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Preparing meat safely
Remember that bacterial contamination is a surface thing ! Bacteria do not hop about the place on their own, they only transfer by direct contact - this can be through a work surface, a knife or such like, by human hands or through insects for example.
If you follow a few simple guidelines, you can sure that meat prepared in your home will avoid contamination from harmful bacteria.
1. At all times & stages of preparation keep raw & cooked foods separate.
2. Do not use the same utensils & work surfaces for raw foods as for foods that you do not intend to cook further.
3. Why not try doing all your raw meat preparation first & then clean everywhere thoroughly, then you are free to do the rest of your preparation without worrying.
4. Never use the same wiping up cloth for cooked & raw foods.
5. Always wash your hands between handling foods.
6. When cleaning up always have your water really hot & use a reputable detergent - always clear away any physical matter before starting to clean.
7. As you prepare your meal, try to work quickly & don't leave meat on the side to get warm - inadequate temperature control is the most common form of food poisoning.
If you have any meat leftovers (posh chefs call this Rechauffé !), cool it on the side for no more than 1 ½ hours then place in the fridge. If you want to use the meat again, use it within 2 days & remember - it can only be safely reheated once - then discard it.
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