Meat Storage and Preparation

Ensure that hands, equipment and surfaces are scrupulously clean before and after handling food and between handling raw and cooked foods - especially when using the barbecue.

Check your fridge is operating at the correct temperature: between 0 and 4 degrees centigrade.

Keep a separate hard, durable chopping board for preparing raw meats.

Defrost frozen foods thoroughly (unless otherwise stated) and do not re-freeze once thawed.

Make sure foods are thoroughly and evenly defrosted, and when re-heating ensure it is piping hot throughout.

When marinating meat, cover and store in a refrigerator.

Ensure burgers and sausages are thoroughly cooked and piping hot before serving.

When roasting a stuffed joint remember to weigh the joint after stuffing, then calculate the cooking time.

Food thermometers can be used to ensure internal food temperatures are sufficiently hot.