The FightBAC!® campaign is a national, consumer-focused, educational program focused on safe food handling in the home. The goal is to educate consumers on four simple steps they can take to fight foodborne bacteria and reduce the risk of foodborne illness.

BAC Facts

Foodborne Illness: Definition

• Foodborne illness, often called "food poisoning,” is caused by eating food or drinking water contaminated with bacteria, parasites or viruses, also known as microbes or pathogens.

Bacteria in the Environment

• Although bacteria are an integral part of our environment and play many beneficial roles, some forms of bacteria are harmful.
• Bacteria are present on all raw agricultural products. Although aggressive controls during food processing destroy many harmful pathogens, some bacteria may survive or foods may become contaminated during preparation, cooking and storage.
• Bacteria may be transferred from people to food, from equipment to food or from one food to another.

Reduce the risk of foodborne illness by following these four FightBAC!® simple steps:

CLEAN
Wash hands, utensils and surfaces with hot soapy water before, during and after preparing foods. Sanitize countertops, cutting boards and utensils with a mild bleach and water solution. Wash all produce thoroughly before eating or cooking.

SEPARATE
Keep raw meats and poultry away from other foods during storage and preparation. Keep separate cutting boards for raw meats and vegetables. Always keep foods covered.

COOK
Cook food thoroughly -- cooking times and temperatures vary for different meats and poultry. Prepare foods quickly, and serve immediately so foods don't linger at temperatures where bacteria can grow quickly enough to make you sick. The danger zone is between 4oC (40oF) and 60oC (140oF).

CHILL
Refrigerate or freeze perishables, prepared food and leftovers within two hours. Make sure the refrigerator is set at a temperature of 4°C (40°F) or below, and keep the freezer at -18°C (0°F) or below.

For more information on safe food handling, please call the Environmental Health Department at 613-966-5513 ext. 315 or 254.


Related Links:

• Canadian Partnership for Consumer Food Safety Education - FightBac! Campaign
• Ministry of Health and Long Term Care - Safe Food Handling

Other Resources:

• A FightBac! Focus on ‘Cook’
• A FightBac! Focus on ‘Clean’
• A FightBac! Focus on ‘Separate’
• A FightBac! Focus on ‘Chill’