INTRODUCING: BE FOOD SAFE

According to recent Canadian population studies, Health Canada and the Public Health Agency of Canada estimate that 11-13 million cases of food borne illness occur each year.

Research findings by the Canadian Partnership for Consumer Food Safety Education reveal that despite the fact that a majority of adults feel confident they understand and follow safe food handling procedures, a sizeable number do not consistently follow certain safe food handling practices.

Some examples:

Only 15% of people consistently use a food thermometer. Using a food thermometer is important – you can’t tell food has been cooked safely by how it looks.
Over half of people say they defrost meat and poultry at room temperature at least “sometimes.” This practice can allow bacteria to grow on food.
Only 50% of consumers reported washing their hands for 20 seconds, before and after handling food. Clean hands and surfaces often to reduce the risk of foodborne illness.