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Foodborne illness can result from improper handling of food at home. Here are a few tips to help keep your family safe and healthy.

Hand washing is one of the best ways to prevent the spread of foodborne illness. Wash hands with soap and warm water for at least 20 seconds or the time it takes to sing the "Happy Birthday" song twice.
Wash hands often, e.g. before, during and after food preparation, after using the washroom, after touching garbage, after playing with pets, etc.
Clean and sanitize work surfaces, utensils and dishcloths often to reduce bacteria
and prevent foodborne illness.

Cooking food to safe internal temperatures will destroy bacteria that could make you ill. Use a digital food thermometer to check that proper temperatures have been reached.
Food safety experts say food thermometers are the only way to cook food safely without overcooking. You can't tell just by looking that food has been cooked to a temperature high enough to destroy illness-causing bacteria.
Keep hot food at or above 60°C to prevent the growth of bacteria and reduce the chance of foodborne illness.

Set refrigerators at or below 4°C (40°F) and freezers at or below -18°C (0°F). Use appliance thermometers to check that proper temperatures are maintained.
After buying groceries, immediately put away food that needs to be refrigerated and frozen.
Bacteria grow quickly in the temperature "danger zone" (4°C to 60°C/40°F to 140°F) so thaw food in the fridge and NOT on the kitchen counter.

Keep raw food away from ready-to-eat and cooked food while shopping, storing and preparing.
Bacteria can be carried in raw meat juices. Place raw meat, poultry and seafood in containers on the bottom shelf of the refrigerator. Use containers that are large enough to prevent raw juices from dripping onto other food or touching other food.
Prevent cross-contamination by using separate cutting boards for raw food, cooked food and ready-to-eat food.

For more references and resources on food safety visit: Food Safety at SafeCanada.ca.