The top five tips from Queensland Health on ensuring food safety are:
• Always wash hands before and after handling eggs and raw chicken
• Prevent cross contamination by using separate chopping boards, tongs, knives, containers and other equipment when storing, preparing, handling and cooking raw and ready to eat food.
• Cook chicken thoroughly so that there is no pink meat and the juices run clear.
• Uncooked food that contains raw eggs are a high risk, therefore consider using pasteurised egg products.
• Ensure food is stored below 5 degrees Celsius and is returned to the refrigerator within two hours.
For advice on salmonella and safe food handling, visit the Queensland Health website: http://conditions.health.qld.gov.au/HealthConditions/2/Infections-Parasites/6/Bacterial-Infections/734/Salmonella-infection-salmonellosis
Food handler and food safety supervisor training is available either online, face to face or by correspondence call our office for further details 1300 775 155