Eggs

Eggs

Check that eggs are clean and not cracked when you buy them.

WHERE special care is required

• Be careful when preparing meat, fish, poultry and eggs to be sure
that harmful bacteria don’t have a chance to breed.

• When thawing meat, fish or poultry, place on a plate in the
refrigerator, unwrapped but covered. Discard the liquid from thawing,
as it may contain harmful bacteria. Thoroughly wash the meat under
running water, dry well and prepare immediately.

• Cook minced, rolled or stuffed meats and sausages all the way
through. The meat’s core temperature must be at least 167°F (75°C) for
10 minutes in order to kill bacteria.

• Cook whole poultry to at least 167°F (75°C). If you don’t have a meat
thermometer, juices should run clear when the middle of the
drumstick is pierced.

• Check that eggs are clean and not cracked when you buy them. Keep
them in the refrigerator and use by the best-before date. Wash your
hands, utensils and surfaces before and after contact with eggs.

• Shellfish should be cooked on the day of purchase. Wash thoroughly
before cooking. Toss out any mussels that are already open or smell
unpleasant.

•If you need to keep food warm for some time before serving, put it in
the oven at or above 140°F (60°C) to kill bacteria and viruses.

•If cooked food is not going to be eaten almost immediately, cool it
rapidly and refrigerate as soon as it stops steaming.

• Reheat cooked food thoroughly until steaming hot, to 140°F (60°C) or
hotter.

• Don’t store food in its can after opening—contact with tin and iron
can affect its flavor.

• Keep dry ingredients in airtight containers to prevent deterioration
and deter insects. Clothespins or chip clips are useful for sealing open
packets.

• Food past its use-by date may be unsafe to eat, even though it looks
fine—its nutrients may become unstable or bacteria may increase to
harmful levels.

• Food past its best-before date but in good condition is still safe to eat
but may have declined in quality.