Food Safety Checklist

Keep clean

• Wash hands before and after handling food, and don’t forget to wash hands after going to the toilet (we’re all seasoned experts in hand-washing now, so no excuses.

• Disinfect chopping boards, utensils, and surfaces thoroughly, especially if they’ve been in contact with raw meat, poultry, seafood or eggs

• Make sure your kitchen and food are free from pests and insects.

Cook thoroughly

• Food must be cooked at 70°C for food to be safe.

• Take thermometer readings to ensure you’re compliant.

• Take extra care when cooking meat, seafood, eggs and poultry.

• Reheat cooked food thoroughly.

Separate food

• Use different chopping boards when handling raw foods.

• Use individual plates and utensils for cooked and uncooked foods.

Store food at safe temperatures

• Always refrigerate perishable food within 2 hours.

• Check the temperature of your refrigerator and freezer with an appliance thermometer (the refrigerator should be at 4°C or below and the freezer at -18°C or below).

• Thaw food in the fridge, not at room temperature.