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Learn how to fight bacteria in food preparation: HRHD B actera is iurking every- wbere. That's why the Haiton Region Heaith Department (HRHD) is helping people learn bow to Fight-Bac. That's the name of tbe second annual HRHD campaign to increase food safety in tbe home. Until Juiy 6, public healtb inspectors wiil be making stops St participating local grocery stores on a rotating basis between tbe hours of 10 arn. and 4 p.m. Wednesday to Fiday. They'll pasa aiong bacteria-ftgbting tactica and answer consumer questions. An inspector Wa5 at Milton's A&P store June 21. Many people worry about the safety of food wben tbey go out. But the rnajonty of Canadas year- iy toil of about one million cases of food borne ilinesses take place in the home. Four words can eut that number down - dean, separate, cook and chili. Safe cooking begins and enda witb dean bols and surfaces. Handa abouid be wasbed, and uten- ails and cooking surfaces acrubbed witb bot water and soap before, "You wash it with soap and water and then you sanitize il" JOUE AMUR during and after preparing and cooking a meai. But that doesn't go far enougb. Counter tops, utensils and cutting boards sbould also be sanitized tbmugb a gentie bieacb and water solution. 'You wasb it witb soap and water and tben you sanitize it," said June Samuel, a public bealtb inspector witb tbe HRHD "But moat peopie skip the iast stage." Wasbing the food itseif is aiso crucial. Ail produce sbouid be rinsed under running water before eating or cooking. Then avoid cross-contamination by keeping raw food separate. Raw fooda and juices, aucb as meats and produce, abouid be kept far away frorn otber fooda during botb storage and preparation. Use separate cuttîng boards. Then wipe cooking and prep areas. Also, keep food covered. When it cornes time to cook the food, make sure the heat is on. Bacteria is demoiisbed when food is cooked to appropriate tempera- tures. For pouitry, that's 74 degrees Celajus. Ground meat is 68 C, pork should be sizziing at 66 C, while ail other hazardous fooda, includ- ing steak, ahouid reach tempera- tures of 60 C. Those are guidelines, but botter is often better. Unsafe fooda, wbicb includes ail manners of meats as weli as pou!- try and miik producta, sbouldn't be left at room temperature for long. That leada to tbe isat weapon againat food borne ilineas -- the chili factor. Ail peiisbables sbouid be refrîg- erated or frozen within two bours. Fridges sbouid be set at 4 C or lower, wbiie freezers sbouid be set at -18 C. Symptoms of bacteria poisonîng vary, but can include stomacb crampa, vomiting, nausea, diserbea and fever.