Kitchen Safety Guide

Five essential tips to ensure good food hygiene in the kitchen

Here are five kitchen safety tips to help you and your family learn all about food hygiene.

Kitchen Safety Tip 1

Always wash your hands

Bacteria can be picked up from many sources inside and outside the home, so it’s important to always wash your hands thoroughly with soap before food preparation.

If you’re handling raw ingredients, it’s as equally important to wash your hands after prep too. Make sure you clean between fingers and under your fingernails, and dry thoroughly on a clean towel.

Kitchen Safety Tip 2

Use seperate equipment and surfaces for raw and ready-to-eat food

Cross-contamination is one of the major causes of food poisoning.

Always keep raw foods separate from ready-to-eat foods when you’re preparing meals; use separate chopping boards and utensils or wash thoroughly between use. Wash or replace cloths/sponges and other cleaning utensils frequently as bacteria thrive on them.

Kitchen Safety Tip 3

Always keep raw foods separate from ready-to-eat foods

Most chickens contain a bacteria called Campylobacter – the number one cause of food poisoning.

Washing raw chicken spreads bacteria around the kitchen via tiny splashes, which increases the risk of cross-contamination to other foods. The best way to destroy harmful bacteria is by cooking thoroughly.

Kitchen Safety Tip 4

Cover raw meat and store at the bottom of the fridge, seperate from ready-to-eat food

The best way to kill potentially harmful bacteria in chicken or turkey is by cooking it properly.

Cook until it’s piping hot throughout and no pink colour remains in the flesh.

To check it’s cooked, insert a skewer into the thickest part of the bird and the juice should run clear.

Kitchen Safety Tip 5

Cook chicken or turkey until the juices run clear, no pink colour remains and its piping hot

To avoid cross-contamination, cover raw meat and poultry and store at the bottom of the fridge, separate from ready-to-eat food.

Your fridge temperature should be between 0 and 5°C.


Download & print this food safety guide