However, if they are not used correctly, they can cook food unevenly. Microwaves are a quick and convenient way to cook food. Bacteria present on eggshells and inside the egg can contaminate these types of food and cause food poisoning.Īvoid giving food containing raw eggs to pregnant women, young children, elderly people and anyone with a chronic illness. Take extra care when preparing foods that contain raw egg, such as homemade mayonnaise, sauces, such as hollandaise, and desserts, such as tiramisu and mousse.
Cook foods made from eggs such as omelettes and baked egg custards thoroughly. Cook fish until it flakes easily with a fork. Cook steak, chops and whole cuts of red meat to your preference as food poisoning bacteria are mostly on the surface. You should not be able to see any pink meat and the juices should be clear. Cook mince, sausages, whole chickens or stuffed meats right through to the centre. Use a thermometer to check the internal temperature of foods during the cooking process. Heating foods to this temperature kills most food poisoning bacteria. Aim for an internal temperature of 75 ☌ or hotter when you cook food. Different foods need a different approach: Throw out any high-risk foods that have been left in the temperature danger zone for more than 4 hours. If high-risk foods have been left in the temperature danger zone for longer than 2 hours, but less than 4 hours, they should be consumed immediately. If high-risk foods have been left in the temperature danger zone for up to 2 hours the food should be reheated, refrigerated or consumed. Keep high-risk foods out of the temperature danger zone of between 5 ☌ and 60 ☌. High-risk foods and the temperature danger zone ready-to-eat foods - such as sandwiches, rolls, and pizza that contain any of the food above. 
prepared salads - such as coleslaws, pasta salads and rice salads. seafood - such as seafood salad, patties, fish balls, stews containing seafood and fish stock. dairy products - such as custard and dairy based desserts like custard tarts and cheesecake. 
raw and cooked meat - such as chicken and minced meat, and foods containing them, such as casseroles, curries and lasagne. Safety when cooking high-risk foodsįood poisoning bacteria grow more easily on some foods than others. Special care should be taken when preparing, cooking, serving and storing food for these groups. Some people are more at risk from food poisoning than others.
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