• Try not to handle food excessively.
• Allow only adults in the kitchen.
• Make sure everyone who is handling any food washes his/her hands with soap and water while preparing food, and again when finished.
• Clean and sanitize countertops, cutting boards, cutlery and utensils with a bleach solution. This can be done by adding 5ml (1 tsp.) of a bleach solution, such as Javex bleach in 750 ml (3 cups) of water;   this will kill bacteria.
• Do NOT accept home-prepared food donated from anyone;   you cannot be certain of its safety.

• Cold perishable food should be stored at 4°C/40°F.
• Hot food should be served at 60°C/140°F.
• If you don't have refrigeration space, put food outdoors in protective leak-proof and animal-proof containers when the outdoor temperature is 5°C/40°F or less. Make sure food is placed on a shelf or other surface at least 6 inches above the ground. The storage area should be in the shade, and protected from dogs, cats and other animals.

• Meat, when cooked, should reach an inside temperature of 74°C/165°F.

• Wash raw fruits and vegetables thoroughly before eating.
• NEVER SERVE RAW UNPASTEURIZED MILK
  Milk directly from the cow can carry dangerous bacteria that can cause diseases such as salmonellosis and tuberculosis. It is illegal to serve or sell unpasteurized milk to the public.

See also :

• How to ensure food is safe to eat
• What to eat when in a stressful situation
• How to prepare baby formula
• How to handle and prepare food safely at an Emergency Shelter
• Donating Food to an Emergency Shelter
• Food Safety
• Safe Food Handling
• Sport Fish Contaminant Monitoring Program
• Water Safety

• The Canadian Partnership for Consumer Food Safety Education
• The Ontario Ministry of Agriculture and Food
• The Canadian Food Inspection Agency

Or, contact your local public health unit.