What you should do?
- Thoroughly cook all meat, poultry and seafood to kill the bacteria that can cause foodborne illness.
- Reheat cooked food thoroughly. -Reheat all leftovers until they are steaming hot and reheat only once.
- Cook minced meat, rolled roasts large joints of meat and whole poultry thoroughly.
How to know if meat, chicken and fish is properly cooked?
Meat
- No pink meat left.
- Meat changes colour when it is cooked.
- The juices of meat run clear when you pierce the thickest part of the meat with a fork or skewer.
- Cut the meat open with a clean knife to check it is piping hot all the way through – it should be steaming.
Chicken
- Chicken is well cooked if the meat is white
- No pink flesh.
Fish
- Fish is done when it is opaque and flakes easily with a fork.
Why do it?
It is important to thoroughly cooked food to kills almost all dangerous micro-organisms which can help to ensure it is safe for consumption.