5 ways to practice food safety during COVID-19

While home for the next little while, it’s important to keep eating well and practice food safety. Registered Dietitian Sue Mah shared some valuable advice and tips that everyone should be keeping in mind throughout physical distancing and self-isolation - check them out below.

BUY FOODS WITH A LONG SHELF LIFE

Buy nutritious canned, fresh and frozen food. Examples are: canned foods (vegetables, fruit, beans, soup), frozen foods, dried beans, rice, shelf-stable milk / non-dairy beverages. Fresh veggies such as carrots, beets, potatoes, parsnips, squash, onions and parsnips can last at least a couple of weeks. In terms of frozen foods, buy frozen meats, fish, fruit and vegetables.Having these foods in the house can help you get through tough times in case you become sick and can’t leave your home.

PRACTICE THE FIFO (FIRST IN FIRST OUT) RULE

Put items with the soonest best before dates at the front of your fridge or pantry. Put the items with the furthest best before dates at the back. This also helps to prevent food waste.

MAKE A FOOD INVENTORY

It can be easy to lose track of all the foods you have. Make a list of all the foods that you have in your refrigerator, freezer and pantry. (This can take some time. Perhaps get the kids to help you!)Different categories can include “Protein foods”, “Canned foods”, “Pasta/grains/rice/noodles”, “Frozen foods”, and “Miscellaneous”. Plan and make meals based on what you have on your food inventory. It may be a good opportunity to try new recipes using your pantry staples. As you use the foods, cross them off your inventory list so that you know when you might need to buy more.

FOLLOW SAFE FOOD HANDLING PROCEDURES

1. Always wash your hands before and after handling food (wash hands for 20 seconds). Dry your hands with a paper towel or have each person use their own towel for drying hands.
2. Wash all fresh fruits and vegetables before eating, especially if you are eating the skins.
3. Keep hot foods hot and cold foods cold.
4. Keep raw foods separate from cooked foods, and use separate utensils and cutting boards for raw versus cooked foods.
5. Refrigerate leftovers within two hours. Put a date on leftovers. Put leftovers in the fridge or freeze them to eat later.
6. Eat refrigerated leftovers within three days.
7. For more food safety tips, go to https://www.cpha.ca/food-safety-home and https://www.canada.ca/en/health-canada/services/general-food-safety-tips/food-safety-tips-leftovers.html

CHANGE THE WAY YOU EAT

With social distancing, it’s prudent to keep your distance at the dinner table. Avoid eating with your hands until you’ve had a chance to wash your hands, and don’t share eating utensils. Avoid sharing food from the same container, for example avoid sharing popcorn or crackers from one bowl. No double dipping please! Wash utensils with hot, soapy water or in the dishwasher and wash your hands before and after eating.[video_embed id='1869994']BEFORE YOU GO: Here are some simple ways to add extra fibre to your diet[/video_embed]