It is important to keep cold food cold and hot food hot so that your food never sits in “the temperature danger zone (4°C – 60°C)”. This is where bacteria that can cause food borne illness can grow quickly. Even cooking these foods thoroughly can’t always kill the dangerous bugs!
- Refrigerate hazardous foods at or below 4°C
- Keep hazardous foods that have been thoroughly cooked or reheated at or above 60°C
- Do not let hazardous foods sit out during shopping and food preparation
- Thaw hazardous food in the refrigerator or under cold running water
- Cook, cool, and reheat hazardous foods quickly
- Do not cool and reheat leftover hazardous food more than once.
For more information call CK Public Health at 519.352.7270 or visit Health Canada