- YTC Quicklinks
Foodborne illness is caused by eating contaminated food. Food can become contaminated by micro-organisms (such as bacteria, viruses, parasites and moulds; some of these produce toxins) as well as chemicals or physical objects.
Common symptoms of foodborne illness include nausea, vomiting, abdominal cramps, diarrhea, fever/chills and headache/muscle aches. You can begin feeling sick within hours to weeks after the food has been eaten.
To reduce the risk of foodborne illness, follow these key steps in YTC to safely handle and prepare food:
- Clean
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Hands
- Keep hands clean while cooking.
- Have everyone wash their hands before starting food preparation and during preparation as needed (such as after coughing, touching money or using the washroom) to prevent the cross-contamination of food and surfaces.
- Wash hands after switching from one task to another.
- Hand sanitizer is not a replacement for proper handwashing.
- Demonstrate the six-step method of handwashing using the Handwashing poster.
Hair
- Long hair should be properly tied back to avoid getting hair into the food and for safety when working with kitchen appliances.
- A hair net or hat can also be worn.
Kitchen equipment and surfaces
- Make sure all equipment, cooking surfaces and counters are cleaned and sanitized before cooking. See below for more information or review the Cleaning and Sanitizing Equipment and Surfaces (PDF).
Food
- Wash fresh produce under running water to remove dirt and residue.
- Scrub vegetables and fruits that have firm surfaces such as oranges, melons, potatoes and carrots with a produce brush.
- Separate
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Cross-contamination is the transfer of pathogens (germs) from any food, surface or person to a ready-to-eat food. Cross contamination can happen in a couple of ways in YTC:
People to food: This includes unwashed hands touching ready-to-eat food or coughing or sneezing on food. Wash hands thoroughly using the six-step method.
Equipment to food: Kitchen equipment that is not cleaned and sanitized between uses can spread germs to food. Wash, rinse and sanitize cooking equipment and utensils before re-using them. It is important to take apart equipment (e.g., blender) when cleaning and sanitizing.
Food to food: Juices from raw meat stored on an upper shelf in the fridge can drip onto food stored below (e.g., vegetables or fruit). Raw foods should not be stored above ready-to-eat foods. Properly cover all food in the fridge.
- Cook
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- Foods need to be cooked to a high enough temperature for a long enough time to prevent the growth of harmful bacteria.
- After cooking, keep hot food at 60°C (140°F) or hotter until the food is served. This will keep food out of the temperature danger zone which is between 4°C (40°F) and 60°C (140°F); this is where bacteria quickly grow.
- Cook eggs till both yolk and white are firm.
- Stir the food as needed for even cooking. This will help to avoid cold spots in the food.
Safely Sampling and Testing Food
All participants in YTC need to use clean utensils each time they taste-test a recipe for seasonings. When cooking at home, some people put a finger in the food to test it or use a spoon to taste and then put the used spoon in the food again. This is not an acceptable practice when cooking with others.
- Chill
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Keep cold foods cold to help slow the growth of germs in foods. The temperature inside your refrigerator must be 4°C (40°F).
- Store any perishable foods (e.g., eggs, milk products, cooked vegetables, rice and pasta) in the main body of the refrigerator since this is a colder temperature than the fridge door.
- Put perishable food products into the fridge as soon as possible after purchase or preparation.
- Do not over-pack the fridge. Allow cool air to circulate around the food to keep it safe.
- After cooking, put hot foods into small, shallow containers before putting them into the fridge as soon as possible.
The temperature inside your freezer temperature must be -18°C (0°F). Freezing prevents the growth of micro-organisms in foods but does not destroy all of them. Care needs to be taken when thawing foods. There are three ways to safely thaw foods:
- Thaw food in the refrigerator.
- Thaw food under cold running water.
- Thaw food in the microwave then immediately cook it.
Do not thaw foods on the kitchen counter as the slow change in temperature will allow for bacteria to grow in high numbers.
Leftovers
When in doubt, throw it out. You cannot tell if a food is unsafe by smelling or looking at it. Bacteria in food grow very quickly in the danger zone (between 4°C and 60°C), so keep hot foods hot during cooking and serving and keep cold foods cold. Place leftovers into containers and put them in the refrigerator as soon as possible. Re-heat leftovers only once and should be eaten within 2 – 4 days.
- Cleaning and Sanitizing Equipment and Surfaces
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Wash, rinse and sanitize all utensils, cutting boards, tables, countertops and other items that contact food. Check with your school or agency to find out what type of food-safe sanitizer is allowed.
Here are two food-safe sanitizers:
- Bleach - Use ½ teaspoon (2 mL) of bleach in one litre of water (100 ppm) in a spray bottle, bucket or sink. Be sure to label the bottle with the words – SANITIZER.
- Quaternary ammonium compound (QUATS) - QUATS can be purchased as a ready-to-use spray or concentrate. If using the concentrate, read the label for correct dilution instructions. The sanitizing solution should be 200 ppm QUATS. Use test strips to make sure the solution has been mixed to the correct concentration.
Sanitizing Food Contact Surfaces
Bleach - Spray the bleach solution (100 ppm) on countertops, cooking surfaces and cutting boards and allow to air dry for at least 45 seconds. This will allow the bleach solution to remain in contact with the surfaces long enough to sanitize them. Make a fresh solution daily.
Quaternary ammonium compound (QUATS) - Spray on or wipe countertops, cooking surfaces and cutting boards with sanitizing solution (200 ppm) and allow to air dry.
Commercially prepared disinfectant wipes (such as Lysol or Clorox) - These wipes would be acceptable for tables and surfaces. If used on any food contact surfaces, be sure to follow the instructions on the label – a potable water rinse may be required when used on surfaces that come into contact with food.
Sanitizing Kitchen Equipment and Dishes
Cooking equipment can transfer germs, so they need to be properly washed and sanitized after each use.
To clean and sanitize kitchen equipment (e.g., plates, cutting boards, tongs, knives, spoons), there are several options:
- use a dishwasher
- use the 2-sink dishwashing method* for serving utensils, cutting boards, and pots and pans
- 3-sink dishwashing method* for plates, cups and eating utensils
*Wash basins can be used as additional sinks
2-sink dishwashing method for serving utensils, cutting boards and pots and pans:
- Wash: In one sink, wash kitchen equipment with hot, soapy water.
- Rinse: If there are only two sinks available, rinse the kitchen equipment with clean, warm water under the tap in the first sink.
- Sanitize: In second sink (or wash basin), mix sanitizing solution, bleach or QUATS (see information above) and soak kitchen equipment for at least 45 seconds.
- Let air dry.
3-sink dishwashing method for plates, cups and eating utensils:
- Wash: In first sink, wash dishes with hot, soapy water.
- Rinse: In second sink (or wash basin), rinse the dishes with clean, warm water.
- Sanitize: In third sink (or wash basin), mix sanitizing solution, bleach or QUATS (see information above), and soak kitchen equipment for at least 45 seconds.
- Let air dry.
Questions? Email us at ytc@wdgpublichealth.ca
