info - food safety

clean | chill | cook | cover

• clean

  Wash and scrub all knives, equipment and chopping boards between preparation of raw and cooked foods, and different raw foods.

  Keep your fridge clean.

  Thoroughly wash hands, before during and after preparing foods. Hands are best washed using a scrubbing brush under running water for 20 seconds . . . that's two rounds of the happy birthday song, which takes exactly 10 seconds to sing each time!

• chill

  Fridge temperature must be no higher than 4°C.

  Defrost foods slowly in the fridge.

  Eggs must be kept in the fridge, remember they are the same as raw chicken.

  If marinating meat do it overnight in the fridge.

  The bacteria that causes food poisoning thrive at room temperature - keep food chilled or frozen.

  Freezing and chilling foods will not kill bacteria but it stops them reproducing.

• cook

  Cook all foods thoroughly.

  There must be no signs of blood or pinkiness when cooking poultry and pork.

  Internal temperatures of all foods must be above 70°C, most bacteria are destroyed at temperatures above 65°C.

  If barbecuing, either pre-cook chicken and sausages via boiling salted water or finish in the oven.

  Reheat leftovers until steaming hot throughout and do not reheat more than once.

• cover food

  Cover all food when outdoors to prevent insects, etc getting into it.

  Cover all raw meat and poultry and place in the bottom of the fridge to ensure juices do not drip onto other foods.

  The only time your food should be uncovered is when you are eating it!

email chef@tallyrand.info