Food Safety – Summary Key Points

• Cross contamination can be a major cause of food-borne illnesses. Wash and dry knives and chopping boards thoroughly in hot soapy water, and make sure cloths are rinsed frequently in hot, soapy water.
• Wash hands thoroughly in hot, soapy water. When washing hands, use the 20+20 rule (wash for 20 seconds, dry for 20 seconds).
• Make sure plates and utensils for raw and cooked poultry are kept separate. For example, do not put cooked poultry onto a dish that had raw poultry on it.

• Cook poultry well until juices run clear, not pink. If possible, use a meat thermometer – poultry should reach an internal temperature of at least 74^oC, as measured from the thickest part of the breast or the innermost part of the thigh.
• Pre-cook bone-in poultry in the microwave before putting it on the barbeque. Once pre-cooked, keep the poultry chilled until you are ready to cook it on the barbeque.
• Keep poultry hot – above 70◦C.

• Cover all foods before storing.
• Keep raw poultry away from ready-to-eat products, fruits and vegetables.
• Store raw meats and poultry in the bottom of the fridge (to ensure juices don't drip onto other foods).
• Cover and refrigerate poultry leftovers immediately after they have finished steaming.

• Poultry should be frozen at or less than minus 18◦C.
• Defrost poultry thoroughly before cooking, preferably in microwave or fridge, not on kitchen bench.