Chapter 4: Safe Fresh Food Preparation — Five Steps
Step one: source carefully. Buy meat from chilled counters or trusted suppliers, keep it cold on the drive home, and avoid meat that has sat in a warm car. Step two: separate. Use a dedicated board and knife for raw meat, and wash them with hot soapy water immediately — never rinse raw chicken under the tap, which sprays bacteria around the kitchen. Step three: cook thoroughly if cooking, reaching safe internal temperatures, and cool quickly rather than leaving pots on the counter in our heat. Step four: portion and store. Refrigerate what will be eaten within a day or two; freeze the rest in meal-sized containers. Step five: serve and clean. Feed at room temperature for no more than 20–30 minutes, discard leftovers, and wash bowls daily. In monsoon season, power cuts are more likely — keep freezer ice packs ready and discard thawed food that has warmed above fridge temperature.