Fuelling Longevity: Simple kitchen habits that can help you avoid food poisoning

Did you know that about one in eight Canadians gets food poisoning each year? While anyone can be affected by food-borne illness, older adults are at greater risk because their immune systems become less effective with age. Even mild food-borne illness can have a serious effect. The good news is that a few simple food safety habits can go a long way toward protecting your health and enjoying meals with confidence.

A clean kitchen is one of your best defences against food-borne illness.

Wash your hands with soap and warm water for at least 20 seconds before and after handling food.

Rinse fresh vegetables and fruit under cool running water before eating or preparing them.

Prepare food in good lighting and if you wear glasses use them to help spot spills, mould, or spoilage.

Bacteria grow quickly between 4 degrees Celsius (40 F) and 60 C (140 F) — often called the danger zone.

Keep hot foods at or above 60 C (140 F) and your refrigerator at 4 C (40 F) or colder.

Thaw meat, poultry, fish and seafood in the refrigerator — not on the kitchen counter. If you use the microwave to thaw food, cook it immediately afterward.

Refrigerate leftovers within two hours of cooking and label them with the date prepared.

Enjoy refrigerated leftovers within two to four days or freeze them for later.

You can’t tell if food is safely cooked just by looking at it. An instant-read digital food thermometer is one of the most useful tools you can have in your kitchen.

Cook fish, meat and poultry and reheat leftovers until they reach an internal temperature of 74 C (165 F).

Reheat only the portion you plan to eat and avoid reheating the same leftovers more than once.

Keep raw foods separate from cooked and ready-to-eat foods. Use separate cutting boards, plates and utensils for raw and cooked foods.