"FOOD SAFETY CHECKLIST
Always wash your hands between handling raw and cooked meat products
Report any illness like diarrhoea, vomiting or infected cuts
Ensure that there is enough room to separate raw foods from cooked or ready to eat foods
Hands, surfaces, equipment and utensils can all spread germs from raw to cooked food. Clean them thoroughly!
Maintain Temperature Controls
Check all fridges and freezers operate to the correct temperatures
Always keep raw meats and fish at bottom of fridge
All hot food served about 63°C
All reheated food should reach 82°C"