How should food be prepared?

27 April 2009

Separate raw meat from cooked or ready-to-eat foods. Do not use the same chopping board or the same knife for preparing raw meat and cooked or ready-to-eat foods.

 

• Do not handle raw and cooked foods without washing your hands in between.
  
   
• Do not place cooked meat back on the same plate or surface it was on before it was cooked.
  
   
• All foods from poultry, including eggs and poultry blood, should be cooked thoroughly. Egg yolks should not be runny or liquid. Because influenza viruses are destroyed by heat, the cooking temperature for poultry meat should reach 70°C (158°F).
  
   
• Wash egg shells in soapy water before handling and cooking, and wash your hands afterwards.
  
   
• Do not use raw or soft-boiled eggs in foods that will not be cooked.
  
   
• After handling raw poultry or eggs, wash your hands and all surfaces and utensils thoroughly with soap and water.