A failure to do so can result in food poisoning and undercooked chicken liver pâté has been highlighted as a major cause.
Figures from the Health Protection Agency (HPA) revealed that it was the cause of 90% of campylobacter outbreaks at catering venues — the most common form of food poisoning.
The liver should never be left pink, but cooked thoroughly and kept separate from other foods.
“Unfortunately, levels of campylobacter in raw chicken are high, so it’s really important that chefs thoroughly cook chicken livers fully to kill any bacteria, until there is no pinkness left in the centre, even if recipes call for them to be seared and left pink in the middle,” said Bob Martin, head of foodborne disease strategy at the FSA.
“It’s the only way of ensuring the paté will be safe to serve to their customers.”