Hepatitis C: Nutrition Care
Canadian Guidelines for Health Care Providers

CLEAN:

• Wash hands, utensils and surfaces with hot soapy water before, during and after preparing foods.
• Sanitize countertops, cutting boards and utensils with a mild solution of bleach and water (1 teaspoon bleach per 3 cups water).
• Consider using paper towels to clean up kitchen surfaces. Wash cloth towels, dishcloths or sponges often, and every time they have touched raw meat or poultry juices. Use hot soapy water or the hot water cycle of the washing machine.
• Wash all vegetables and fruit thoroughly before eating or cooking them.

SEPARATE:

• Keep raw meats and poultry away from other foods during storage and preparation.
• Use separate cutting boards for raw meats and for vegetables.
• Always keep foods covered.

COOK:

• Cook (or dry) food thoroughly. Cooking times and temperatures vary for different meats and poultry.
• Prepare foods quickly, and serve right away so foods do not linger at room temperatures where bacteria can grow.
• Do not eat raw meat, fish or poultry, raw eggs, and unpasteurized milk products or fruit juices.

CHILL:

• Refrigerate or freeze foods that can spoil at room temperature, prepared food and leftovers within 2 hours.
• Make sure the fridge is set at a temperature of 4°C; (40°F;) and keep the freezer at -18°C; (0°F;).

Other:

• Never buy cans that are dented, rusty or bulging. Their contents may not be safe to eat.
• If in doubt, throw it out. You cannot always tell by its look, smell or taste if a food is spoiled.