Food Poisoning

Microorganisms carried by people are one of the major sources of food-borne illness. It is important that food handlers follow good personal hygiene practices.

Leftover foods must be handled safely to prevent getting a food-borne illness. You may get sick if leftover foods has been left out at room temperature for a long time and it is not reheated to proper temperatures.

Many celebrations involve the cooking and serving of a turkey for friends and family. We have some ‘turkey tips’ to help you and your loved ones enjoy a safe and healthy meal without uninvited guests (like food poisoning bacteria) that will spoil the fun.

Many celebrations involve the cooking and serving of a turkey for friends and family. We have some ‘turkey tips’ to help you and your loved ones enjoy a safe and healthy meal without uninvited guests (like food poisoning bacteria) that will spoil the fun.

When storing food in a refrigerator, it’s important to cover and place the food in a way that helps to keep it from getting cross-contaminated with drippings or juices from other foods.

The Danger Zone is a temperature range between 4°C (40°F) and 60°C (140°F). When hazardous food is left in this temperature range, harmful bacteria grow and multiply fast. To prevent bacterial growth, keep hot food above 60°C (140°F) and cold food below 4°C (40°F).

Foodborne illness, also known as food poisoning, is an illness resulting from consuming food that has harmful bacteria, viruses, parasites, or chemicals that can make you sick. You can have foodborne illness and not even know.