Vegetables.co.nz supports Safe food and has produced this poster for teachers and chefs. We suggest this poster is displayed in kitchens to remind students and chefs to follow the rules of Safe food.
Visit www.safefood.nz for more information on Safe food.
For Safe food at home, follow the 3 Cs : clean, cook, chill
Every year about 200,000 New Zealanders get food poisoning. About half of these cases occur in homes. The most common is campylobacter food poisoning. Prevent food poisoning by following the three Cs – clean, cook and chill.
Clean – before preparing food and after handling raw meat:
- Wash hands, cutting boards, dishes and utensils [like knives] in hot soapy water.
- Dry them properly, preferably air dry.
- Cook food thoroughly, especially chicken and mince, all the way through until the juices run clear.
- Reheat food until steaming hot.
Chill – to stop bacteria contaminating or growing in food:
- Cover and place in the fridge.
- Keep cooked and raw food separately.
- Don’t leave food out in warm temperatures. Refrigerate within 2 hours