Food safety advice when preparing and cooking foods
Many dangerous foodborne bacteria can be eliminated from foods through safe preparation and cooking methods. The following rules should be adhered to when preparing and cooking foods
Preparing
- Avoid cross contamination – chopping boards should be coloured coded so that raw meat is never cut on the same board as fruit and vegetables. Utensils should be washed after being in contact with raw meat to avoid cross-contamination.
- Wash fruit and vegetables – all fruit and vegetables (especially root vegetables that may have excess soil) should be thoroughly washed to prevent the risk of spreading harmful bacteria such as E. coli.
- Take care when defrosting foods – ideally, plan ahead and leave enough time to defrost food. Safe thawing should be done in small amounts in the fridge. Ensure meat and poultry are defrosted on the bottom shelf. If meat is thawed in the microwave, cook it immediately. Foods should be thoroughly defrosted before being cooked.
- Keep work surfaces clean – it is important for food safety that all worktops are kept clean and free of bacteria. Use a clean cloth and anti-bacterial sprays. Ensure any surfaces are wiped clear of cleaning residue before preparing food.
Cooking
- Temperature control when cooking food – all foods should be cooked for the correct amount of time and temperature. A food thermometer is the only safe way to check the core temperature of a food to ensure safety - especially when cooking meat, poultry and seafood. The core temperature of a food should reach 75° instantaneously. The equivalent – for example 70° for two minutes – is acceptable.
- Follow label instructions – when cooking food it is important to follow the cooking instructions displayed on the label. This is especially important for foods cooked in the microwave as stirring and standing times are vital to ensure the core of the food has reached the required temperature.
- Serving cooked foods – when a food is cooked it must be kept at 63° and covered until it is ready to eat.
- Reheating foods – When reheating a food, it should reach a core temperature of 70° for two minutes. A food should not be reheated more than once.