5 Keys to Food Safety

Keep clean

• Wash your hands before handling food and often during food preparation
• Wash your hands after going to the toilet
• Wash and sanitize all surfaces and equipment used for food preparation
• Protect kitchen areas and food from insects, pests and other animals

Separate raw and cooked

• Separate raw meat, poultry and seafood from other foods
• Use separate equipment and utensils such as knives and cutting boards for handling raw foods
• Store food in containers to avoid contact between raw and prepared foods

Cook thoroughly

• Cook food thoroughly, especially meat, poultry, eggs and seafood
• Bring foods like soups and stews to boiling. For meat and poultry, make sure that juices are clear, not pink.
• Reheat cooked food thoroughly

Keep food at safe temperatures

• Do not leave cooked food at room temperature for more than 2 hours
• Refrigerate quickly all cooked and perishable food
• Keep cooked food very hot prior to serving
• Do not store food too long - even in the refrigerator
• Do not thaw frozen food at room temperature

Use safe water and raw materials

• Use safe water or boil it to make it safe
• Select fresh foods
• Choose foods processed for safety, such as pasteurized milk
• Wash fruits and vegetables, especially if eaten raw
• Do not use food beyond its expiry date