Raw meat, meat products and poultry can carry Salmonella or E.Coli bacteria which cause food poisoning.
You can avoid food poisoning if you follow the following simple precautions.
This is where germs are transferred from raw meat to ready-to-eat foods from equipment, surfaces, dishcloths or hands. To avoid this:
Always wash your hands:
Please note that traditional joints of meat (e.g. beef or lamb joints) are often served pink in the middle. Where these joint have been skewered or pierced they should be cooked throughout.
If you have any questions regarding food safety matters please contact Environmental Health.
Updated: 11 February 2013