1. Ready to cook? meatandeducation.com 2014

2. Learning objectives To name the tasks involved in getting ready to cook. To define cross-contamination. meatandeducation.com 2014

3. Prediction - how do these images relate to getting ready to cook? meatandeducation.com 2014

4. Prediction - how do these images relate to getting ready to cook? meatandeducation.com 2014 Safe food storage Personal hygiene Looking after leftover food Safe preparation of food Cooking food safely Making the most of enjoying the food

5. meatandeducation.com 2014

6. Storage Always check the storage instructions and date mark. Store meat in the refrigerator (0-4˚C) or freezer (around -18˚C). Keep raw meat wrapped and stored on a separate shelf to cooked items Store cooked items on shelves above raw meat. meatandeducation.com 2014

7. How would you store these foods? Wrapped and placed on the lowest shelf of the refrigerator. Wrapped and placed on the shelves above the raw meat. meatandeducation.com 2014

8. What is cross contamination? Cross contamination is one of the most common causes of food poisoning. It happens when harmful germs are spread onto food from other food, surfaces, hands or equipment. It is very important to prepare food safely, to help stop harmful germs from spreading and growing. meatandeducation.com 2014

9. Personal hygiene Tie back long hair. Wear an apron. Roll up long sleeves. Remove jewellery. Wash hands with warm soapy water (and do not forget to dry them). meatandeducation.com 2014

10. Personal hygiene Avoid touching your face or hair. Wash your hands regularly when cooking, especially after handling raw food, blowing your nose, touching the bin and using the toilet. Do not cough or sneeze over food. Cover cuts and sores with a waterproof dressing. Never handle food if you are suffering from a stomach upset or skin infection. meatandeducation.com 2014

11. Prepare Ensure that hands, equipment and work surfaces are clean before, in-between and after handling raw and cooked foods. Use a separate chopping board and knife for preparing raw meat. Do not re-freeze meat once thawed. Cover marinated meat and store in the refrigerator. meatandeducation.com 2014

12. Cook Keep an eye on food when cooking. Mince, burgers and sausages should be thoroughly cooked (until the juices run clear) and piping hot before serving. Food thermometers can be used to check the internal food temperature of large cuts of meat. meatandeducation.com 2014

13. Enjoy Compliment your meat dish with plenty of starchy food and vegetables. Do not forget to have a drink. meatandeducation.com 2014

14. Leftovers Allow food to cool, cover and store in the refrigerator for up to two days. Freeze main meals for another day. Remember to reheat until piping hot throughout Use leftover slices of cold cooked meat to make other meals such as stir fries, sandwiches, omelettes and salads. Clean equipment and work surfaces. meatandeducation.com 2014

15. Summary There are many important h ealth and safety considerations to think about before, during and after cooking. Taking these into consideration will reduce the risk of injury and illness.

16. For further information and support, go to: www.meatandeducation.com meatandeducation.com 2014