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Food Safety Advice
Handwashing
Handwashing and good standards of personal hygiene are important in preventing the spread of infectious diseases.
It is essential to wash your hands:
- Before preparing food
- After handling raw foods
- After touching animals
- After using the toilet
- After handling refuse
- After handling soiled clothes.
Tips on keeping food safe to eat
Most bacteria that cause food poisoning need warm conditions to multiply, ideally between 5oC and 63oC (known as the danger zone). It is normally the number of bacteria (known as the infective dose) that determine whether or not you get symptoms and the severity of those symptoms. Under ideal conditions bacteria can double in number every 10 minutes. By the time you read this leaflet one bacteria could become two; in a matter of hours there would be millions. Following these simple guidelines will ensure that the food you prepare is safe to eat.
Storing foods safely
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When buying chilled and frozen foods purchase them last and pack them together, preferably in an insulated bag. Do not leave food in the car but take it straight home and place into cold storage.
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Keep your fridge at 5oC and your freezer at -18oC. Use a thermometer to check the temperatures.
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Store raw foods below cooked and ready to eat items and keep raw meat, poultry and fish covered.
Preparing foods safely
- In order to prevent cross contamination remember not to use the same chopping boards, work surfaces and utensils for cooked and raw foods.
- Clean and disinfect all items in hot soapy water after preparing raw foods.
- Thoroughly rinse salads, fruit and vegetables in clean running water.
- Remember to wash your hands after handling raw foods.
Cooking foods safely
- Defrost foods thoroughly before cooking.
- Follow food labels and instructions on cooking times and temperatures. Remember to pre-heat the oven properly.
- Cook all meat and poultry thoroughly, until the juices run clear.
- When using a microwave, follow the instructions. Check that the food is piping hot throughout.
- Do not cook foods too far in advance.
- Cool hot foods at room temperature for a maximum of 90 minutes before placing them in the fridge.
- Reheat foods until they are piping hot throughout. Do not reheat foods more than once.
- Limit size of joints etc to 2.5kg.
