FightBAC!® This Holiday Season

January 6, 2000

OTTAWA, December 20, 1999 - During this festive season, serving a meal to family and friends is a tradition in many Canadian households. With millions of meals being prepared, consumers are reminded to practice safe food handling techniques when preparing these holiday food delights.

"Holiday buffets are common at this time of year," says JoAnn Myer, public sector Co-Chair of the Canadian Partnership for Consumer Food Safety Education. "With food being left out at room temperature, the opportunity exists for harmful bacteria to multiply. There are easy techniques that consumers can use to decrease these risks." Robert de Valk, private sector Co-Chair, agrees, "Consumers need to remember that they have an important role to play in serving safe food to family and friends."

To help keep holiday meals, and meals year-round, safe from bacteria that can cause foodborne illness, the Canadian Partnership for Consumer Food Safety Education urges consumers to remember these four simple steps:

CLEAN: Always wash your hands with hot, soapy water before and after handling food. Be sure also to keep your utensils, cutting boards, and countertops clean as well. Use clean plates to serve food.

SEPARATE: To keep juices from cross-contaminating, use separate cutting boards for raw meat, poultry, and vegetables. Replace empty buffet platters with new ones, instead of adding fresh food to platters that have already been used.

COOK: Cook all foods thoroughly, to safe internal temperatures. Keep hot food hot by using chafing dishes, crock pots, and warming trays.

CHILL: Don’t let food sit at room temperature for more than two hours. Keep cold foods cold by placing serving dishes on bowls of ice. Leftovers should be refrigerated promptly using small, shallow containers. Use leftovers within 2 - 4 days, and be sure to reheat thoroughly.

The Canadian Partnership for Consumer Food Safety Education is a non-profit coalition of industry, consumer, government, health and environmental organizations dedicated to reducing the incidence of foodborne illness in Canada. The FightBAC!® Campaign, launched in November 1998, is Canada’s farthest-reaching consumer education campaign on kitchen food safety and safe food handling techniques. (See members list attached).

For more information on safe food handling techniques, foodborne illness, and the Partnership, visit the Partnership’s web site at or call (613) 798-3042.

For more information contact:

JoAnn Myer
Canadian Food Inspection Agency

Robert de Valk
Further Poultry Processors of Canada
(613) 738-1175

Marie-Claude Thibeault
Canadian Produce Marketing Agency
(613) 226-4187