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FOOD SAFETY TIPS

We've put together some general advice on food safety.

Cooking

Updated: Aug 19, 2019



Thorough cooking is very important because it kills harmful bacteria in food. If bacteria survive in food because it is not cooked properly, it could make your people ill.


What you need to do

  • don’t serve any food that is not properly cooked

  • once food is cooked, serve it immediately or keep it hot until serving

  • if you’re cooking food in advance, cool and chill it quickly


How to check

  • inspect food to make sure it’s thoroughly cooked - for example, check that it’s piping hot all the way to at least 75°C for 30 seconds or equivalent

  • check regularly that hot food is kept hot until serving

  • remember, once cooked, hot food must be kept above 63°C

  • when you’re serving or displaying hot food, you can keep it below 63°C for a maximum of two hours; only do this once; then you must throw away the food, or cool it as quickly as possible and keep it chilled until it’s used


Cooking food

  • cook food thoroughly to kill harmful bacteria

  • don't shorten cooking times given on package labels or cooking books

  • thaw frozen meat and poultry thoroughly or it may not cook completely. Defrost food in the fridge or by microwaving

  • wash fruits and vegetables thoroughly

  • cooked food should only be reheated to above 75°C for 30 seconds or equivalent.

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