Which steps should I follow to keep food safe at home?

Answer

The Ministry recommends four steps for food safety at home: clean, separate, cook at the right temperature and chill. Wash your hands with soap, scrubbing for 20 seconds, and after every use wash cutting boards, plates and worktops that have touched raw red meat, poultry, seafood or eggs thoroughly with detergent. Wash fruit and vegetables without soap, bleach or detergent, but do not wash red meat, poultry or eggs, because bacteria that may be present on them spread around the kitchen. Prevent cross contamination by using separate cutting boards, plates and serving utensils for raw and cooked foods. When cooking, make sure the food reaches the internal temperature at which harmful microorganisms are destroyed; bring soups and stews to at least 75°C and insert a food thermometer into the thickest part of the meat without touching bone or fat. Do not leave cooked food at room temperature for more than 2 hours; set your refrigerator to 4°C or below and your freezer to -18°C or below, and do not leave food in the 4-65°C range where microorganisms multiply quickly (if the ambient temperature exceeds 32°C, chill within 1 hour).