Because safe food handling is a priority for Farmers of Ontario, we are proud to join in the Canada-wide 'Fight BAC!' Campaign - a new food safety initiative to educate consumers about basic sanitation and food handling practices.

Produce should be washed under cold running water before preparing. Wash hands, utensils, and counters with hot, soapy water to reduce the amount of harmful surface bacteria. Sanitize cutting boards, utensils and dishcloth with a mild bleach and water solution after preparing raw product.

When it comes to food safety, one of the biggest problems is cross-contamination when harmful bacteria spread from one food to another. Keep certain foods like raw meats and their juices separate from others during storage and preparation. Clean and sanitize cutting boards between uses, and keep a separate cutting board for raw meats and vegetables.

Cook foods right! Prepare foods quickly, cook thoroughly and serve immediately. Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill any harmful bacteria that could cause food borne illness. Always follow this simple rule: cook thoroughly and keep hot foods hot.

Refrigerate or freeze perishables, prepared food and leftovers within two hours. Make sure the refrigerator is set at a temperature of 40 degrees C (40 degrees F) or colder, and keep the freezer set at -18 degrees C (O degrees F). When it comes to food safety, remember that cold temperatures can keep harmful bacteria from growing or multiplying on food. Always follow these basic food safety practices at home.