1. What are the main reasons for cooking the food and which basic tests can be performed to ensure the quality of the food product being cooked?
Answers
The way we cook our food is as important as the way we prepare and store it. Inadequate cooking is a common cause of food poisoning. Cross contamination from raw to cooked foods, such as from hands or utensils, can also cause food poisoning. Most foods, especially meat, poultry, fish and eggs, should be cooked thoroughly to kill most types of food poisoning bacteria.
In general, food should be cooked to a temperature of at least 75 °C or hotter. When food is cooked, it should be eaten promptly, kept hotter than 60 °C, or cooled, covered and stored in the fridge or freezer.
Some people are more at risk from food poisoning than others. Vulnerable groups include pregnant women, young children, the elderly and anyone with a suppressed immune system. Special care should be taken when preparing, cooking, serving and storing food for these groups.