Food Safety

Always make sure to follow these basic hygiene and food safety rules when cooking:

  • Meat and poultry immediately at the correct temperature (between 1 and 4°C).
  • Meat and poultry from other ingredients.
  • Wash your hands and clean prep surfaces frequently.
  • Cook thoroughly by following recommended temperatures and cooking times.

Tips for fighting bacteria

  • Remove the plastic wrapping from the frozen turkey or chicken.
  • Remove the organs.
  • There is no need to wash or rinse raw poultry; doing so may even cause cross-contamination. If you do rinse poultry, make sure to thoroughly wash the sink and tap with soap and water, then disinfect with bleach.
  • Avoid all contact between raw poultry and its juices and ready-to-serve foods, both in the fridge and during food preparation.
  • Do not place cooked food in a dish that contained raw poultry.
  • Use a clean, well-maintained cutting board and utensils; bacteria can get stuck in cracks or breaks.
  • Be sure to frequently replace dish cloths and towels that have been used to clean work surfaces or utensils.
  • Thoroughly wash and disinfect all containers used for storing raw meat or poultry.
  • Place all meat and poultry dishes on the lower shelves of your fridge so their juices cannot leak onto other foods and contaminate them.
  • Do not reuse marinades to make sauces, unless they are boiled for 5 to 10 minutes. Note: marinating meat or poultry does not destroy bacteria.