With daylight saving and the beginning of the barbecue season fast approaching, the following 4 Cs are important for food safety:

 

CLEAN: Good hand hygiene is important. Also, wash knives and utensils between preparing raw and cooked food.

COOK: Defrost frozen food thoroughly before cooking. Cook minced meat and sausages thoroughly, and cook poultry until juices run clear.

COVER: Keep raw meat and poultry covered and away from ready-to-eat food, fruit and vegetables. When cooking outdoors, ensure that all food remains covered until ready to cook or eat.

CHILL: Keep all perishable foods in the fridge until you are ready to use them. When picnicking, keep food cool by using frozen chilly pads. Marinate food in the fridge, not on the bench.