Handling food safely

Ruapehu Bulletin, Volume 10, Issue 485, 11 May 1993, Page 5

Handling food safely

Avoid food poisoning - use these safe food handling tips! • Care with meat: Use different plates for cooked and uncooked meat. Always test that the meat is properly cooked. Put a sharp knife or skewer into the thickest part. Pink juices means uncooked or not ready. Store raw meat or fish on a plate in the fridge so their juices won't drip onto other food. Freeze meat and fish immediately if you can't use it within a few days. • Keep cold food cold. Always refrigerate milk and milk products, processed meats and salads with creamy dressings. Buy cold food last and get it home fast! Thaw food in the fridge, not by leaving it out on the bench overnight. • Prevent germs spreading. Only use tea-

towels for wiping dishes. Don't use them for wiping benches or as an oven-cloth. Chopping boards should be scrubbed and dried after every job, especially between cutting raw and cooked food. Wash your

hands before and after ' touching raw meat and before touching other foods. For more information contact the Public Health Unit 06-358-1055 Palmerston North or 06-345-3909 Wanganui.