Ready to cook? meatandeducation.com 2014. Learning objectives To name the tasks involved in getting ready to cook. To define cross-contamination. meatandeducation.com

Ready to cook?

meatandeducation.com 2014

Learning objectives• To name the tasks involved in getting ready to cook.

• To define cross-contamination.


Prediction - how do these images relate to getting ready to cook?


Prediction - how do these images relate to getting ready to cook?


Safe food storage

Personal hygiene

Looking after leftover food

Safe preparation of food

Cooking food safely

Making the most of enjoying the food


Storage

• Always check the storage instructions and date mark.• Store meat in the refrigerator (0-4˚C) or freezer (around -

18˚C).• Keep raw meat wrapped and stored on a separate shelf to

cooked items• Store cooked items on shelves above raw meat.


How would you store these foods?

Wrapped and placed on the lowest shelf of the refrigerator.

Wrapped and placed on the shelves above the raw meat.


What is cross contamination?

• Cross contamination is one of the most common causes of food poisoning.

• It happens when harmful germs are spread onto food from other food, surfaces, hands or equipment.

• It is very important to prepare food safely, to help stop harmful germs from spreading and growing .


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Should this be multpiplying ?

Personal hygiene

• Tie back long hair.• Wear an apron.• Roll up long sleeves.• Remove jewellery.• Wash hands with warm soapy

water (and do not forget to dry them).


Personal hygiene

• Avoid touching your face or hair. • Wash your hands regularly when

cooking, especially after handling raw food, blowing your nose, touching the bin and using the toilet.

• Do not cough or sneeze over food. • Cover cuts and sores with a

waterproof dressing.• Never handle food if you are suffering

from a stomach upset or skin infection.


Prepare

• Ensure that hands, equipment and work surfaces are clean before, in-between and after handling raw and cooked foods.

• Use a separate chopping board and knife for preparing raw meat.

• Do not re-freeze meat once thawed.• Cover marinated meat and store in the

refrigerator.


Cook

• Keep an eye on food when cooking.

• Mince, burgers and sausages should be thoroughly cooked (until the juices run clear) and piping hot before serving.

• Food thermometers can be used to check the internal food temperature of large cuts of meat.


Enjoy

• Compliment your meat dish with plenty of starchy food and vegetables.

• Do not forget to have a drink.


Leftovers

• Allow food to cool, cover and store in the refrigerator for up to two days.

• Freeze main meals for another day.• Remember to reheat until piping hot

throughout• Use leftover slices of cold cooked

meat to make other meals such as stir fries, sandwiches, omelettes and salads.

• Clean equipment and work surfaces.



Summary• There are many important health and safety considerations to

think about before, during and after cooking.

• Taking these into consideration will reduce the risk of injury and illness.

For further information and support, go to:

www.meatandeducation.com


Documents

Ready to cook? meatandeducation.com 2014. Learning objectives To name the tasks involved in getting ready to cook. To define cross-contamination. meatandeducation.com