Food Safety
Cooking
3. Cooking
- Cooking or re-heating food properly (until the internal temperature reaches 70°C for at least 2 minutes) kills most of the harmful bacteria which can cause food poisoning.
- Comminuted meats, such as burgers or sausages, should always be cooked until the juices run clear, and they are no longer pink on the inside.
- Always pre-heat the oven before cooking and follow the cooking times on labels or in recipes.
- Large joints of meat need special care to ensure that the centre is properly cooked. A meat thermometer can help make sure that the correct temperature has been reached.
- Frozen meat must be thawed the way through before cooking. The best way to thaw frozen meat is in the fridge or using a microwave oven.
- Food that is cooked for eating later should be cooled as quickly as possible and then stored in the fridge (above raw foods) until use.
- Never reheat cooked food more than once, and make sure to reheat until it is piping hot all the way through.
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