13
July
Hygiene tips in the kitchen
- Prevent cross contamination.
- Prepare raw meat using different utensils from those used to prepare salad or vegetables.
- Use a fridge thermometer to check that your fridge’s temperature is less that 5’C (41’F).
- Ensure that surfaces and utensils are cleaned with hot, soapy water.
- Remember to wash your hands with soap and water and dry them thoroughly before and after food preparation.
