Food safety guide

Poultry (chicken, turkey, duck)

• Expected fridge life (below 5°C)*when uncooked: 3 days
• Cooking temperature**: 75°C
• Cooking tips: Cook right through to the cenre.

Red meat steaks (beef, veal, lamb)

• Expected fridge life (below 5°C)*when uncooked: 3 to 5 days
• Cooking temperature**:
  • 63°C rare
  • 71°C medium
  • 77°C well done
• Cooking tips: Steak need only be seared on the outside and can be rare inside.

Mince, sausages & other processed meats

• Expected fridge life (below 5°C)*when uncooked: 3 days
• Cooking temperature**: 75°C
• Cooking tips: Cook right through to the cenre.

Fish

• Expected fridge life (below 5°C)*when uncooked: 3 days
• Cooking temperature**: 69°C
• Cooking tips: Cook until flesh is opaque (so you can’t see through it) and separates easily with a fork.

Pork

• Expected fridge life (below 5°C)*when uncooked: 3 days
• Cooking temperature**: 70°C
• Cooking tips: Can be cooked like red meat.

Seafood (shellfish)

• Expected fridge life (below 5°C)*when uncooked: 2 days
• Cooking temperature**: 63°C
• Cooking tips: Cook until flesh is pearly and opaque or until shells open during cooking.

Eggs

• Expected fridge life (below 5°C)*when uncooked: 3-6 weeks
• Cooking temperature**: 72°C
• Cooking tips: Cook until yolk and white are firm.

Any leftovers should be reheated to 75° in the centre.

* Many of these products are labelled with a ‘use-by’ date. This can be used as a guide to the fridge life of the unopened product.

* * Use a food thermometer to measure cooking temperatures.