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Solid Fuel Products

https://www.healthycanadians.gc.ca/recall-alert-rappel-avis/hc-sc/2010/11594r-eng.php

... be identified by the product number 1448 and UPC 794666724065. "Solid Chafing Dish Fuel NRG value Fuel™" contains methyl alcohol. The recalled fuel can be identified by a blue/white label, the product number 1450, and the UPC 067123145469. "Diablo 4 Hour Chafing fuel by Dine A Heat®" is a burning fuel that contains diethylene glycol and is distributed by Le-Jo

Holiday Food Safety

https://www.healthycanadians.gc.ca/recall-alert-rappel-avis/hc-sc/2014/42877a-eng.php

Dec 10, 2014 ... tip to consider when preparing a buffet meal is to keep hot foods hot and cold foods cold. To keep food hot, use warming trays, chafing dishes or crock pots. To keep food cold, put serving trays on crushed ice. Refrigerate leftovers as soon as possible, no more than two hours from the time the food was cooked. If perishable foods have been sitting out at room

Government of Canada Reminds Canadians of Holiday Food Safety

https://www.healthycanadians.gc.ca/recall-alert-rappel-avis/hc-sc/2009/13362a-eng.php

Apr 18, 2013 ... and people with weakened immune systems, should avoid eating raw or undercooked fish and seafood. Holiday Buffets: If you are serving food buffet-style, use warming trays, chafing dishes or crock pots to keep hot foods hot, and put serving trays on crushed ice to keep cold foods cold. Don't let food remain at room temperature for more than two hours or add new food

Food Safety Tips for the Holidays

https://www.healthycanadians.gc.ca/recall-alert-rappel-avis/hc-sc/2012/16347a-eng.php

Feb 8, 2013 ... Buffets: If you are serving food buffet-style, use warming trays, chafing dishes or crock pots to keep hot foods hot, and put serving trays on crushed ice to keep cold foods cold. Don't let food remain at room temperature for more than two hours or add new food to serving dishes already in use. Instead, use a clean platter or serving dish each time you re-stock

Reminding Canadians of Holiday Food Safety

https://www.healthycanadians.gc.ca/recall-alert-rappel-avis/hc-sc/2010/13473a-eng.php

Feb 5, 2013 ... eating raw or undercooked fish and seafood. Holiday Buffets: If you are serving food buffet-style, use warming trays, chafing dishes or crock pots to keep hot foods hot, and put serving trays on crushed ice to keep cold foods cold. Don't let food remain at room temperature for more than two hours or add new food to serving dishes already in use. Instead, use

Information Update - Holiday Food Safety

https://www.healthycanadians.gc.ca/recall-alert-rappel-avis/hc-sc/2015/56342a-eng.php

... quickly. Holiday buffets The most important food safety tip to consider when preparing a buffet meal is to keep hot foods hot and cold foods cold. To keep food hot, use warming trays, chafing dishes or crock pots. To keep food cold, put serving trays on crushed ice. Refrigerate leftovers as soon as possible, no more than two hours from the time the food was cooked

Reminding Canadians to be Food Safe during the Holidays

https://www.healthycanadians.gc.ca/recall-alert-rappel-avis/hc-sc/2011/13571a-eng.php

... dishes or crock pots to keep hot foods hot, and put serving trays on crushed ice to keep cold foods cold. Don't let food remain at room temperature for more than two hours or add new food to serving dishes already in use. Instead, use a clean platter or serving dish each time you re-stock the buffet. Turkey and stuffing: If cooking a turkey for a holiday meal

Food Safety Tips for the Holidays

https://www.healthycanadians.gc.ca/recall-alert-rappel-avis/hc-sc/2013/37341a-eng.php

... or undercooked fish and seafood. Holiday Buffets: If you have a big crowd to feed, buffets may be more your style. To keep hot food hot, use warming trays, chafing dishes or crock pots. To keep cold food cold, put serving trays on crushed ice. Don't allow food to remain at room temperature for more than two hours and don’t add more food to serving dishes already in use

Archived – Health Canada reminds Canadians of holiday food safety

https://www.healthycanadians.gc.ca/recall-alert-rappel-avis/hc-sc/2007/13181a-eng.php

Apr 30, 2013 ... fish and seafood. Holiday Buffets: If you are serving food buffet-style, use warming trays, chafing dishes or crock pots to keep hot foods hot, and put serving trays on crushed ice to keep cold foods cold. Don't let food remain at room temperature for more than two hours or add new food to serving dishes already in use. Instead, use a clean platter or serving

Archived – Health Canada reminds Canadians of holiday food safety

https://www.healthycanadians.gc.ca/recall-alert-rappel-avis/hc-sc/2006/13086a-eng.php

Apr 29, 2013 ... to the risks of foodborne illness, such as older adults, pregnant women, young children and people with weakened immune systems, should avoid eating raw or undercooked fish and seafood. Holiday Buffets: If you are serving food buffet-style, use warming trays, chafing dishes or crock pots to keep hot foods hot, and put serving trays on crushed ice to keep cold foods

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