Summer food safety checklist: Enjoy every bite of summer safely

• Buy cold and frozen foods last so they stay cold longer.
• Check best before dates, especially on meat, poultry and seafood.
• Use a dedicated, washable reusable bag or bin for transporting raw meat, and label it. Wash bags frequently.
• Double-bag raw meat and keep it at the bottom of your cart to prevent drips from contaminating other groceries

• Keep foods out of the danger zone. Bacteria multiply fastest between 4°C and 60°C (40°F to 140°F).
• When transporting foods for outings, use lots of ice packs and fill your cooler right up—it stays colder that way. Ice packs are better than loose ice as they won’t melt into a bacteria bath.
• Store coolers in the shade and keep the lid closed as much as possible.
• Use one cooler for drinks and another for food to reduce warm-air exposure.
• Pre-chill food before your outing so it is cold before going in the cooler. Marinate meat in the fridge—not on the counter.

• Keep raw meat, poultry and seafood separate from other food items.
• Use leak-proof containers or plastic bags.

• Use clean plates and utensils for cooked food—never reuse ones that touched raw meat.
• Wash hands and surfaces with hot soapy water for at least 20 seconds.
• If there is no sink nearby use hand sanitizer and antibacterial wipes until you can wash with soap and water.
• Bring two sets of utensils and cutting boards to picnics and BBQs: one for raw, one for ready-to-eat foods.
• Wash your produce under running water before packing it if you are camping.
• Scrub down your cooler before and after every use.

• Colour isn’t a reliable sign that meat is cooked—always check the internal temperature by using a digital food thermometer for meat every time.
  • Here are some examples of safe internal cooking temperatures
    • Poultry (pieces or ground): 74°C (165°F); whole: 82°C (180°F)
    • Ground beef: 71°C (160°F)
    • Pork: 71°C (160°F)
    • Steak or roasts: medium-rare 63°C (145°F) (let rest for 3 minutes)
    • Fish: 70°C (158°F)
    • Shellfish and crustaceans 74°C (165°C)

How to check the temperature of your meat: Take meat off the grill and place it on a clean plate. Insert the digital food thermometer through the thickest part of the meat (for burgers insert through the side of the patty). Once done, clean the thermometer in warm soapy water. 

• Cool leftovers fast using shallow containers.
• Don’t leave food at room temperature for more than one hour on hot days.
• When in doubt, throw it out!

• Lakes and rivers can look safe—but might not be. Don’t risk it.
• When outdoors or camping, use only safe (potable) drinking water for cooking, brushing teeth and washing produce.
• Boil untreated water for two minutes or use purification tablets. Filters that remove bacteria and viruses can also be used to treat water (e.g., LifeStraw, Katadyn).  
• If algal blooms are present in source water, boiling water does not make it safe—find an alternate source