FOUR SIMPLE STEPS TO PREVENT FOODBORNE ILLNESSES USING FightBAC!®

Foodborne illness, often called "food poisoning", occurs when a person gets sick by eating food that has been contaminated with bacteria, parasites or viruses, also known as ‘microbes' and ‘pathogens'. Foodborne illness is the largest class of emerging infectious diseases. This is due to changing population demographics, changing patterns of food production and consumption and new, re-emerging or drug resistant disease agents.

There are four simple steps that can be taken to reduce the chances of foodborne illnesses in the home – clean, separate, cook and chill.

CLEAN
Always wash your hands, utensils and cooking surfaces with liquid soap (does not need to be anti- bacterial) and hot water before you handle food, repeatedly while you prepare it, and again when you've finished. Sanitize countertops, cutting boards and utensils with a mild bleach and water solution. All produce should be washed under cool running water prior to eating or cooking.

SEPARATE
Keep certain foods, like meats and their juices, separated from others during storage and preparation. Keep separate cutting boards for raw meats and vegetables. Always keep foods covered.

COOK
Prepare foods quickly, cook them thoroughly, and serve them immediately. Don't let foods linger at temperatures where bacteria can grow. The danger zone is between 4°C (40°F) and 60°C (140°F).

CHILL
Refrigerate or freeze perishables, prepared food and leftovers within two hours. Make sure the refrigerator is set at a temperature of 4°C (40°F) or colder, and keep the freezer set at - 18°C (0°F).

FightBAC is a registered trademark of the Partnership for Food Safety Education. For more information on food safety or the Partnership, go to their web site www.fightbac.org.

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