Temperatures
What Temperature Kills Bacteria in Food? A Complete Guide for Canadians
Learn what temperature kills bacteria in food and how to cook safely. Clear, simple tips plus the essential internal temperatures based on Canadian guidelines.
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Food safety
What Is the Danger Zone in Food Safety?
Understanding the temperature danger zone is essential for preventing foodborne illness. Both Health Canada and the CFIA agree that poor temperature control is a leading cause of food poisoning.
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Pathogens
What Causes Pathogen Growth?
The phrase FAT TOM helps you remember the six factors that influence how quickly pathogens grow: Food, Acidity, Temperature, Time, Oxygen, and Moisture. Master these and you control the risk.
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Hazardous foods
How Do You Identify Potentially Hazardous Foods?
Some foods make it easier for pathogens to grow, so they need extra care. Think poultry, meat, dairy, seafood, cooked rice, cooked pasta, cut melon, and garlic-in-oil mixtures.
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Sanitizing
What Are the Best Practices for Dishwashing?
Always wash your hands before handling clean dishes, since dirty hands can contaminate them. Throw out damaged items, and clean and sanitize using the correct steps every time.
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Contamination
How Can I Prevent Food Contamination?
You can prevent chemical contamination by storing chemicals in their original containers, kept well away from food, and by reading and following the instructions on every label.
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