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Food Safety and Security ' PROVINCIAL PROGRAMMING THEME FOR 2004 This is the third year of a similar programming theme as suggested by the provincial level of the organization. While the following sugges- tions may not be new ideas. your Branch may not have yet considered them for programming. FOOD SAFETY Handwashing Once again food safety in the home. and in- deed anywhere where food is handled. begins with good handwashingi Please make it a habit to not only thoroughly wash your hands after using the washroom. but after shopping. garden- ing. handling pets. etc.. and always before handling food. Unfortunately. running your hands under the water does not remove bacteria; it is necessary to use soap, liquid is more hygienic. and to rub your hands hard for twenty seconds in order to remove bacteria. Dry your hands thoroughly and then tum off the tap with the towelt Change your towels frequently. Did you know that only 80 per cent of people wash their hands after using the toilet? "Fight Bat" There is an excellent program called “Fight Bac." available from the internet at http://wwwcantightoacorg or by faxing 613- 95245400. The Canadian Partnership for Consumer Food Safety Education sponsors this program. The different sections of this program are available for different age groups. including the older adult. and they are free! This program has four different approaches to Food Safety - clean. separate. cook and chill. Clean - Wash hands. utensils and surfaces with hot soapy water before. during and after prepar- ing foods. - Sanitize countertops. cutting boards and utensils with a mild bleach and watersolution. B Home a Country, Winter 2004 - Wash all produce thoroughly before cooking. Separate - Keep raw meats and poultry away from other foods during storage and preparation. - Keep separate cutting boards for meats and vegetables. - Always keep foods covered. Cook - Cook food thoroughly and remember cooking times and temperatures may vary for different meats and poultry. - Prepare foods quickly and serve immediately so foods do not linger at room temperature. Chill - Refrigerate or freeze perishables and pre- pared foods within two hours. - Set your fridge at 4 degrees Celsius and your freezer at - 18 degrees Celsius. FOOD SKURITY Food Seturity and Water Food security must include our most precious resource - water. Here are some quick facts on water use: - Toilet Flush - 15 to 20 Litres (L) 0 Shower (10 minutes) - 100 L - Bath â€" 60 L - Dishwasher - 40 L o Dishwashing by Hand - 35 L - Handwashing (with tap running) - 8 L I Brushing Teeth (with tap running) - 10 L - Outdoor Watering (per minute) - 35 L - Washing Machine - 225 L Source: www,ec.gc.ca/waterle mainhtml There is sufficient information on this website to develop a program for your Branch. Ground Water Eight million Canadians depend on ground water use. To remain healthy. we need 2.4 litres of watera day. It is up to us to be knowledgeable about our water sources and its treatment. Does your county or region have a well capping pro» gram for wells no longer in use? Find out from your local Ministryof Agriculture and Food office. Ask an official from the local water and/or sew- age treatment plant to speak at a Branch meeting. Why not make it a ROSE Session for the members in your community? You may be surprised at the interest your community will show. Reliable Sourtes of Food Food security means having a reliable source of food to feed our families. It begins with our farmers. invite a local farmer to a meeting and listen to their concerns and opinions about farm prices or the safety of food from other countrie Become thoughtful. informed consumers. I; you shop at local farm markets or buy loca produce whenever possible? Sometimes this is difficult because local supermarkets do not carry local produce Do you contribute to your local food bank? Call them and find out what items are most needed. Ask a food bank representative to speak at a meeting. Does your local school have a Break- fast Program? Could your Branch volunteer on a regular basis? Do you know about the Food Share Program. which works with communities to improve access to affordable. healthy food? Find out more about this program at http://www.ioodshare.net This information was (amp/led by the FWIO Education Committee under the direction Of the ROSE Coordinator Gillian Catto. She can reached at Box 16. Site 74, RR 1, Whitefish ON PDM 350, Email: gilcat@sympatico_ca Food Safety Hotline The University of Guelph has a Food Safety Malline at 1-366-503-7638. This Is a bilingual toll free line for Canadians to call for food safety inlonnatian.