Skip to content

Food Safety at Home

How Do I Ensure the Food I Prepare and Serve is Safe to Eat?

Germs that cause foodborne illness do not taste or smell bad so you may not know they are in your food. They grow best in foods that are high in protein and moisture, are not overly acidic, and at temperatures between 4°C–60°C also known as the temperature danger zone. These germs double in numbers every 20 minutes when left at this temperature range. High numbers can make you sick. You can keep your food safe by following the steps below:

4 Steps to Food Safety

  1. Separate: keep raw and ready-to-eat foods separate when you shop, store and prepare foods, and keep food covered
  2. Clean: wash hands, fruits and vegetables, counter tops and utensils before you start and between tasks
  3. Cook: cook foods to the recommended temperature and keep hot foods hot at 60°C or higher
  4. Chill: cool foods in shallow containers and keep cold foods cold at 4°C or lower. Thaw food in the refrigerator

Remember to follow the above food safety practices when you:

  • Shop for Food
  • Thaw Food
  • Prepare a Meal
  • Cook Food
  • Cool Leftovers
  • Preserve Food by Canning, Freezing or Drying

For more information check out these resources:

How Can I Keep My Food Safe When I Am Away From Home?

Packing food to take with you to work, school or an outing needs a little planning to make sure you can keep food safe while away from your home. The following resources provide some simple tips to help reduce the risk of you getting foodborne illness while eating on the go.

Food Safety Tips while Eating Away from Home

The Following Food Safety Resources are Specific to Certain Types of Foods

Food Safety Tips for Meat and Protein Rich Foods

Food Safety Tips for Fruits, Vegetables and Juices

Food Safety Tips for People at Higher Risk of Foodborne Illness

Some people are at higher risk of becoming very sick if they eat food that causes a food borne illness. These guides offer helpful advice on how to reduce your risk of food poisoning.