Food safety is very important. We can help you learn how to make the food you eat as safe as possible.
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Our Health Unit works to promote, protect, and improve the health and well-being of all in our community, including all businesses who prepare and serve food.
Graphic indicating critical food temperatures for safe food handling.
The leading cause of food-borne illness is time and temperature abuse. Temperature abuse of food occurs when food is left at temperatures that are above 4°C (40°F) and below 60°C (140°F). This temperature range is commonly called The Danger Zone. Below are the temperatures you should know.
Eating sushi and sashimi is risky, especially if precautions aren’t taken, because you’re consuming raw foods. Raw seafood may contain different parasites, viruses, and bacteria which make it very important to take steps to prevent foodborne illness. These precautions are to be used in a restaurant AND when attempting to prepare sushi at home.
Cross-contamination occurs when harmful microorganisms (germs) spread to food.
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).
Do you thaw foods safely? Thawing of hazardous food at room temperature could lead to foodborne illness. One way to prevent foodborne illness is to control the temperature of food and to keep food out of the temperature danger zone.