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3. Separate Raw From Cooked Foods
Keep raw and cooked foods separate. Never prepare raw and cooked food using the same equipment (knives, chopping board etc), unless it has been thoroughly washed first. Keep cooked and raw foods separate in the fridge, with raw food at the bottom.
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6. Cook Food Thoroughly
Make sure that food is properly cooked. Be very careful with chicken. To test, insert a skewer into the thickest part of the meat – the juices should run clear with no sign of blood. Reheat leftovers thoroughly.
Originally Published: March 04, 2011