Written by Catherine Saxelby
on Wednesday, 26 September 2012.
Tagged: food safety, guides, healthy cooking, healthy eating, tips
Here's tried-and-tested advice on how to handle food safely and avoid food poisoning in the kitchen. The risk of food poisoning is eliminated almost entirely if food is correctly handled and cooked - and stored properly. Here's how ...
Reheating should ensure that the centre of the food reaches 75°C.
Thoroughly re-heat fried and barbecued meats, particularly chicken bought from take-away food shops. If this type of food is not to be eaten straight away, it should be kept either below 4°C or above 60°C, to avoid growth of any harmful bacteria.
Always wash your hands before preparing or eating food. Those kitchen rules haven't changed!
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