Food Safety Tips
Preparation
- Wash your hands, utensils, and cooking/eating surfaces with hot water and soap prior to using them.
- Keep raw and cooked foods separate.
- Keep meats and their juices, as well as seafood, separate from other food while preparing and storing it.
- Keep the food preparation area clean and free from animals, debris, garbage, dirty dishes, and individuals not involved in preparing the food.
- Food must be handled with tongs, spoons, or other kitchen tools when serving.
- Wrap or contain all food separately once it is prepared.
- Do not prepare food for events more than twenty-four (24) hours in advance.
Proper Cooking Temperatures
- Food made with ground beef, including hamburgers, is safe to eat after reaching an internal temperature of at least 74 degrees Celsius (74°C, 165°F).
- Food made with poultry is safe to eat after reaching an internal temperature of at least 82 degrees Celsius (82°C, 180°F).
- Food made with pork or fish is safe to eat after reaching an internal temperature of at least 71 degrees Celsius (71°C, 160°F).
- Eggs are safe to eat after reaching an internal temperature of at least 63 degrees Celsius (63°C, 145°F).
Food Storage
- Perishable and prepared foods/leftovers should be refrigerated or frozen within two (2) hours.
Potluck Guidelines
Potlucks are a wonderful way to connect, share delicious food, and celebrate the diverse cultures and traditions within our campus.
To ensure the health and safety of everyone involved, we kindly ask that the following guidelines be followed.
General Guidelines
- Potluck must be private events and are restricted to campus departments, groups of departments, student groups, or student organizations.
- Potlucks cannot be open to the general University community or general student population.
- Advertising potlucks, either within or outside the group, is prohibited.
- Fundraising through potlucks is not permitted under any circumstances.
Location Restrictions
Potlucks cannot occur in public spaces on campus, including cafeterias, hallways, lounges, or other communal areas. They must be held within departments, boardrooms or classrooms.
Group Representative Responsibilities
Appoint a representative to document:
- The food items being served
- The location where the items were prepared or who brought the dish
- A list of ingredients for each dish to ensure transparency and manage potential allergens.
Food Allergen Labeling
All dishes should be clearly labeled with their ingredients.
Labels should specifically indicate if the dish contains any of the following main allergens:
Peanuts, Tree nuts (e.g., almonds, walnuts, cashews), Milk, Eggs, Fish, Shellfish, Soy, Wheat (gluten)
To minimize risk, we recommend avoiding foods containing these common allergens whenever possible.
Food Preparation Standards
- Ensure proper cooking and storage temperatures are adhered to
- Ensure surfaces and appliances are cleaned thoroughly
- Ensure to use safe methods to transport and store food.
By following these guidelines, your potluck will be both enjoyable and safe for everyone involved!
Additional information on food safety can be found here, on the North Bay Parry Sound District Health Unit Website.
If you have any additional questions or need assistance while planning your potluck, please don’t hesitate to reach out to the Health and Safety Officer or the Manager, Health and Wellness.