If you’re doing a cooking demo on TV or at a live event there are key food safety points you should demonstrate to your audience.
- Always show or mention washing hands before starting to prepare food.
- If you are preparing meat, fish or poultry, unwashed root vegetables or eggs, your audience should see that you wash your hands, utensils and surfaces immediately afterwards.
- Remind your audience that you should never wash raw poultry as it can spread bacteria and could cause food poisoning.
- Never place ready to eat foods on a surface that has been touched by raw foods.
- Point out to your audience that chopping boards and utensils should be washed between uses. Never turn the board to save time and don’t use a cloth.
- Remind audience to always wash your hands in warm hot soapy water.
- When serving up cooked meat that has been minced, chopped or skewered, point out to your audience that it’s properly cooked when it's:
Cooked all the way through with no pink meat
The juices run clear.
- If you’re cooking beef and lamb remind your audience it can be cooked to preference but pregnant women, older or unwell people and toddlers should not eat pink or rare meat.
- If you are wrapping things up in front of an audience point out that they should:
- Allow hot food to cool before putting it into the fridge
- Put it in the fridge or freezer within 2 hours of cooking
- Leftovers should be used within 3 days, and
- Only reheat once.