Break the chain of contamination. Keep everything clean. Wash hands before preparing food and after contact with raw red meat, poultry, fish and contaminated cutting board and utensils. Always wash hands in warm soapy water, rubbing hands for 10 seconds, and rinsing. Cook meat and poultry properly by determining internal temperatures with a meat thermometer.
Ground meats are safe when brown or grey inside.
Poultry is cooked when its juices run clear. Fish flakes with a fork. Never taste food that looks or smell strange. If you need further information on Food Safety contact your nearest Health Unit office and speak to a Public Health Inspector.