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Food spoils most commonly between the temperatures of 5oC to 60oC. This is known as the temperature danger zone.

It is important that food is therefore cooked and consumed above 60oC to kill any bacteria or viruses.

Ensure all food, especially mince or sausages, is cooked thoroughly and put onto clean unused plates. Where possible, prepare food when needed and not too far in advance.


Resources

Foodborne diseases- factsheets
B cereus [PDF]
C jejuni [PDF]
C perfringens [PDF]
E coli [PDF]
Hepatitus A [PDF]
Noroviruses [PDF] 
Salmonella [PDF] 
Staphylococcus aureus [PDF]
Y enterocilitca [PDF]

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