Michael van de Elzen: Focus on kitchen cleanliness not meat's temperature

Author
Newstalk ZB staff,
Section
Kerre McIvor and Mark Dye Afternoons,
Publish Date
Monday, 26 June 2017, 2:43PM
(NZH).

Our food watchdogs are being told to focus on the cleanliness of kitchens - not the temperature meat's being cooked at.

That's the message from chefs to MPI, as new guidelines force restaurants to scrap popular meals from menus.

MPI says meat should be cooked at a minimum internal temperature of 65 degrees for 15 minutes... 70 degrees for three minutes, and 75 for 30 seconds.

Chef Michael Van de Elzen told Kerre McIvor you need lower temperatures to keep beef patties juicy - which can be done without causing any issues.

"I would make sure that everything in that kitchen where I prepare that meat patty is meticulous. It's like when you're dealing with chicken, you have to be really careful. You have to make sure everything is sanitised, everything's looked after."

LISTEN ABOVE AS CHEF MICHAEL VAN DE ELZEN SPEAKS TO KERRE MCIVOR

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