Think Food Safety:

1. Always keep an insulated cooler bag in your car. If you do stop at a local producer, you will have somewhere to keep your cold foods.
2. When you know that you are going shopping, put an ice pack in your cooler bag to keep your cold foods cold.
3. Food should not be kept in the cooler bag without an ice pack for any longer than two hours from the time of purchase. Check the temperature in the bag. Ideally it should be 4°C.
4. When running errands, leave food shopping for the last task.
5. All meat is to be government inspected. You should ask the producer about where the meat was processed and inspected to be sure you are getting a safe product.
6. Farm gate eggs may not be cleaned and graded. Eggs can be a food safety risk and should be handled with care. This means, do not eat raw eggs, cook them until the yolk is firm, keep them cold and wash your hands and surfaces with soapy water after using.
7. In Canada, all milk must be pasteurized to kill harmful bacteria before it can be sold. Be sure the milk you are buying is pasteurized.
8. Buy fresh vegetables and fruits that are not bruised or damaged.
9. Their surface acts as a natural defense against harmful bacteria.
10. Wash ALL produce, even if it was pre-washed. Use cold running water to remove dirt and bacteria.
11. Apple cider and juices must be sold as pasteurized and produced in an inspected facility.
12. Home Hints for Food Safety (Clean, Separate, Cook, Chill)
13. Always clean your hands, food and surfaces before and after handling food.
14. Separate raw food from cooked food and cover all foods. Store raw meat on the lowest shelf in the refrigerator to avoid juice drippings onto ready-to-eat food.
15. Cook food to the correct internal temperature:
    i. Whole poultry 82°C
    ii. Poultry parts 74°C
    iii. Meat 71°C
    iv. Fish 70°C
16. Chill all cold foods within two hours from the time of purchase and after cooking.