Food Safety
Manitoba’s hog farmers produce high quality pork in demand both here at home and around the world. Through the Canadian Quality Assurance Program, consumers can be assured that the pork they purchase is of the highest quality, wholesome and safe. The program is a national on-farm food safety program, indicating that the producer follows good production practices and keeps detailed food safety-related records. Farms are validated annually by a veterinarian to ensure that the practices are being followed. Over 90% of hog farms are currently validated.
Food Safety in the home is equally as important as food safety on the farm. To maintain the high quality and wholesomeness of the pork that you purchase, it is important to use proper handling in the home. Through our involvement in the national FightBac program, we encourage consumers to follow safe food handling practices.
KEEP FOODS OUT OF THE “DANGER ZONE”.
At temperatures between 4ºC and 60ºC (40ºF and 140ºF), bacteria can double in as little as 20 minutes. Be sure to keep cold food cold and hot foods hot, out of the “danger zone”.
REFRIGERATE OR FREEZE MEAT PROMPTLY.
Place meat packages on a plate to prevent dripping on to other foods.
HOW LONG IS TOO LONG?
Never leave prepared foods at room temperature for longer than two hours. Put those leftovers away promptly!
NEVER PARTIALLY COOK MEAT WITH THE INTENTION OF FINISHING IT LATER.
DEFROST FROZEN MEATS IN THE REFRIGERATOR.
If you must use the microwave to defrost more quickly, be sure to cook the meat immediately.
WASH YOUR HANDS.
Before and after preparing food, wash your hands with warm, soapy water for at least 20 seconds.
BEWARE OF CROSS-CONTAMINATION.
Tongs, utensils and plates which were used for uncooked meat should be thoroughly washed in hot, soapy water before using again for cooked meat.
NEVER REUSE A MARINADE.
The marinade may contain uncooked meat juices. To use a marinade as a basting sauce, boil for 5-10 minutes before using.
BE WISE, SANITIZE!
Sanitize cutting boards often with a solution of 1 tsp/5mL unscented chlorine bleach to 3 cups of water.
CHILL OUT.
Keep foods cool on the way home from the supermarket. In the summer, transport chilled items in an air-conditioned car rather than the trunk. Better still, use a cooler with ice packs to keep foods cold while traveling.
Manitoba’s hog farmers produce high quality pork in demand both here at home and around the world. Through the Canadian Quality Assurance Program, consumers can be assured that the pork they purchase is of the highest quality, wholesome and safe. The program is a national on-farm food safety program, indicating that the producer follows good production practices and keeps detailed food safety-related records. Farms are validated annually by a veterinarian to ensure that the practices are being followed. Over 90% of hog farms are currently validated.
Food Safety in the home is equally as important as food safety on the farm. To maintain the high quality and wholesomeness of the pork that you purchase, it is important to use proper handling in the home. Through our involvement in the national FightBac program, we encourage consumers to follow safe food handling practices.
KEEP FOODS OUT OF THE “DANGER ZONE”.
At temperatures between 4ºC and 60ºC (40ºF and 140ºF), bacteria can double in as little as 20 minutes. Be sure to keep cold food cold and hot foods hot, out of the “danger zone”.
REFRIGERATE OR FREEZE MEAT PROMPTLY.
Place meat packages on a plate to prevent dripping on to other foods.
HOW LONG IS TOO LONG?
Never leave prepared foods at room temperature for longer than two hours. Put those leftovers away promptly!
NEVER PARTIALLY COOK MEAT WITH THE INTENTION OF FINISHING IT LATER.
DEFROST FROZEN MEATS IN THE REFRIGERATOR.
If you must use the microwave to defrost more quickly, be sure to cook the meat immediately.
WASH YOUR HANDS.
Before and after preparing food, wash your hands with warm, soapy water for at least 20 seconds.
BEWARE OF CROSS-CONTAMINATION.
Tongs, utensils and plates which were used for uncooked meat should be thoroughly washed in hot, soapy water before using again for cooked meat.
NEVER REUSE A MARINADE.
The marinade may contain uncooked meat juices. To use a marinade as a basting sauce, boil for 5-10 minutes before using.
BE WISE, SANITIZE!
Sanitize cutting boards often with a solution of 1 tsp/5mL unscented chlorine bleach to 3 cups of water.
CHILL OUT.
Keep foods cool on the way home from the supermarket. In the summer, transport chilled items in an air-conditioned car rather than the trunk. Better still, use a cooler with ice packs to keep foods cold while traveling.
Pick Pork! website designed by The Studio of Wendy J. Inc. & database integration by The November Group
© Copyright 2004 All rights reserved.
© Copyright 2004 All rights reserved.
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