Preparing Food

Always wash your hands with hot soapy water for at least 20 seconds and dry for 20 seconds on a clean dry towel before preparing food, after going to the toilet, after touching anything dirty and after touching raw food.

Make sure you use only clean utensils (knives, spoons, dishes, cutting boards).

Defrost frozen food in the refrigerator and make sure it is totally defrosted before you cook it.

Allow about 12 hours for small cuts of meat and up to 36 hours for large roasts and ham on the bone.

Thawed meats should be cooked as soon as they are totally defrosted.

Cooking Food

Follow reliable recipes and use correct cooking methods.

Follow cooking times.

Heat the oven before you put the food in it.

Make sure food is cooked and steaming hot right through to the middle.

Pork is cooked when it reaches an internal temperature 71°C or until the juices run clear.

When cooking food which is to be eaten later, cool it as quickly as possible, then cover and place in the refrigerator.

Using The Microwave

Follow the manufacturer's instructions when cooking or defrosting foods.

Follow the recommended standing times after taking food from the microwave.

If you are reheating food make sure you have reheated it thoroughly so it is steaming hot right through to the middle.

Serving Food

Serve hot food steaming hot.

Keep cold food in the refrigerator until just before it is needed.

Refrigerate leftover foods as soon as possible.

Reheating Food

Reheated foods, such as casseroles and stews, should be served piping hot right through.

Cooked food, which is to be reheated and served later, should not be stored in the refrigerator for more than two days.

Food should never be reheated more than once.