Use separate cutting boards for meat and for fruit and veggies.
Keep cooked meat away from raw meat to avoid contamination.
“Many people take cooked meat off a braai and put it back into the tray or container they took it from when raw‚ which still contains bloody sauce‚” says Professor Gunnar Sigge‚ head of Food Science at Stellenbosch University. “That’s a very high risk habit.”
HOW TO USE A MEAT THERMOMETER
Where to place the meat thermometer:
Poultry: Insert the thermometer into the inner thigh area near the breast of the chicken or turkey‚ but not touching bone
Beef‚ pork‚ lamb‚ veal‚ ham - roasts‚ steaks or chops: Insert the thermometer into the centre of the thickest part‚ away from bone‚ fat and gristle
Casseroles and egg dishes: The thermometer should be inserted into the thickest portion
Meat safe temperatures
Fish: 63°C
Minced meat‚ sausages: 71°C
Beef‚ veal‚ lamb‚ pork: Medium rare: 63°C: Allow at least 3 minutes for the meat to rest Medium: 71°C Well done: 77°C
Ham Raw: 71°C Cooked (to reheat): 60°C Chicken and turkey: 74°C
Leftovers: 75°C