THE council's food safety team has drawn up a checklist of simple rules to ensure a happy and healthy festive period.
Fresh meat and poultry should be kept in the fridge and cooked by their 'use by' date, raw and cooked foods should be separated, and frozen meat should be thawed on the bottom shelf of the fridge to prevent bacteria multiplying.
Meat should be cooked thoroughly and this can be checked by inserting a skewer into the thickest part to see whether the juices run clear. After carving the meat, cool it and put it back in the fridge within three hours of the end of cooking. Do not store it in the fridge for longer than two days, or freeze it.
When dealing with party food, keep it chilled as long as possible and ensure it is covered. Call the food safety team on 8583 5555.
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