Most kids are getting excited at this time of the year for the opportunity to dress up as frightening ghouls or to don humorous costumes that can look like household items, popular fast food, and furry animals. The big theme in our house this Halloween is superheroes due to all the recent blockbuster movies like The Avengers, Spider-Man and Batman.

Next to dressing-up, the best part of Halloween for my kids is trick-or-treating. Sour Patch Kids, Nerds, Reese’s Pieces, Runts, Bottle Caps & Gobstoppers – these goodies are what young dreams are made of and can be my worst nightmare, especially when my youngest wants to eat Halloween candy every day until Christmas. With orange and green sacks filled with sugary treats everywhere, what is a parent to do to keep kids healthy Halloween night and the days following?

Well, there is really no way to convince my children that Halloween candy is off limits, particularly just when they have brought home their loot. Instead, when considering its nutritional value, I find it’s best to focus on the 'treat' part of Halloween and to make sure that I store and ration its contents, so that my kids won’t eat it all at once.

One simple way to ration candy is to fill their bellies with healthy and hearty foods before trick-or-treating. This can prevent them from being overly hungry for candy upon their return. On October 31^st, try some of these wholesome recipes from Chicken Farmers of Canada. The protein will keep your kids feeling fuller, longer, and give them a feeling of warmth before a potentially chilly night out.  

Roast Chicken with Brown Lentil and Winter Squash Stuffing

Chicken in Spicy Tomato Sauce

Chicken Caraway Goulash

Scary Chicken Cordon Blue Fingers (This Halloween theme recipe will surely be a hit!)

Feeding your kids wholesome food can also have the added benefit of reducing their temptation to snack on candy while trick-or-treating. Snacking away from home can be particularly harmful if you, as a parent, have not had the opportunity to inspect the candy. Be sure to talk to your children about food safety this Halloween.

Here are some useful tips from Nestle:

• Children should not consume any treats that are not commercially wrapped, such as homemade candy or baked goods.
• Inspect commercially wrapped treats for signs of tampering, such as an unusual appearance or discolouration, tiny pinholes, or tears in wrappers.
• Some Halloween treats may trigger allergic reactions. Read the complete label and ingredient list of products before interpreting it is safe for all to eat.
• Remember, when in doubt, throw it out. 

Happy Trick-or-Treating!

For children, the cooler mornings and shorter evenings mean the beginning of the colourful season with leaves to jump through and spooky goblins to dress up as, but for parents across Canada this generally means back-to-school and the busy routine of packing lunches for their kids.

If you’re a parent, does this scenario sound familiar to you?

After putting the last dinner dish in the dishwasher and sending the kids off to finish homework, you open the fridge, yawn, hold yourself up against the door, and wonder what to pack for school lunches. “Is there anything in there that’s quick ’n’ healthy? What do we have that the kids will eat?”

Well, don’t despair! Chicken Farmers of Canada is bringing to you our best tips to help you get those brown-bag lunches packed with nutritious food in minutes.

Step 1 – Get started by thinking about food safety! Remember, those lunches stay in knapsacks for hours.

• Insulated lunch bags with two compartments (preferably zippered) will help keep hot foods hot and cold foods cold. Freezing small gel packs (even juice boxes and yogurt packets) will help keep meats and other perishable items at a safe temperature. Unless you have a good thermos that will keep food hot for 5 hours, it’s generally better to stick with cold foods, such as chicken wraps or pasta. If you would like to learn how to prepare, store and thaw chicken safely, click on our easy guide.       
• Regularly inspect the temperature of your fridge. The Canadian Partnership for Consumer Food Safety Education recommends setting the temperature cold enough to maintain an internal food temperature of 4°C (40°F) or below. This will help to discourage the growth of foodborne bacteria and prevent perishables from spoiling fast.
• Have a special area in the refrigerator for pre-made lunch items. This will prevent cross-contamination and keep you from constantly having to dig through your fridge for lunch ideas.

Step 2– Save on packing time with a plan!

• Elicit help! Make it a team effort. If you have a picky eater, talk to your child about which approach he or she would prefer for planning meals. My kids like to keep a list of their favourite lunch foods on the fridge. Create some fun with headings to grab their attention or cut-out and paste pictures of simple foods they recognize and love. Have them order from the “menu”.

Here is my 5 day lunch menu, which I base on the four food groups. You can let Canada’s Food Guide assist you.  

Treats (fruit & veggies)	Tummy-fillers	Muscle-packing proteins	Bone-builders
Medium banana	Cheerios (¾ cup)	2 boiled eggs	1 % Milk (250 mL or 1 cup)
Broccoli florets & carrot sticks with dip	Pitas with plain hummus	Left over chicken or roast from night before	Drinkable yogurt (175 mL or ¾ cup)
Blueberries (½ cup)	Whole wheat baguette with butter	Beans in tomato sauce (175 mL or ¾ cup)	Cheese cubes (50 g or 1.5 ounces)
Sliced Peppers (red,  yellow & orange)	Cooked rice, bulgur or quinoa	Breadless chicken fingers (cold)	Yogurt (175 mL or ¾ cup)
An Apple	Whole wheat pasta salad	Salmon (cold)	Cottage cheese (125 mL or ½ cup)

 

Step 3 – Avoid cooking on weeknights by batch cooking on weekends.

• Find the time to assemble those lunch items neatly stored in your fridge by having one-dish meals ready to thaw and reheat for dinner. Soups, stews & casseroles offer parents a terrific break from preparing dinner on weekdays. Here are a few of my family favourites that freeze well.  

Soup

Big Batch Chicken, Lentil, Bean & Rice Soup

Stew

Gypsy Chicken Stew

Casserole

Chicken & Broccoli Divan over Nutty Rice

Step 4 – Prepare weekday meals with leftovers in mind so that kitchen clean-up only happens once.

• Invest in a large slow cooker, if you don’t already have one. My slow cooker is constantly used for roasting two whole chickens which provide an easy nutritious dinner, as well as the protein needed for lunch sandwiches or pasta.    
• Cut up extra veggies at dinner time and keep them in large reseal bags in the fridge for pre-made snacks (cauliflower, broccoli and carrot sticks stay crunchy the longest).

Final tip!  Use school lunches as a chance to teach your children about making smart food choices. Explain how eating a nutritious lunch will give them (and you) the energy needed to enjoy a full day. 

When you're shaking off the winter blahs with a good spring cleaning, take the time to target harmful bacteria that can lurk on kitchen surfaces and even in your refrigerator. A clean and dry kitchen helps Fight BAC! and protect you and your family from foodborne illness.

How safe is your kitchen?

Did you know that many cases of foodborne illness results from poor food handling at home? Your kitchen could be a high risk environment. Bacteria can thrive in food that is improperly stored or handled. Reduce the risks by following these tips from Canada's food safety experts. Play it "food safe" in your kitchen!

Get off to a CLEAN start!

• Hand washing is one of the best ways to prevent the spread of foodborne illness. Do you wash your hands for at least 20 seconds with soap and warm water before and after handling food? Wash again when you switch from one food to another.
• Are your countertops and utensils clean and sanitized? Sanitizing reduces bacteria and can prevent foodborne illness.
• It's important to thoroughly clean everything that comes in contact with your hands or your food! Don't forget about kitchen cloths . . . faucet handles . . . sink drains . . . garbage disposals . . . can opener blades . . . refrigerator handles . . . small appliances . . . utensils, and so on.
• To tackle bacteria, mold and mildew, clean interior refrigerator surfaces with hot water and soap. Rinse with a damp cloth; dry with a clean cloth.

Avoid using sponges because they are harder to keep bacteria-free.

Here’s how to make your own bleach sanitizer

• Combine 5 mL (1 tsp) of bleach with 750 mL (3 cups) of water in a labelled spray bottle.
• After cleaning, spray sanitizer on the surface/utensil and let stand briefly.
• Rinse with lots of clean water, and air dry (or use clean towels).

For more information on handling food safely visit chicken.ca or the Canadian Partnership for Consumer Food Safety Education or the government of Canada’s food safety website.

We’ve heard for years that chicken needs to be handled and cooked properly because of the potential for harmful bacteria. Bacteria are everywhere though, and while most are harmless or even beneficial to humans, some can make us sick. All foods, including meat, fruits, and vegetables, have the potential to cause food-borne illness and proper care needs to be taken when handling, cooking, storing or serving all foods. But, what are the proper methods for the safe handling and cooking of chicken?   

Nutrition month 2012 is dedicated to busting up popular food and nutrition myths. In honour of this theme, we have developed some true or false statements about our favourite topic – chicken! Go ahead and take our quiz to see just how chicken smart you are.   

 

Cooking Chicken: True or False?

1. It is safe to defrost and cook chicken labelled “cook from frozen.”   

False. 

If purchasing a “cook from frozen” chicken, follow the directions on the label carefully as this product must be cooked from the frozen state to ensure food safety.  

2. Stuffing prepared and cooked inside a chicken is not safe. 

False.

Cooking kills bacteria. Follow this tip. Stuff chicken just before cooking, stuffing loosely – no more than two-thirds full. Always cook chicken to the recommended cooking temperature:

• Whole chicken, unstuffed should be cooked to the recommended internal cooking temperature of185°F (85°C)
• Stuffing, cooked alone or in chicken should be 165°F (74°C). Use a digital instant-read thermometer to check.  Leftover stuffing should be stored separately and promptly in a shallow container in the refrigerator at 4°C(40°F)or lower. Also, be sure to separate the chicken from the bone and refrigerate any leftovers within 2 hours. 

3. Ensuring you follow proper cooking times is not just about food safety.

True. 

Most Canadians, in fact, overcook their chicken, which can leave it dry. Use the CFC chart at this link to make sure your chicken is cooked to perfection:  http://chicken.ca/cooking-tips/food_safety_at_home/chicken-cooking-times/.

 

Food Safety at Home:  True or False?

1. Do not cook frozen chicken in the microwave or slow cooker. 

True. 

However, frozen chicken can be cooked in the oven or on the stove although cooking time may be about 50% longer.

2. Chicken may be marinated in the refrigerator up to two days.   

True.   

Be sure to boil the used marinade before brushing on cooked chicken and discard any uncooked leftover marinade.  Or, you can reserve some marinade separately during your initial preparation.

3. It’s always best to rinse chicken before you cook it.      

False. 

Rinsing your chicken can splatter and spread bacteria around your kitchen and put you or your family at risk of developing a food-borne illness.    

For more information:

Canadian Partnership for Consumer Food Safety Education

www.canfightbac.org

Canadian Food Inspection Agency

www.inspection.gc.ca

Chicken Farmers of Canada

www.chicken.ca

Once again, children are heading back to school and it’s time to remember the basics for sending them off with safe (and healthy) lunches.

Parents are reminded to follow the Be Food Safe (http://www.befoodsafe.ca) basic practices of Clean, Separate, Cook and Chill to help reduce their family’s risk of foodborne illness.

When packing lunches to take to school – or the office – keep the following food safety tips in mind:

• Wash your hands with warm water and soap for at least twenty seconds before you prepare food or after playing outside, touching pets and using the bathroom. Sing “Happy Birthday” twice while washing hands to make sure you are washing long enough to send germs down the drain!
• Work on a clean surface. To prevent cross-contamination, always use a clean cutting board. Use one cutting board for fresh produce or bread and a separate one for meat, poultry and seafood.
• Rinse fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Dry with a paper towel.
• Rub firm-skin fruits and vegetables under cool running tap water or scrub with a clean vegetable brush while rinsing with running tap water.
• If lunches are made at home the night before, keep them in the refrigerator until it’s time to go. Make sure the refrigerator is at 4°C (40°F) or below at all times and use an appliance thermometer to check the temperature.
• Use an insulated lunch box, with an insulated bottle for hot foods or a frozen gel pack or a frozen juice box to keep perishable foods cold.
• Wash insulated lunch totes or boxes with hot soapy water after each use.

Smart students and parents never leave perishable foods out at room temperature for more than two hours. Toss any perishable food not eaten at lunchtime.

If you follow these tips, your lunches will stay fresh and safe until you eat them (or trade them).

We’ve been so busy preparing for Canada Day that we’ve barely had time to keep up with our blog!  We couldn’t leave our readers hanging though, so here’s a blog from the past which should make your summer camping experience a little easier.

Camping is a great way to spend some quality time outdoors during the few Canadian summer months and if you can endure the bugs, there are a lot of activities, such as hiking and swimming, to keep everyone entertained and happy.  But one thing to seriously consider before heading to your camp site is what type of food to bring with you and how you’ll be storing it. Here are some handy tips to take some of the guess work out of it.

1.       PREPARE A MENU FOR YOUR TRIP

If you’re planning an overnight camping trip, you’ll still need to be careful of what foods to pack but less concerned than if you’re camping out for the week.  Planning a menu is a great way to make sure you have all the supplies you need.

Frozen meats such as chicken, are suggested.  Because they need time to thaw, they’ll stay cold for longer than fresh meat.  Pack a separate cooler specifically for your meats to avoid cross-contamination.  Consider marinating meat before freezing it; this way all you’ll have to do is thaw and cook it. Once thawed, meat should be consumed within two days, but most importantly, when cooking meat, make sure you have a food thermometer handy that way you’ll know when meat is properly cooked through. (You’ll find this information under “More Tips”)

Whole grain breads, such as bagels are great for breakfast.  Bring them frozen and let them thaw.  They’ll last longer this way.

Peanut butter is a great topper for bagels or other whole grain breads and is also a good source of protein.

Whole grain pastas can be boiled in a pot over an open fire with the proper camping cookware.  Add in tomato sauce, herbs and seasonings for a very simple dish that will please the kids, or add sundried tomatoes, garlic, herbs, seasonings and a splash of olive oil for a simple yet flavourful meal.

Sweet potatoes can be baked in foil and have plenty of flavour just on their own.  They are also packed with antioxidants!

Canned beans such as chick peas, red kidney beans and black beans can be heavier to carry but make great bean salads.  Because they are high in fiber, they’ll fill you up and you’ll probably have some leftovers.  Toss in a can of tuna, chicken or salmon for some extra protein!

Condiments such as oils, different types of vinegars, salt, pepper, dried herbs and spices are a great way to make marinades for your meats or a super tasty dressing for that bean salad!  You may want to consider some lemons, limes or oranges too!  Use the juice and zests to add some zing!

Granola and trail mix make a great snack!

Powdered Milkis a great option.  You can make as much as you need to last you one meal.  Your kids can also enjoy their favourite cereal for breakfast.

PLENTY of water!!! Keep any drinks in a separate cooler.  You’ll often be grabbing drinks from this cooler letting warm air into it, so avoid storing foods in the same cooler as your drinks. Remember, you are camping and therefore sharing the great outdoors with Canadian wildlife, so if you’ll be away from your camp site for a while, find a safe place to hide your food.  After all, you didn’t do all that meal planning to feed the raccoons and bears!

2.       KEEP THINGS COOL

Bring two coolers - Keep all foods in tightly sealed containers and separate meats and drinks into their own coolers to prevent any cross contamination.

More tips: The Canadian Food Inspection Agency offers some great tips on preventing food borne illness while camping, including a list of internal cooking temperatures.  Check out their handy tips here.

Today's blog post is by Ashley Jackson who works for the Canadian food Inspection Agency (CFIA). Last year, the Canadian Food Inspection Agency (CFIA) launched a campaign to raise awareness about animal health. Poultry farmers are key partners when it comes to keeping Canada’s animals healthy and our economy strong. Farmers have clearly shown that “Animal Health Starts on the Farm.” At the Agency we’re focussing on farm-level biosecurity practices because they are simple, inexpensive and practical ways to keep our animals healthy and the Canadian food supply safe. Take a look at our online video “Animal Health Starts on the Farm: Basic principles for protecting animal health on Canada’s farms.” This video was created to encourage all farms—big and small—across Canada to

• revisit their disease control plans,
• observe their animals for signs of disease, and
• consult with a veterinarian if disease is suspected.

As we start to connect human, animal and ecosystem health as ‘one health’ we realize we can all play a part. When we move from place to place it’s important to think about how we can protect the people, animals and farms we are visiting. If you have any questions or comments about the campaign or to order DVD copies of the video "Animal Health Starts on the Farm: Basic principles for protecting animal health on Canada’s farms", please

• call the CFIA at 1-800-442-2342, or
• visit the web site to view the video.

Camping is a great way to spend some quality time outdoors during the few Canadian summer months and if you can endure the bugs, there are a lot of activities, such as hiking and swimming, to keep everyone entertained and happy.  But one thing to seriously consider before heading to your camp site is what type of food to bring with you and how you’ll be storing it. Here are some handy tips to take some of the guess work out of it. 1. Prepare a menu for your trip. If you’re planning an overnight camping trip, you’ll still need to be careful of what foods to pack but less concerned than if you’re camping out for the week.  Planning a menu is a great way to make sure you have all the supplies you need. 2. Consider the following foods. Keep all foods in tightly sealed containers and separate meats and drinks into their own coolers to prevent any cross contamination. Frozen meats such as chicken, are suggested.  Because they need time to thaw, they’ll stay cold for longer than fresh meat.  Pack a separate cooler specifically for your meats to avoid cross-contamination.  Consider marinating meat before freezing it; this way all you’ll have to do is thaw and cook it. Once thawed, meat should be consumed within two days, but most importantly, when cooking meat, make sure you have a food thermometer handy that way you’ll know when meat is properly cooked through. (You’ll find this information under “More Tips”) Whole grain breads, such as bagels are great for breakfast.  Bring them frozen and let them thaw.  They’ll last longer this way. Peanut butter is a great topper for bagels or other whole grain breads and is also a good source of protein. Whole grain pastas can be boiled in a pot over an open fire with the proper camping cookware.  Add in tomato sauce, herbs and seasonings for a very simple dish that will please the kids, or add sundried tomatoes, garlic, herbs, seasonings and a splash of olive oil for a simple yet flavorful meal. Sweet potatoes can be baked in foil and have plenty of flavor just on their own.  They are also packed with antioxidants! Canned beans such as chick peas, red kidney beans and black beans can be heavier to carry but make great bean salads.  Because they are high in fiber, they’ll fill you up and you’ll probably have some leftovers.  Toss in a can of tuna, chicken or salmon for some extra protein! Condiments such as oils, different types of vinegars, salt, pepper, dried herbs and spices are a great way to make marinades for your meats or a super tasty dressing for that bean salad!  You may want to consider some lemons, limes or oranges too!  Use the juice and zests to add some zing! Granola and trail mix make a great snack! PLENTY of water!!! Keep any drinks in a separate cooler.  You’ll often be grabbing drinks from this cooler letting warm air into it, so avoid storing foods in the same cooler as your drinks. Remember, you are camping and therefore sharing the great outdoors with Canadian wildlife, so if you’ll be away from your camp site for a while, find a safe place to hide your food.  After all, you didn’t do all that meal planning to feed the raccoons and bears! More tips: The Canadian Food Inspection Agency offers some great tips on preventing food borne illness while camping, including a list of internal cooking temperatures.  Check out their handy tips here.

Picnic time isn’t just for teddy bears, it’s for anyone who enjoys the great outdoors!  Whether you’re planning a romantic picnic with your partner or spending some quality time with your family, there are a few things you need to prepare in order to make your picnic enjoyable. The first thing you’ll need to do is prepare a check list.  Keep it simple but make sure you bring enough supplies to keep everyone clean, safe and comfortable.   Here’s a handy list to get you started. Supplies:

• A soft picnic blanket or tablecloth, cushions or lawn chairs – You’ll be spending a few hours outdoors, so make sure you have a comfortable place to sit.
• Utensils, plates, cups
• Napkins or paper towels for easy clean ups
• Bottle opener
• Umbrella or parasol – You may want to keep out of the sun or the rain
• Insect repellant – In Canada, we have two seasons: Winter and bug season
• Sun screen
• Sunglasses
• Antihistamines – whether you have allergies or not, it’s always a good idea to pack these for a long trip
• Hand sanitizer or moist towelettes for cleaning hands and surfaces
• Garbage bags – Not all picnic sites have garbage bins nearby. Don’t litter.
• Games – bring your favorite board game or a deck of cards.  If you’re the sporty type, a Frisbee is a must!
• Your favorite music!

Food Supplies:

• Food storage containers – keeping your foods separate help reduce the chance of cross- contamination
• Cooler fully stocked with ice or ice packs – if you don’t have any ice packs, fill some plastic bottles with water and freeze them overnight.

Food Handling Tips: Keep hot food hot and cold food cold! Proper care should be taken when packing food for your picnic.  The Canadian Food Inspection Agency offers some great tips on preventing foodborne illness while picnicking. Check out their handy tips here. http://www.inspection.gc.ca/english/fssa/concen/tipcon/picnice.shtml

Freezing chicken is a great time and money saver, but if you’re using chicken from the freezer, you’ll need to plan ahead and leave yourself plenty of time to defrost safely. There are three methods for safe defrosting – in the refrigerator, in cold water or in the microwave.  Never defrost your chicken at room temperature in the kitchen sink or on your counter! The long thaw The easiest method of defrosting is in the fridge overnight, but for smaller cuts of chicken you can get away with putting your frozen meat in the fridge in the morning if you want it defrosted by dinner.  It’s also perfectly fine to keep the frozen meat in its original packaging while defrosting, but just take care to put it on a separate plate so that no juices drip onto the other foods in your fridge. Once thawed, the meat can keep in the fridge for 1-2 days, again, remembering to keep the meat covered so that other foods are protected. Take a look at our storing and thawing guide for some more information. The cold water method If you weren’t able to plan ahead, a quicker method of defrosting the cold water method.  Using a bowl in the sink, submerge the chicken in cold water so that it is completely immersed.  It‘s important to keep the water cold, to prevent bacterial growth, so check on the process every half hour and change the water as need be. Go Nuclear The fastest method of defrosting is in the microwave, but it can also be the most uneven. The time it takes to defrost depends on the microwave, but many have a built-in defrost mode.  If you don’t, start defrosting in two-minute increments on a medium power setting. In either case, make sure all the packaging is removed before starting, and place the chicken on a microwave-safe dish to catch any juices. You don’t want parts of the chicken to cook while it’s defrosting, so be patient and check frequently! Finally, when defrosting, remember to always wash your hands, and clean any surfaces or kitchen tools that have come in contact with the raw meat.