[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-404817-105":59,"doc-detail-404817-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","april-2021-newsletter-food-safety-prep-and-storage","April 2021 Newsletter - Food Safety Prep and Storage","","April 2021 newsletter content focused on food safety preparation and storage during spring lockdown conditions and rising COVID cases. It explains how foodborne illnesses spread through contaminated food and provides practical prevention steps including handwashing, sanitizing surfaces, and avoiding crosscontamination. Key guidance covers the temperature danger zone (4°C-60°C), grocery shopping order, refrigerator and freezer temperature targets, thermometer use, and safe handling practices. Additional sections detail storage methods for fruits, vegetables, meats, and meal-prepping strategies.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/april-2021-newsletter-food-safety-prep-and-storage/404817/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/april-2021-newsletter-food-safety-prep-and-storage/404817.png","ImageObject",300,407,{"name":92,"@type":93},"eBook King","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-04","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",12,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What is the temperature danger zone for food, and how long can food stay there?","Question",{"text":113,"@type":114},"Food is in the danger zone when temperatures are between 4°C and 60°C. Food should never be kept in that range for more than 2 hours.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What internal temperatures should be maintained in the refrigerator and freezer?",{"text":118,"@type":114},"The refrigerator should be kept at 4°C, tracked with a thermometer. The freezer should be kept below -18°C, also monitored with a thermometer.",{"name":120,"@type":111,"acceptedAnswer":121},"How should groceries be prioritized during shopping to reduce food-safety risk?",{"text":122,"@type":114},"Start with shelf-stable items, then move to outside aisles for fruits and vegetables. Pick refrigerated and frozen items last, such as milk products, frozen foods, fresh meat, and hot deli, to keep cold foods cold and hot foods hot during travel.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},404817,1790650232,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":24,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145,"preview_page_count":4},962088006270,"https://ap-avatar.wpscdn.com/davatar_085a072bc5b1113ac321206ff7593b45","A P R I L 2 0 2 1  \nFOOD SAFETY PREP AND STORAGE  \n,  \nHere we are again in another lockdown. With COVID cases on the rise for the spring season, we all need to do our part to keep ourselves safe and that includes food safety. Food safety education helps prevent foodborne illnesses which results when harmful bacteria, viruses, parasites or chemical substances are transmitted to people from food. Along with washing your hands and fresh produce, sanitizing surfaces and avoiding crosscontamination of raw and read-to-eat/cooked foods, here are other food safety tips:  \nTHE DANGER ZONE  \nThe DANGER ZONE is when food temperatures are between 4° and 60°C (40° and 140° F) . Food should never be kept between these temperatures for more than 2 hours.  \nIllustrative image of the Temperature Danger Zone.  \nFood Banks Canada  \nGROCERY SHOPPING  \nFood safety starts at the grocery store. When you go grocery shopping, start with the shelf-stable items first then move around the outside aisles, starting with the fruits and vegetables. The last items to pick up should be refrigerated and frozen items like milk products, frozen foods, fresh meat and hot deli. This way cold foods stay cold and hot foods stay hot while you travel.  \n Place meat and poultry in plastic bags to prevent juices from dripping onto fresh food.  \n Plan ahead and bring an iced cooler if you are not going straight home from the grocery  \nREFRIGERATOR  \nYou should keep a thermometer in your fridge to maintain and keep track of the internal temperature at 4°C (39° F) . The coldness slows down bacteria growth, it doesn't kill them, so keep in mind that over time your fresh foods will still begin to spoil.  \n Butter and eggs should be stores in their own containers inside the fridge where it's the coldest, not on the inside door.  \n Clean your fridge drawers monthly with a clean sponge and mild dish detergent mixed with warm water. If there is an odour, wash with 1-2 tbsp baking soda mixed with 4 cups warm water.  \nFRESH PRODUCE  \nFRUITS: Fruits can be stored at room temperature. After they've started to ri pen they will begin to spoil and mold quickly so if you don't use it right away, put the ripe fruits in the fridge. Fresh fruit can also be stored in the freezer for 6-12 months.  \n The best way to freeze fruit is to cut and peel (if necessary), place individual pieces on a baking sheet and freeze. Then store frozen piece in a plastic freezer bag or container to prevent clumping together when they freeze.  \nVEGETABLES: Root vegetables should be stored in a cool, dry place while other vegetables should be refrigerated or frozen.  \n Apples, tomatoes and bananas give off ethylene gas which makes food ripen faster. Store these fruits separate from other fruits to avoid ripening quickly, or store them in a paper bag with a fruit you want toripen quickly.  \nMEATS  \nIf you don't plan to use right away, it's best to freeze meat, fish and poultry after buying. If you store it in the fridge, keep it i n its original packaging and place on trays at the bottom of the fridge to prevent raw meat juices from coming in contact with fresh foods.  \nMILK PRODUCTS  \nThese items should be stored in the coldest part of the fridge, not the refrigerator door. You can also freeze butter, cheese and cream, keep in mind that the quality of the items may be different once thawed (e.g. hard cheeses are very crumbly after frozen and thawed) but are still okay to cook with.  \nFREEZER  \nYou should keep a thermometer in your freezer to maintain and keep track of the internal temperatures below-18°C (0° F) . To defrost frozen food, thaw in the refrigerator over night, in the microwave or in the sink under cold running water if cooking food right away. Do not re-freeze thawed food.  \nMEAL PREPPING  \nVEGGIES: When you bring vegetables home, cut them up and store them in containers as soon as possible. This way they become easier to add to meals without forgetting about them. E.g. add chopped peppers or onions ","cbCaiiO5fEFwBCHG","https://ap.wps.com/l/cbCaiiO5fEFwBCHG","pdf",3056238,"English","# Food Safety Prep and Storage\n## The Danger Zone\n## Grocery Shopping\n## Refrigerator\n## Fresh Produce\n## Meats\n## Milk Products\n## Freezer\n## Meal Prepping\n## Storing Food","[{\"question\":\"What is the temperature danger zone for food, and how long can food stay there?\",\"answer\":\"Food is in the danger zone when temperatures are between 4°C and 60°C. Food should never be kept in that range for more than 2 hours.\"},{\"question\":\"What internal temperatures should be maintained in the refrigerator and freezer?\",\"answer\":\"The refrigerator should be kept at 4°C, tracked with a thermometer. The freezer should be kept below -18°C, also monitored with a thermometer.\"},{\"question\":\"How should groceries be prioritized during shopping to reduce food-safety risk?\",\"answer\":\"Start with shelf-stable items, then move to outside aisles for fruits and vegetables. Pick refrigerated and frozen items last, such as milk products, frozen foods, fresh meat, and hot deli, to keep cold foods cold and hot foods hot during travel.\"}]","April 2021 Newsletter - Food Safety Prep and Storage | PDF",1790551001,13]