1 - Keep clean: wash your hands before handling food , remove rubbish bins regularly , sanitise cutting boards and equipment , 2 - Separate raw and cooked food:  store raw meat, poultry and fish on the shelves below the cooked food in the fridge, store foods in containers with lids, wash plates which have been in contact with raw foods, 3 - Cook thoroughly : use a thermometer to check the temperature of food, reheat food to a temperature of 70oC or higher, check your microwave equipment is safe, 4 - Keep food at a safe temperature : bacteria grows quickly in the danger zone - between 5oC - 60oC, some bacteria can survive at cooler temperatures , high temperatures kill bacteria , 5 - Use safe water and raw materials: use safe water when cleaning foods and equipment , do not use food beyond its expiry date, always wash fruit and vegetables ,

G11 10.2 - 5 keys to safer food

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