Tip of the Week

Never wash poultry or meat!  The majority of meat and poultry is contaminated with bacteria.  Some of the pathogens that can be found in raw meat and poultry are Campylobacter, E coli, Salmonella, Shigella, Staphylococcus aureus, Yersinia enterocolitica and Listeria monocytogenes.

Washing meat and poultry is unnecessary from a cooking/taste perspective and is a real food safety danger.  It is likely to spread the bacteria resulting in cross contamination throughout the kitchen.  This is caused by splashing contaminated water onto work surfaces, taps, sink surrounds and hands, which can then contaminate ready to eat foods

To keep food safe and avoid cross contamination, follow these rules –

  1. Store raw meats separate from ready to eat foods (store raw on the bottom shelf in fridge)
  2. Prepare raw meats separately from ready-to-eat foods
  3. Do NOT wash meat as this spreads the bacteria
  4. Wash hands after handling meat packaging and after preparing raw meats
  5. Clean and sanitise all boards, knives and work surfaces after preparing raw meats
  6. Use a red board and a red knife for preparing raw meat and poultry.  Keep the red board and knife separate from your other boards and knives.
  7. If you prepare a lot of raw meat/chicken, wear a disposable plastic apron
  8. Keep a separate sanitiser spray in your raw meat section
  9. Cook poultry & chopped meat products to a core temperature of 75°C minimum


When cooking beef and lamb steaks that can be served pink, ensure the outside surface of the meat is seared to kill the surface bacteria.

Weekly Food Fact

Did you know that there are over 19 billion chickens on earth.  They outnumber humans by almost three to one.

Do you run your school catering in-house? Download the brochure below for information on keeping your catering team compliant and up to date with the latest legislation

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