Cooking Essentials - Food Safety page 2

POTATOES
• If potatoes have been exposed to
light during storage, they may
develop green patches, so always
store them in the dark as soon as
possible after purchase.
• Small green patches on the skin of
potatoes can be cut out with a peeler
or knife, but if the greening covers a
large area, it is advisable to throw
the potato away. Greening can cause
gastrointestinal distress.

DRIED BEANS & PEAS
• These legumes, especially red
kidney beans, may contain harmful
toxins that can cause food poisoning.
• Always boil dried beans & peas
rapidly for a full 10 minutes at the
start of the cooking time, then drain
& start again with fresh water.

equipment come into contact with
cooked poultry or meat.
• Defrost all birds thoroughly before
cooking. Do not refreeze.
• Do not stuff a bird until just before
cooking: make sure the stuffing is
cold, stuff only the neck end, not the
cavity,& keep the stuffing loose.
• Cook the bird thoroughly to kill
any bacteria. At the end of cooking,
insert a skewer in the thigh: if
properly cooked, the juices should be
clear, not pink. Test a large bird with
a meat thermometer - the internal
temperature should be 185°F (85°C).

POULTRY
• Refrigerate whole birds & pieces
as quickly as possible after purchase.
Remove any wrappings, & any
giblets from the cavity of whole birds,
then put the poultry on a plate, cover
loosely, & store in the bottom of the
refrigerator away from any cooked
poultry or meat. Refrigerate any
giblets separately in a covered bowl.
• Poultry is particularly susceptible to
contamination by salmonella. Wash
work surfaces, utensils, & hands
thoroughly before & after handling,
& do not let the raw bird or any

RICE (COOKED)
• Always store any leftover cooked
rice in a covered container in the
refrigerator; never leave it in an
uncovered pot or bowl at room
temperature. Bacteria, which can
cause gastrointestinal problems, can
grow in cooked rice if it is not stored
at a temperature below 39°F (4°C).
(the temperature of your refrigerator
should be between 32-39°F/0-4°C).
When reheating cooked rice, make
sure it is very hot.

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