Issue 2 26/07/2021 4
FOOD SAFETY
• Thoroughly defrost frozen meat, poultry, fish and seafood
in the refrigerator before cooking unless cooking from
frozen advice is provided by the food packaging.
• Keep raw meat and poultry separate from cooked foods.
• Always wash hands after handling raw meat and poultry,
before handling any ready to eat foods.
• Wipe and disinfect surfaces that have been in contact with
raw meat and poultry.
• Use separate utensils for handling raw meat/poultry and
cooked food or wash them thoroughly between use.
• To check whether meat, particularly poultry, is cooked,
pierce the flesh with a skewer or fork; the juices should run
clear. Ensure the product is piping hot throughout.
• Fish is cooked when it appears opaque and can be flaked
easily.
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