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When grilling or cooking raw meat or fish, make sure that the cooked meat is
placed on a clean plate. Do not use the same plates that were used to grill the
food. Wash the utensils used for grilling immediately after grilling.
Make sure that you wash your hands after handling raw meat or eggs. Washing
your hands with soap and water or using damp antibacterial wipes is essential
after touching raw meat or eggs. Unwashed hands and surfaces are a major cause
of cross-contamination when cooking.
Cleaning
When cooking, clean hands and work surfaces several times. Wash your hands
with soap and warm water for at least 15 seconds, then dry them.
Cooling
Cooling food is very important. The risk areas in which bacteria can multiply are
between 4-6°C. Your refrigerator should be set to 4°C or lower. The freezer should
be set to -17°C or lower. Simple rule: Serve hot food hot, cold food cold. Use a hot
plate to keep food warm before serving. Use ice water baths to keep cold food
cold. Never leave food at room temperature for more than 2 hours.
Note: Special care must be taken when processing venison or other game, as it
can become heavily contaminated during field processing. Game meat is often
transported uncooled at temperatures that promote bacterial growth.
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