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These type of meats should never be eaten pink or rare. Cooking meat and poultry Chicken, duck, pork and offalĬhicken, duck, pork and offal should always be cooked through until the core temperature reaches 75☌, there is no pink meat and the juices run clear. Always follow the cooking instructions on the label and check the food is steaming hot in the middle. Harmful bacteria are killed by cooking and reheating food at the right temperature for the correct length of time. You should wash dishcloths and tea towels using the hot cycle of your washing machine. Clean dishclothsĪs dirty and damp dishcloths are the perfect place for bacteria to breed, wash dishcloths and tea towels regularly and let them dry before use. Make sure you follow the manufacturers instructions to ensure you apply it to the surface for the specified time and if the product needs diluted before use. If possible, use different utensils and chopping boards for raw and ready to eat foods, or wash them thoroughly between tasks.Īs an extra precaution, you may wish to use a disinfectant to kill any harmful bacteria. This is especially important if you've been preparing raw meat, raw eggs or unwashed vegetables. Wash worktops, utensils and chopping boards with warm, soapy water before and after food preparation to prevent bacteria from spreading.
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Scrub the backs of your hands, between your fingers and under your nails.Rub your hands together to make a lather.There's a right way and a wrong way to wash your hands.
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after touching the bin, going to the toilet, blowing your nose or touching your pets.after handling raw food such as raw meat, uncooked eggs and unwashed fruit and vegetables.You should always wash your hands thoroughly with soap and warm water: Unless you take care to clean your hands, surfaces and utensils properly, this bacteria could end up in your food. The bacteria that cause food poisoning can be found in many places around your kitchen.