Avoid food poisoning

New Zealand Child Safety Foundation

• Heat food to at least 80° C for 10 – 15 minutes
• Cook food thoroughly
• Ensure cooked meat is not pink at the bone
• Cook, refrigerate and/or freeze chicken immediately
• Avoid raw yolks
• Refrain from letting your child eat left overs that have not been refrigerated
• Only buy fish if gills are bright. Eyes clear and bright and skin translucent
• Wash all utensils and hands after handling raw poultry
• Use separate cutting boards for raw meats and vegetables.

This checklist has been kindly provided by the New Zealand Child Safety Foundation, one of New Zealand’s least known but most valuable charitable foundations. Among the many services provided by the Foundation is the Train the Trainer Child Safety Parent Workshops. These free workshops are proving to be a wonderful tool for a growing number of organisations to use to inform/advise their parent groups on injury prevention skills. For more information visit their website.