Although it is important that the government plays an important role in regulating food safety around the food industry, the best way for individuals to keep themselves clear from sickness from badly prepared food is by having good habits. A proper standard of hygiene must be maintained in one’s own kitchen, especially when dealing with raw meat. Here are some tips in handling meat
Wash your hands with soap and warm water for at least 20 seconds before and after handling food, especially raw meat.
Cook raw meat at a safe temperature. If possible, use a food thermometer to be sure. Place the food thermometer in the thickest part of the meat. Check the temperature in several places to make sure the food is evenly heated.
Beef, veal and lamb steaks and roasts: 63º Celsius for medium rare and 71º Celsius for medium.
Ground pork and ground beef: 71º Celsius
Poultry: at least 74º Celsius.
Fin fish: 63º Celsius or until the fish is opaque and separates easily with a fork.
Shrimp, lobster and crabs: The meat should be pearly and opaque.
- Clams, oysters and mussels: Until the shells are open.
Never place the cooked food on a plate that once held raw meat, poultry, seafood or eggs. Be sure to have plenty of clean utensils and platters on hand to prepare and serve the cooked dishes
Grilled food can be kept hot until serving by moving it to the side of the grill rack, just away from the coals to avoid overcooking.
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