Clean. Separate. Cook. Chill.

The Food Safety Info Line’s Jane Carlyle explains how to prevent foodborne illness in four easy steps.

We’ve all had the experience. We prepare and enjoy an excellent meal, only to wind up feeling nauseous and lightheaded two hours later.

We chalk it up to a 24-hour flu, but chances are, we got sick from the food we ate. Every year, over two million Canadians become ill and about 30 people die from ingesting food infected with bacteria parasites or viruses. ‘Foodborne illness’ can occur for a variety of reasons such as eating imported products, poor food preparation and storage.

“Most people don’t realize bacteria like salmonella and E. coli, can hitchhike from one source to another,” states Jane Carlyle, a food safety officer with the Food Safety Info Line in Calgary. She recommends always cleaning your cutting board after you cut raw meat so contaminants don’t carry onto fresh vegetables.

How to prevent it

According to the Canadian Partnership for Food Safety, there are four simple steps to preparing, cooking and storing food that can protect your family from foodborne illnesses:

CLEAN. Wash your hands for 20 seconds with warm, soapy water before, between and after food preparation. Wash utensils and surfaces with hot, soapy water. Sanitize countertops, cutting boards and utensils with a mild bleach and water solution. Wash all produce with cold water and a vegetable brush. Replace dishcloths and tea towels every few days.

SEPARATE. Keep raw meats and poultry away from other foods while grocery shopping, during storage and preparation. Keep separate cutting boards for raw meats and vegetables to prevent bacteria from meat transferring to fresh vegetables. Always keep foods covered.

COOK. Cook food thoroughly. Times and temperatures vary for different meat and poultry. Prepare foods quickly, and serve immediately. Refrain from cooking meats (turkey/chicken/fish) at low temperatures for extended periods.

CHILL. Refrigerate or freeze perishables, prepared food (dips, salads, eggs, mayo, cheese, etc) and leftovers within two hours. Set your fridge at 4°C (40°F), and freezer at -18°C (0°F). Reheat leftovers only once and throw out cooked meats, eggs and fish after 1-2 days.

For advice on safe food handling, call the Food Safety Info Line at 1-800-892-8333 or click on these online sources:

Health Canada: www.hc-sc.gc.ca

Canadian Food Inspection Agency: www.cfia-acia.agr.ca

Canadian Partnership for Consumer Food Safety: www.canfightbac.org