- Make sure you wash your hands thoroughly before and after preparing meat products. Scrub, use soap and clean for at least 20 seconds- don’t forget under those nails!
- Use a clean chopping board which is used only for meat preparation.
- Chopping boards, utensils and benches should be thoroughly cleaned before and after food preparation. A hot dishwasher cycle is ideal, scrubbing or dilute bleach.
- Only feed your pets meat fit for human consumption.
- Don’t use utensils for raw foods, then cooked foods without washing first.
- Avoid using dirty or cracked eggs.
- Store raw and cooked foods separately.
- Chicken is more high risk raw (particularly areas that have come into contact with the innards and faeces of the animal), but many vets recommend raw chicken necks or wings for dental health.
- Food should be cooked to an internal temperature of at least 75°C (you can use a meat thermometer to check).
- If food is not to be eaten immediately it should stay above 60°C or cooled, covered and placed in the fridge or freezer.
- When serving food after freezing or refrigeration, it should be reheated until it is steaming and hot all the way through (it can be cooled before serving).
- Food should be discarded if it has been left out in the temperature ‘danger zone’ between 5-60°C (ie. not in the fridge/freezer) for more than 4 hours.
