Cooking Food Safely

Thorough cooking kills harmful bacteria in food.  So it is extremely important to make sure that food is cooked properly.  When cooking or reheating food always check that it is piping hot all the way through.

Thorough cooking kills harmful bacteria in food.  So it is extremely important to make sure that food is cooked properly.  When cooking or reheating food always check that it is piping hot all the way through.

It is especially important to make sure that you thoroughly cook poultry and pork, rolled joints and products made from minced meat such as burgers and sausages.  This is because there could be bacteria in the middle of these types of products.  They should not be served pink or rare and should be piping hot all the way through.  Whole cuts of meats such as steaks and whole joints of beef and lamb can be served pink/rare as they are fully sealed on the outside.

Once cooked, food should be at 75oC or above and must be kept at 63oC or above.  If cooling food it should be done as quickly as possible and should only be reheated once.

The Environmental Health Department monitor cooking procedures and temperatures on routine food hygiene inspections.
 

Downloads

www.eatwell.gov.uk/keepingfoodsafe/cooking

Contact

Karen Phillips
Senior Environmental Health Officer,
Food Control/Infectious Diseases

Genevieve McWilliams
Senior Environmental Health Officer,
Food Control/Infectious Diseases