Need to know – The art of healthy food prep
The harrowing truth is that half of all Campylobacter food poisoning occurs at home. Fact. In a bid to ensure you're well prepared and keeping your family healthy, we've teamed up with the Ministry of Primary Industries to deliver the cold, hard facts about food prep.
If you're an avid homecook, chances are you're already well-across the unforeseen dangers of poorly managed food prep and handling. Typically associated with dodgy chicken, Campylobacter is the unseen menace lurking in your kitchen.
This invisible bug spreads easily from raw meat onto your kitchen benches, chopping boards and cleaning cloths, and can multiply to dangerous levels unless you stop it from growing.
Luckily, there are three very simple ways to avoid this dreaded bug and proactively stop your family from becoming ill. Follow these handy tips and tricks the next time you create your favourite Dish recipe:
Keep your workspace clean and tidy – a superficial clean is not enough.
Before you prepare food and after handling raw meat, wash your hands thoroughly, give your chopping boards a good scrub and clean all dishes and utensils (like knives) in hot soapy water. Dry everything thoroughly before you begin prepping your ingredients.
Top tip: It's best to air dry utensils – try avoid using a tea towel.
Learn how to recognise when meat is safe and ready
Be sure to cook meat thoroughly, until the juices run clear – especially when cooking with chicken and mince. If you're re-heating, make sure food is steaming hot.
Top tip: Warm does not kill Campylobacter, but hot does. To err on the side of caution, heat it through.
So, you overcatered? Store and refridgerate your leftovers properly.
After lunch or dinner, make sure you cover all used food. Store in airtight tupperware or cover securely with cling wrap. Food should be stored in the fridge, with raw food and cooked food kept separate.
Top tip: Don’t leave food out for longer than two hours. If in doubt – throw it out.
For more information on how to prepare food safely, visit mpi.govt.nz/cleancookchill.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!