59% of raw poultry has Campylobacter present.
Yes, 59%. So, how do we reduce the risk of infection in our kitchen procedures?
The bacterium is sensitive to heat so follow these easy safety procedures to avoid Campylobacter infection.
- Don’t wash poultry before cooking – it spreads the bacteria!
- Store raw poultry separate from ready to eat foods. Store on the bottom shelf of the fridge
- Prepare raw poultry on a red chopping board separate from ready to eats foods
- Wash hands thoroughly after handling raw foods
- Sanitise all equipment and work surfaces coming into contact with raw foods.
- Cook poultry to a core temperature of a minimum of 75° C
Alert – Temperature control and good hygiene are critical
And Remember – Act as if what you do makes a difference. It does!