Food safety when cooking
Although many people are aware of the importance of cooking, inadequate cooking remains to be a significant contributory factor to food poisoning. Cooking food to a minimum core temperature of 70˚C will reduce the risk of food poisoning. It is advisable to use a thermometer to determine thorough cooking. People undergoing chemotherapy treatment should not eat raw or undercooked meat as it dramatically increases the risk of food poisoning.
● Reheat previously cooked foods only once and ensure that it is steaming hot throughout. Temperature fluctuations during heating and cooling on multiple occasions can increase bacterial growth. Only reheat the amount that you need.
● Avoid eating products containing raw or undercooked eggs. Insufficient heat treatment will not destroy the bacteria that may be present that can increase the risk of food poisoning.
● Due to the uneven cooking that can occur in microwaves, cold spots can allow bacteria to survive, check that food is steaming hot throughout and have a minimum core temperature of 70˚C to reduce the risk of food poisoning.
● Rice should not be reheated. Uncooked rice can contain spores of bacteria that can survive cooking, is left after cooking the spores will multiply, reheating the rice won't get rid of these poisons. It is best to serve rice when it has just been cooked.
● If you have saved food from a meal out or after a take away meal to eat at a later time, refrigerate within one hour of receiving and if reheating, follow the guidance in the cooking section to ensure thorough reheating.
There are a few key practices that can help to ensure that food is thoroughly cooked:
→ use a thermometer to ensure the core temperature reaches a minimum 70˚c
→ ensure that food is steaming hot
→ cook eggs until whites and yolks are firm
→ when cooking meat and poultry, cut the thickest part to ensure that it is cooked throughout and that juices run clear
→ follow manufacturers on-pack cooking instructions by pre- heating oven to stated temperature and cooking for recommended time
