Control Steps

1. Wash hands: Wash hands thoroughly with soap and hot water and dry them
before handling food, after handling raw foods including meat, fish, eggs and
vegetables, as well as after touching the bin, going to the toilet, blowing nose,
or touching animals, including pets.
2. Use separate chopping boards: Use separate chopping boards for raw food
and ready-to-eat food. aw foods can contain harmful bacteria that spread
very easily to anything they touch, including other foods, wor!tops, chopping
boards and !nives.
". Keep raw meat separate: #t$s especially important to !eep raw meat away
from ready-to-eat foods such as salad, fruit and bread. %his is because these
foods won$t be coo!ed before going to eat them, so any bacteria that get on to
the foods won$t be !illed.
&. Cook food thoroughly: Coo! foods to a safe internal temperature. Use a
meat thermometer to ma!e sure foods are coo!ed to a safe temperature.
'. Keep fridge below 5

C: (y !eeping food cold, it can stop food poisoning

bugs growing and cover raw meat and store it on the bottom shelf of the
fridge.