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 whole 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.
Livestock and Meat Comission for Northern Ireland
Serving the red meat industry of Northern Ireland
Livestock & Meat Commision for N. Ireland © 2010
Livestock & Meat Commision for N. Ireland © 2010
