Food safety education: Recipes using style guide tips

Here are some examples of how the safe recipe style guide can be used in a variety of recipes. These recipes have been provided by organizations that have voluntarily adopted the safe recipe style guide into some or all of their recipe collections and other communications materials.

On this page

• Korean-style short ribs (Kidney Foundation of Canada)
• Lentil sloppy Joes (Health Canada)
• Mediterranean tortellini pasta salad (Heart and Stroke Foundation of Canada)
• Mini meatballs (Dietitians of Canada)
• Roast chicken with peanut ginger sauce (ELLICSR Kitchen)
• Vegetable minestrone soup (Half Your Plate)

Korean-style short ribs

Recipe provided by the Kidney Foundation of Canada. For more recipes, visit the Kidney Community Kitchen.

Food safety tips

1. Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.  
2. Gently rinse all produce under cool running water.
3. Use separate equipment for handling raw food and cooked food.
4. Put leftovers away in the fridge within 2 hours, or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated.

Ingredients

Directions

1. Make marinade: In a large bowl, whisk together water, soy sauce, rice wine vinegar, white vinegar sugar, Sriracha and pepper. Add the yellow onion, green onion and garlic. Stir to combine.
2. Do not rinse ribs. Place ribs in a large resealable plastic bag. With clean hands, pour marinade over ribs. Remove as much air out of the bag as possible to get a tight seal. Let ribs marinate for at least 12 hours, however up to 24 hours would be preferable.
3. Line a large baking sheet with foil. Remove ribs from marinade, discarding any onions and garlic left on ribs.
4. Cover ribs with foil and bake in preheated 250°F oven for 3 hours. Carefully unwrap and serve. Pairs well with cooked Jasmine or Basmati rice, if desired.

Lentil sloppy Joes

Lentil sloppy Joes recipe (p.9) provided by Health Canada Registered Dietitians to Dietitians of Canada, Nutrition Month, 2022.

Directions

1. Wash hands with soap and warm water for 20 seconds. Wash all surfaces and equipment, like countertops, cutting boards and knives used for food preparation.
2. Gently rinse pepper, onion and garlic under cool running water. Dice pepper, finely chop onion and mince garlic; set aside in medium bowl.
3. Heat oil in a large skillet over medium heat. Add pepper, onion and garlic. Stir to combine. Sauté for 4-5 minutes, stirring frequently, or until the vegetables are tender and slightly browned.
4. Add tomato sauce, Worcestershire sauce, chili powder, brown sugar if using, cumin and paprika. Add lentils to the skillet and stir to combine. Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally, about 5-10 minutes.
5. Serve the mixture on toasted buns. Put leftovers away within 2 hours, or sooner if they are in a warm location.

Mediterranean tortellini pasta salad

Recipe provided by the Heart and Stroke Foundation of Canada. Watch the Mediterranean tortellini pasta salad video to learn how to make this kid-friendly dish.

Directions

Step 1

Wash hands with soap and warm water for at least 20 seconds. Wash all surfaces and equipment like countertops, bowls, cutting boards and utensils that you will need to prepare the recipe. Gently rinse cucumber, tomatoes, yellow pepper and parsley under cool running water before preparing these ingredients.

Step 2

Preheat grill to medium high heat.

Step 3

Place raw chicken in a bowl and drizzle with 2 tsp (10 mL) of the oil. Add Italian seasoning and pepper and toss to coat. Do not rinse raw chicken and use separate equipment and utensils when handling it.

Step 4

Place on greased grill and grill for about 12 minutes, turning once. Cook until the chicken reaches an internal temperature of 165°F (74°C) when checked with a digital food thermometer. Set aside onto a clean cutting board to cool slightly.

Step 5

Meanwhile, in a large pot of boiling water, cook tortellini for about 5 minutes or until they float to the top and are tender. Drain and rinse with cold water; drain well and place in a large bowl. Add cucumber, tomatoes, yellow pepper and parsley.

Step 6

Slice cooked chicken into bite-size pieces and add to salad.

Step 7

In a small bowl, whisk together the remaining oil, mustard and vinegar to make the dressing. Pour over salad and toss well to coat. Cover and refrigerate for at least 30 minutes before serving for flavours to marry.

Step 8

Put away any leftovers in the fridge within 2 hours, or sooner if they are in a warm location.

Mini meatballs

Recipe provided by the Dietitians of Canada. For more recipes, see UnlockFood.

Tips

1. Instead of beef and pork, use all ground beef for the meatballs, if you prefer. If you want to use ground chicken or turkey instead, be sure meatballs reach an internal temperature of 74°C (165°F) when checked with a digital food thermometer.
2. Add meatballs to pasta sauce and serve with your favourite shape of pasta.
3. Refrigerate or freeze leftovers within 2 hours, or sooner if they are in a warm location.
4. Use airtight containers for your cooled leftovers. Date your leftovers. Freeze for up to 2 to 3 months for later use.

Directions

1. Wash hands with soap and warm water for at least 20 seconds. Wash all surfaces and equipment, like countertops, cutting boards and knives used for food preparation.
2. Gently rinse zucchini, onion and garlic under cool running water. Scrub carrot with a clean vegetable brush under cool running water.
3. Grate zucchini, onion and carrot and place in a large bowl. Mince garlic and add to the bowl.
4. Add beef and pork to the bowl. Wash hands with soap and warm water for at least 20 seconds. Add breadcrumbs, Worcestershire sauce, Italian seasoning, salt and pepper.
5. Use clean hands to gently mix all ingredients together until well combined. Wash hands with soap and warm water for at least 20 seconds.
6. Use a heaping tablespoon (15 mL) to roll mixture into meatballs and place on foil or parchment paper lined baking sheet. Repeat with entire mixture.
7. Bake in preheated 375°F (190°C) oven for about 18 minutes, or until meatballs reach an internal temperature of 71°C (160°F) when checked with a digital food thermometer.

Roast chicken with peanut ginger sauce

Recipe provided by ELLICSR Kitchen. Watch the video to learn how to make this delicious chicken.

Directions

1. Wash hands with soap and warm water for at least 20 seconds. Wash all surfaces and equipment, like countertops, cutting boards and knives used for food preparation.
2. Preheat the oven to 450°F (230°C). Do not rinse raw chicken. Place chicken in a roasting pan.
3. With clean hands, gently rinse lime, ginger and garlic under cool running water. Mince the garlic and ginger and place in a small bowl. Zest the lime and add 1 Tbsp of it to the bowl, along with the chilies, if using. Keep the lime for using later for the slaw. Add oil to the bowl and mix well. Brush all of the garlic-ginger mixture on top of chicken.
4. Roast for 45 minutes to 1 hour or until the internal temperature of the thickest part of the breast, not touching any bone, reaches 180°F (82°C) on a digital food thermometer. If you decide to use chicken pieces, cook until internal temperature reaches 165°F (74°C).
5. While the chicken is roasting, combine all your dressing ingredients together in a bowl and whisk well to combine. Set aside.
6. With clean hands, gently rinse onion, cabbage and cilantro under cool running water. Thinly slice onion and cabbage and place in a large bowl. Roughly chop the cilantro and add to bowl. Juice the lime and add 2 Tbsp to the bowl. Toss together and set aside.
7. To serve, place slaw on plate. Top with roasted chicken and drizzle with peanut ginger dressing.
8. Put leftovers away within 2 hours, or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 165°F (74°C). Discard uneaten leftovers after they have been reheated.

Food safety tips for avoiding cross contamination

Wash your hands carefully with soap and warm water for at least 20 seconds before and after handling raw meat.

• Use separate utensils, cutting boards, serving platters and other cooking equipment when handling raw and cooked meats.
• Clean all your cooking equipment, utensils and work surfaces, and then sanitize them with a mild bleach solution, in the following manner:
  • Combine 5 mL (1 tsp) of bleach with 750 mL (3 cups) of water in a labelled spray bottle.
  • Spray the bleach solution on the surface/utensil and let stand briefly.
  • Rinse with lots of water and air dry (or use clean kitchen towels).

Food safety tips for using a digital food thermometer

• Bacteria such as E. coli, Salmonella and Campylobacter are killed by heat. Raw meat must be cooked properly to safe cooking temperatures to avoid foodborne illness. Colour alone is not a reliable indicator that meat is safe to eat. Meat can turn brown before all the bacteria are killed, so use a digital food thermometer to be sure.
• To check the temperature of meat that you are cooking on the barbecue, take it off the grill and place it in a clean plate. Insert the digital food thermometer through the thickest part of the meat.
• Remember to always clean your digital food thermometer in warm, soapy water between temperature readings to avoid cross-contamination. Read the manufacturer's directions.

Vegetable minestrone soup

Vegetable minestone soup recipe provided by Half Your Plate.

Instructions

1. Wash hands with soap and warm water for at least 20 seconds.
2. In a saucepan, heat oil on medium heat. Cook onion for 1 minute, then add carrots, celery, and red pepper. Cook for 3 minutes while stirring.
3. Add tomatoes, broth and herbs. Bring to a boil, then reduce heat to low and cook for 15 minutes.
4. Add pasta and let simmer for 7 minutes, stirring occasionally.
5. Add salt and pepper. Add spinach and beans and cook until the internal temperature reaches 74ºC (165ºF) on a digital food thermometer.

Tips & notes

• To save time, replace the fresh vegetables (onion, carrots, celery, and red pepper) with 3 cups (750 mL) of frozen pasta sauce vegetable mix.
• To keep it food safe, put leftovers away in the fridge within 2 hours, or sooner if they are in a warm location. Eat refrigerated leftovers within 2 to 3 days or freeze them for up to 4 months to enjoy them later. Reheat leftovers to a safe internal temperature of 74ºC (165ºF).