b'ASK THE EXPERTCarol Donovan Chris Baron Laurie WheelerQ. Sanitize all work surfaces before and after What are the best tips for food safety?preparing food.Food safety is a hot topic these days, and it can be aEnsure all persons involved in food preparation practisecomplex topic to address. To answer this loaded question,good personal hygiene.lets break it down to four easy to digest basics.Have a system in place for ware washing to ensure thatSelect a safe sourcethe correct temperatures are used for the daily cleaning The food standards in Canada are rigid and effective. Inand sanitizing of dishes, utensils, and equipment. January 2019, the Safe Food for Canadians Regulations Ensure you have cleaning schedules that are followed (SFCR) came into effect, ushering in a new era of food safety for Canadians. by the staff for all the equipment, food production, dining, server, and dishwashing areas.Work closely with certified food suppliers. These Keep hot food hot and cold food cold companies have safeguards in place to do immediateMake sure you kill harmful bacteria by properly storing recalls and replacements if any food safety issues arise.and cooking food.Clean is queenUse a food thermometer to check temperatures Ensure all staff wash hands with hot, soapy water for through out the cooking and serving process.at least 20 seconds before handling food, and after handling raw meats or poultry, dirty dishes, using the Post a list of acceptable internal temperatures from bathroom, touching their hair or face, sneezing oryour Public Health Unit. They will give you the most coughing or smoking. current guidelines out there.Good hand washing is recommended over glove Avoid the Danger Zone when storing, preparing,wearing. Using gloves does NOT replace the need forserving, and holding food: 4C (40 F) to 60C (140 F).hand hygiene. Hands must be washed before and afterBacteria grow most rapidly in the Danger Zone, using gloves. doubling in number in as little as 20 minutes. Perishable foods such as protein foods, eggs, milk, luncheon Make sure cutting boards, knives, and equipment meats, cooked meat, chicken, and potato or pastaused are cleaned and sanitized before and after any salads, must be kept in the refrigerator or held on ice at food preparation. 4C (40F) or below.42 LONG TERM CARE TODAY Spring/Summer 2020'