Media Release

 
June 18, 2012

 Grill safely this summer season

Follow York Region’s tips to prevent food poisoning during warm weather
NEWMARKET – As temperatures rise, so does the risk of food borne-illness, also known as food poisoning. With summer barbecue season in full swing, The Regional Municipality of York reminds residents to follow four simple steps to ensure a safe and healthy grilling season.
 
Clean: Wash hands and surfaces often and wash fruits and vegetables thoroughly
• Wash hands with soap and warm water before preparing and after handling food
• Wash and sanitize preparation areas, including countertops, utensils and other items that come into contact with food
• Wash all fresh fruits and vegetables thoroughly by rinsing them under cool running water
 
Separate: Do not cross-contaminate
• Separate raw meat, poultry and seafood from other food in your shopping cart and grocery bags
• Never reuse marinade that has been used to marinate raw meat
• Place cooked food on a clean plate and never reuse plates or cutting boards that previously held raw food
 
Cook: Ensure food is cooked to a safe internal temperature
• Use a probe thermometer to check internal temperature of food to ensure it has reached a temperature high enough to kill harmful bacteria that can cause food-borne illness
• Hamburgers made of ground beef, pork or lamb should be cooked to an internal temperature of 71ºC (160ºF) or higher
• Hamburgers made of ground chicken or turkey and vegetable-based burgers should be cooked to an internal temperature of 74ºC (165ºF) or higher
• Whole poultry should be cooked to an internal temperature of 85ºC (185ºF)
• Cooked food not eaten immediately should be chilled or held hot at 60ºC (140ºF) until consumed
 
Chill: Refrigerate food promptly, cool food quickly
• Promptly refrigerate or freeze meat after purchase
• Keep the refrigerator at  4°C (40°F) or cooler
• Thaw food in the refrigerator, under cold running water or in the microwave, never at room temperature
• Food thawed in the microwave should be cooked immediately
• Perishable food left out for more than two hours should be discarded
• Refrigerate leftover food as soon as possible and use within 48 hours
 
Common symptoms of food-borne illnesses include vomiting, diarrhea, nausea and fever. Residents who believe they may be experiencing a food-borne illness should seek medical attention.
 
For more information on this or any other health-related program, please call York Region Health Connection at 1-800-361-5653, TTY 1-866-252-9933 or visit www.york.ca/foodsafety
 
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Media Contact: Lisa Sposito, Community and Health Services, York Region
 1-877-464-9675, ext. 4106 • After-Hours Cell: 905-955-2533 • lisa.sposito@york.ca
 

 
 
Founded in 1971, The Regional Municipality of York is made up of nine municipalities
and provides services to more than one million residents, 29,000 businesses and 495,000 employees.

 For more information visit us at www.york.ca Follow us on : York Region   @YorkRegionGovt  
 
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