Write down what went wrong and what you did about it in your diary.

Safe method:Foods that need extra careSome foods need to be treated with extracare to make sure they are safe to eat.Remember that raw meat and poultry are often the main source of bacteria in the kitchen.Follow the advice in the ‘Cooking safely’ safe method on how to cook these foods. You shouldalso take care with the following foods.Safety pointEggsCook eggs and foods containingeggs thoroughly until they arepiping hot.Use pasteurised egg (not ordinaryeggs) in any food that will not becooked, or only lightly cookede.g. mayonnaise and mousse.Do not use eggs after the ‘bestbefore’ date.Why?Eggs can contain harmful bacteria.If you cook them thoroughly thiskills any bacteria.Pasteurisation also kills bacteria,which is why pasteurised egg isthe safest option.How do you do this?List the dishes containing eggs thatyou prepare or cook.Do you cook eggs and foodcontaining eggs thoroughly untilthey are piping hot?YesIf not, what do you do?ShellfishMake sure you buy shellfish froma reputable supplier.If you do not use a reputable supplier, you cannot be confident thatshellfish have been caught and handled safely.Crabs, crayfish and lobster shouldbe prepared by someone withspecialist knowledge.Some parts of these shellfish cannotbe eaten and some are poisonous,so it is important to know how toremove these parts safely.If you prepare crabs, crayfish orlobster, are these prepared bysomeone with specialist knowledge?YesIf not, what do you do?