When preparing meat, make sure you do not cross-contaminate bacteria from raw meat with food or ingredients that have already been prepared. Here are some tips:

  • Avoid using the same tools (such as knife, fork, tongs) when preparing food
  • Wash tools thoroughly and make sure there is no residue left on them
  • Wash your hands after touching raw meat before touching anything else

It is important that you cook meat at a certain temperature to ensure that any bacteria that can cause food poisoning is killed. Follow this chart as a guide:

Meat Type Cooking temperature Cooking tips
Beef

63°C rare
71°C medium
77°C well done

Steaks do not need to be cooked all the way through. You can have it seared on the outside and rare on the inside
Chicken
75°C
It can be pink, but it must be cooked all the way through to the centre
Duck
75°C
It can be cooked like beef
Pork
70°C
It must be cooked all the way through to the centre
Lamb

63°C rare
71°C medium
77°C well done

It can be cooked like beef
Mince (of any meat type)
75°C
It must be cooked thoroughly and all the way through