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Food
Handler Certification Program |
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- keep frozen food below -18°C
Pathogenic bacteria do not grow below -18°C but will survive.
- storing hazardous food at -20°C or below for 7 days or at -35°C or below for 15 hours will kill parasites and their eggs
Food can also be stored at -18°C or below for 21 days to kill the parasites and their eggs.
- food can be safely defrosted in the refrigerator, under running cold water or in the microwave
Food can also be cooked from frozen safely.
- make sure the outside of the food is kept cool and out of the Danger Zone
Defrost and clean refrigerators regularly for efficient operation. All interior surfaces,
racks, trays and the fan grill must be washed and sanitized at least once a week to
prevent odours and maintain cleanliness.
 Graphic reproduced with permission from Simcoe County District Health Unit
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