Temperature matters in the preparation process, try to remember these numbers.
Cook your meat to 75 degrees when you test it with a thermometer, that includes mince and sausages.
Keep your fridge at 5 degrees, it's important, so you might need to get a thermometer, to test it every few hours.
Another tip is to buy what you need and not too much more - it cuts down the risk of food spoiling, but there is a fix if you find yourself swimming in leftovers.
Don't love them and leave them, love them and freeze them.
It will mean less waste, fewer opportunities for nasty cases of food poisoning, and less time at the doctor's office or hospital, when you want to have a break
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