Safe food handling guidelines

Wash hands thoroughly with soap and hot water before handling any food or utensils. 

Wash utensils, pots, pans and storage containers thoroughly using a CFIA approved detergent and rinse well in clean water to remove all residual detergent.

Always use cold tap water from a tested well or a treated municipal water source for cooking. Water heaters can harbor bacteria, hot water might leach lead from solder in pipes; never use water from hot water tap for cooking or drinking.

Follow label directions for cooking.

Holding temperature:

• Hot:  165 – 185°F or 75 – 85°C.  Keep containers on steam table covered to prevent dust and airborne yeasts, molds and bacteria from contaminating the food.
• Cold: Below 40°F or 4°C

If left over food is to be held overnight, store it in shallow, covered containers to cool rapidly to a safe storage temperature.  Bring stored food quickly back to serving temperature, preferably bringing to a short boil before placing onto the steam table.  It is not recommended to use cooked sauces after the second day.

Observe sanitary tasting routine.