Preparing Safe Food

Hand Hygiene

Regular hand washing is essential. Hands should be washed before handling food and after touching raw food, pets, bins, and using the toilet.
Hand washing should be done with warm soapy water, ensuring all parts of the hands are cleaned, and then thoroughly dried.

Surfaces in a food preparation area should be kept clean at all times. Regular cleaning can reduce the growth and spread of harmful bacteria.
Separate chopping boards should be used for different food products to avoid cross-contamination. For example, raw meat and vegetables should never be cut on the same board.
Knives and other utensils should also be washed between uses to prevent cross-contamination.

Raw and cooked foods should be stored separately in the fridge. Raw foods at the bottom to avoid juices dripping onto other items.
Using separate plates for raw and cooked food can avoid cross-contamination. After handling raw food, all utensils and dishes must be washed.
Perishable foods like meat and dairy should be stored at the right temperature. They should be kept in the fridge until needed and then cooked or served promptly.

Food should be heated to the correct temperature to kill any harmful bacteria. For poultry; a minimum internal temperature of 75°C. For minced meats, sausages and processed meat products (like chicken nuggets); 70°C. For steaks, roasts, fish and shellfish; 63°C.
Always ensure that food is cooked thoroughly and check the middle is hot.
“Resting” meat after cooking can kill additional bacteria.

When leftovers are stored, they should be cooled at room temperature for about 2 hours before being transferred to the fridge. This prevents heat from raising the temperature of the fridge.
Food should not be left at room temperature for too long, as bacteria multiplies quickly at room temperature. Any food left at room temperature for more than 4 hours should be discarded.
Avoid reheating food more than once. Each time food is cooled and reheated, there’s more chance of bacteria growing.