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Cooking

Food safety: a health issue

Before setting yourself up to cook, it is important to remember a few basic rules of hygiene and food safety.

1. Quickly refrigerate food at adequate temperatures (between 1°C and 4°C).

2. Frequently wash your hands and clean your work surfaces.

3. Separate meat and poultry from other types of food.

4. Ensure food is well cooked, observe cooking time and temperatures.

Here is some concrete advice to help you win the war against bacteria:

• Remove the plastic packaging from defrosted chicken or turkey.

• Remove giblets from the chicken or turkey cavity.

• It is not necessary to wash or rinse raw meat. This might even lead to the contamination of other foods. If you still wish to rinse raw poultry, thoroughly wash the tap and sink afterwards with soapy water, then disinfect with water and a drop of bleach.

• Avoid all contact between raw meat or its juices and food ready for consumption, both in the refrigerator and during preparation.

• Do not put cooked food on a plate that held the raw product.

• Use a cutting board and utensils in perfect condition because bacteria may hide in cracks and grooves.

• Regularly change tea towels and wash cloths that were used to clean work surfaces and cooking equipment.

• Thoroughly clean and disinfect the material used to prepare or store raw meat.

• Place meat dishes (whether cooked or raw) on the lower shelves of your refrigerator to prevent their juices from dripping onto other foods, contaminating them.

• Do not reuse marinades to prepare your sauces, unless you boil them for 5 to 10 minutes. Note: Marinating meat does not destroy bacteria.