Cookery & Nutrition

 

The way we cook our food is as important as the way we prepare and store it. Inadequate cooking is a common cause of food poisoning. Cross contamination from raw to cooked foods, such as from hands or utensils, can also cause food poisoning. Most foods, especially meat, poultry, fish and eggs, should be cooked thoroughly to kill most types of food poisoning bacteria. 

In general, food should be cooked to a temperature of at least 75 °C or hotter. When food is cooked, it should either be eaten promptly, kept hotter than 60 °C, or cooled, covered and stored in the fridge or freezer. 

Some people are more at risk from food poisoning than others. Vulnerable groups include pregnant women, young children, the elderly and anyone with an illness. Special care should be taken when preparing, cooking, serving and storing food for these groups.