60°C (140°F) or hotter until the food is served. This will keep food out of the temperature danger zone which is between 4°C (40°F) and 60°C (140°F); this is where bacteria quickly grow.
  • Cook eggs till both yolk and white are firm.
  • Stir the food as needed for even cooking. This will help to avoid cold spots in the food.

Safely Sampling and Testing Food

All participants in YTC need to use clean utensils each time they taste-test a recipe for seasonings. When cooking at home, some people put a finger in the food to test it or use a spoon to taste and then put the used spoon in the food again. This is not an acceptable practice when cooking with others.

Keep cold foods cold to help slow the growth of germs in foods. The temperature inside your refrigerator must be 4°C (40°F).

  • Store any perishable foods (e.g., eggs, milk products, cooked vegetables, rice and pasta) in the main body of the refrigerator since this is a colder temperature than the fridge door.
  • Put perishable food products into the fridge as soon as possible after purchase or preparation.
  • Do not over-pack the fridge. Allow cool air to circulate around the food to keep it safe.
  • After cooking, put hot foods into small, shallow containers before putting them into the fridge in order for them to cool down as soon as possible.

The temperature inside your freezer temperature must be -18°C (0°F). Freezing prevents the growth of micro-organisms in foods but does not destroy all of them. Care needs to be taken when thawing foods. There are three ways to safely thaw foods:

  • Thaw food in the refrigerator.
  • Thaw food under cold running water.
  • Thaw food in the microwave then immediately cook it.

Do not thaw foods on the kitchen counter as the slow change in temperature will allow for bacteria to grow in high numbers.

Leftovers

When in doubt, throw it out. You cannot tell if a food is unsafe by smelling or looking at it. Bacteria in food grow very quickly in the danger zone (between 4°C and 60°C), so keep hot foods hot during cooking and serving and keep cold foods cold. Place leftovers into containers and put them in the refrigerator as soon as possible. Re-heat leftovers only once and should be eaten within 2 – 4 days.

Wash, rinse and sanitize all utensils, cutting boards, tables, countertops and other items that contact food. Check with your school or organization to find out what type of food-safe sanitizer is allowed.

Here are two food-safe sanitizers:

  • Bleach - Use ½ teaspoon (2 mL) of bleach in one litre of water (100 ppm) in a spray bottle, bucket or sink. Be sure to label the bottle with the words – SANITIZER.
  • Quaternary ammonium compound (QUATS) - QUATS can be purchased as a ready-to-use spray or concentrate. If using the concentrate, read the label for correct dilution instructions. The sanitizing solution should be 200 ppm QUATS. Use test strips to make sure the solution has been mixed to the correct concentration.

Sanitizing Food Contact Surfaces

Bleach - Spray the bleach solution (100 ppm) on countertops, cooking surfaces and cutting boards and allow to air dry for at least 45 seconds. This will allow the bleach solution to remain in contact with the surfaces long enough to sanitize them. Make a fresh solution daily.

Quaternary ammonium compound (QUATS) - Spray on or wipe countertops, cooking surfaces and cutting boards with sanitizing solution (200 ppm) and allow to air dry.

Sanitizing Kitchen Equipment and Dishes

Kitchen equipment and dishes can transfer germs if not cleaned properly, so it's important to wash and sanitize after every use.

You can clean and sanitize dishes and equipment using one of the following methods:

*Wash basins can be used as additional sinks

3-sink dishwashing method:

  • Scrape: Remove any food debris from dishes.
  • Wash: In first sink, wash dishes with hot, soapy water.
  • Rinse: In second sink (or wash basin), rinse the dishes with clean, warm water. Make sure all soap is completely removed, as any remaining soap can prevent the sanitizer from working effectively.
  • Sanitize: In third sink (or wash basin), mix sanitizing solution, bleach or QUATS (see information above), and soak kitchen equipment for at least 45 seconds.
  • Air dry: Place dishes in a rack or on a clean towel to dry.

 

Questions? Email us at ytc@wdgpublichealth.ca

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