Canada's food guide
Teaching Canada's food guide: Food safety considerations
Use safe food handling practices when planning activities. Observing safe practices can prevent foodborne illnesses and create a safe environment for children with food allergies and dietary restrictions.
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Clean
Reduce the risk of foodborne illnesses by cleaning surfaces, utensils and hands often. Try to:
- clean all surfaces, equipment, and utensils thoroughly before and after you prepare food
- wash all vegetables and fruits under running water
- wash hands in warm and soapy water for at least 20 seconds
- before and after you prepare food, and
- after handling raw meat, poultry, fish and seafood
Separate
Avoid cross-contamination. Separate raw foods, such as meat and eggs, from foods that are already cooked or won’t be cooked, such as vegetables. Try to use different cutting boards for:
- vegetables and fruits
- raw meat, poultry, fish, and seafood
This practice limits the potential spread of disease-causing microorganisms.
Cook
Cook food completely. Ensure food is fully cooked by using a clean thermometer to measure its temperature. Become familiar with the proper method of taking measurements and safe internal cooking temperatures of foods.
Chill
It is important to keep ‘cold food cold’ and ‘hot food hot’ to avoid the temperature danger zone.
The danger zone is a temperature range from 4 °C to 60 °C (40 °F to 140 °F) in which bacteria can grow quickly and cause foodborne illness. This range includes room temperature.
Do not leave cooked foods at room temperature for long periods of time. Make sure to refrigerate foods, including leftovers, promptly at 4 °C or lower.
Food allergies and dietary restrictions
Food allergies and gluten-related disorders are commonly reported. Some children may also have other dietary restrictions because of intolerances or their families’ religious or social beliefs.
Make sure you have a list of all dietary restrictions in your group before introducing any foods.
Speak with the parent or guardian of children with allergies to identify preferences regarding the offering of food to their child. Request permission to contact the parent or guardian at any time to ask about ingredients and to discuss how to best adapt your activities.
Always review ingredients in foods you are providing. If you are not sure of the ingredients, do not serve the food. Always keep safe options on site as an alternative.
Be inclusive and find foods that everyone can explore.