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Food Safety Tips

Tash Hughes

Keep raw meats towards the bottom of the fridge - cooked meats and raw foods need to be above them.

When defrosting meats, take it from the freezer earlier and defrost it in the fridge. It is slower but the cold will reduce bacterial growths.

Make sure foods are thoroughly defrosted before cooking, unless instructed otherwise.

Food defrosted in the microwave should be cooked immediately after defrosting.

Keep cooked foods hot. If not being eaten immediately, keep it at 600C or more - not just warm. Likewise, cold foods need to be kept at less than 50C until being consumed.

If you cook meat, especially poultry, to eat later, put it into the fridge when still hot.

Rinse all chopping boards and utensils immediately after use on raw meats. Then they can sit there until you wash all the dishes.

Cut up fruit and vegetables before dairy and meat products when using one board to make sandwiches and the like.

In the supermarket, leave cold and frozen items until after you have selected all the grocery items you need. Then store the cold items together in the trolley and bags to keep them cool.

Remove the outer leaves of lettuce and spinach before use to remove any pesticides, dirt, etc

Keep pets away from food preparation areas at all times.

Only reheat food once. When reheating, make sure it you heat it to steaming point to kill any bacteria.

Poultry needs to be cooked until the meat is no longer pink and all juices run clear. Rare poultry carries a higher risk of poisoning so it is unlike red meats which can be eaten undercooked.

Even if you like meat rare, cook roasts and thick pieces of meat until the centre is no longer pink and juices run clear to ensure it is heater through enough to kill bacteria.

It is very important to not store food for longer than it remains in a healthy state.

This article was written by Tash Hughes from Word Constructions
'FOR ALL YOUR BUSINESS WRITING NEEDS'. If you require any articles to feature on your website, please contact Tash via her website or phone 0428 376 110