Tip of the Week
A large percentage of chickens are currently infected with Campylobacter Bacteria.
Campylobacter is killed when you cook to a core temperature above 75°C but the main hazard is the handling and preparation of raw chicken
To keep food safe and avoid cross contamination of Campylobacter in your kitchen, follow these rules:–
- Clean and sanitise worktops used to receive poultry deliveries and wash hands
- Store raw meats/poultry separate from ready to eat foods (bottom shelf in fridge)
- Prepare raw meats/poultry separately from ready to eat foods
- If preparing a large amount of raw chicken, we recommend you wear a disposable plastic apron and disposable plastic gloves.
- Do NOT wash chicken
- Use red board and red knife (store these separately from your other boards)
- Wash hands after handling raw chicken
- Clean and sanitise all boards, knives and work surfaces after preparing raw chicken
Alert
Cook chicken to a minimum core temperature of 75°C
Weekly Food Fact
Did you know that chickens are the closest living relatives of dinosaurs with scientific evidence proving shared ancestry with the Tyrannosaurus Rex
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