Information contained on this page is provided by companies via press release distributed through PR Newswire, an independent third-party content provider. PR Newswire, WorldNow and this Station make no warranties or representations in connection therewith.
SOURCE Health Canada
OTTAWA, Feb. 19, 2013 /CNW/ - Health Canada is reminding Canadians of the importance of food safety for children ages five and under.
Children ages five and under are at an increased risk for complications from food poisoning (foodborne illness). This is because their immune systems are still developing and they are unable to fight off infection as well as adults can. Young children also produce less of the stomach acid that kills harmful bacteria, which makes it easier for them to get sick.
It is estimated that there are approximately 11 million cases of foodborne illnesses in Canada every year. Many of these cases could be prevented by following proper food handling and preparation techniques.
While it's always important for Canadians to follow proper food safety steps, it's especially important for parents and caregivers to pay close attention to food safety for young children. To protect them from getting sick, follow these key steps to food safety: Cook; Clean; Chill and Separate.
Cook - To prevent illness, it is extremely important to cook meat and poultry to a safe internal temperature. Remember, visual cues like colour are not a guarantee that food is safe. Don't guess! Use a digital food thermometer to check when meat and poultry are safe to eat.
Clean - Properly clean anything that comes in contact with the food (your hands, kitchen surfaces and utensils, reusable grocery bags, etc.) and always have your children wash their hands before eating. This will help eliminate bacteria and reduce your family's risk of getting sick. In addition, fruits and vegetables should be washed under clean running water.
Chill - It is extremely important to keep cold food cold and hot food hot so that your food never reaches the temperature "danger zone," which is between 4oC and 60oC (40oF and 140oF). Defrosting raw meat, poultry and fish should be done in the refrigerator, in the microwave, or immersed in cold water (replaced every 30 minutes), never at room temperature.
Separate - It is important to always separate your raw foods, such as meat and eggs, from ready-to-eat foods, such as cooked meat and vegetables, to avoid cross-contamination.
For more information on food safety tips for children five and under, please visit:
Partnership for Consumer Food Safety Education
Stay connected with Health Canada and receive the latest advisories and product recalls using social media tools.
©2012 PR Newswire. All Rights Reserved.