Nutrition and cancer

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Food safety -II

Prepare and cook your foods with care

* Wash your hands with warm soapy water before and after preparing food and before eating.

* Wash fruit and vegetables thoroughly under running water before peeling or cutting.

* Wash the top lids of canned foods with soap and water before opening.

* Thaw meat, fish, or poultry in the microwave or refrigerator.

* Use defrosted foods right away and do not refreeze them.

* Refrigerate foods at or below 4oC (40oF).

* Cook meats until well done, with no traces of pink in the centre. Cook red meats to an internal temperature of at least 74oC (165oF) and poultry to 82oC (180oF).

* Put foods that can spoil in the refrigerator within 2 hours of serving. Foods containing eggs, cream or mayonnaise should not be left at room temperature for more than an hour.

* Cool hot foods, uncovered, in the refrigerator. Place in storage containers after cooling. Freeze what you do not plan to use within the next 2 to 3 days. Throw out all prepared foods after 3 days in the refrigerator.

* Throw out entire food packages or containers with any mould, including yogurt, cheese, cottage cheese, fruit, vegetables, jelly, and bread and pastry products.

* When cooking, don’t use the same spoon for tasting the food that you just used to stir it.

* Avoid foods from bulk bins, salad bars, delicatessens, buffets, potlucks, and sidewalk vendors.

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