Keep your family safe during hot summer months

If your family enjoys beach days, camping, picnics and going to the cabin, these tips may help you reduce your risk of food poisoning!

• People are at higher food poisoning risk during summer because the warm, moist conditions are favourable for bacterial growth.
• Foods high in protein, low in acid, and/or high in moisture content can spoil easily. Examples include meat, seafood, and dairy products.
• Most opened sauces, dips, and spreads need to be stored in a cooler (refer to product packaging).
• Keeping perishable foods in coolers filled with ice helps the food stay out of the danger zone. Freezing foods like raw meat can help keep the cooler at a safe temperature.
• Putting raw meats at the bottom of the cooler in sealed containers will help prevent the transfer of harmful bacteria onto other foods in your cooler.
• Keep coolers in the shade and limit the amount of time the cooler is open.
• It is important to wash your hands with soap and warm water before and after handling food. If you do not have access to soap and water while you
  are out and about with your family, be sure to bring hand sanitizer along that has an alcohol content of at least 60%.

‘Danger Zone’

Have you ever heard of this term?
Harmful bacteria grow best in what is called the temperature danger zone, which is 4°C to 60°C.

It is important to keep foods chilled below 4°C before cooking, and after cooking keep the hot food above 60°C. Do not let food sit in the danger zone for more than one hour on hot summer days.

Nutrition Services Team 204-856-2055