Food Safety

1. Food Safety

2. Introduction Good food safety and hygiene is of paramount importance to ensure that food is stored, prepared and eaten in clean, safe environments. Food poisoning can be easily prevented by taking the following four simple precautionary measures: wash your hands properly and keep them clean; cook food properly; chill food properly; avoid cross-contamination. Cross Contamination: when bacteria are spread between food, surfaces or equipment.

3. Shopping Do not buy dented cans or damaged packets - the food may have been contaminated by either physical, chemical or bacterial processes. Do not buy food from counters where cooked and raw meat is not separated. Cooked foods won’t be cooked again before you eat them, so any bacteria that are transferred to them from the raw food won’t be killed. Get your food home and into the fridge / freezer / cupboard as quickly as possible. Some foods need to be kept in the fridge or freezer to slow down the growth of bacteria and to keep the food fresh and safe for longer.

4. The Kitchen Ensure that all food utensils are clean before use. Make sure that the kitchen area is clean before you cook - clean work surfaces, chopping boards and equipment thoroughly before you start preparing food. Have separate chopping boards and knives for raw meat and ready-to-eat food. Use a red chopping board for raw meat where possible.

5. Storing Food Use foods within their date mark, i.e. use-by (safety) and best-before (quality) dates. Check that all food being used is appropriately stored (i.e. at room temperate, in the fridge or freezer). Ensure that all perishable foods are stored at a safe temperature, e.g. in the fridge below 5ºC. Return all perishable foods to the fridge after use, e.g. butter, milk and opened jars/bottles. Make sure that raw meat, fish and chicken are stored on the bottom shelf of the fridge. Keep eggs in the fridge, away from strong odours. Keep raw and ready to eat foods apart at all times.

6. Cooking and Cooling Cooked food should not be re-heated more than once. Always heat it until it is piping hot all the way through. Food should be steaming hot before you eat it. Cook mince, burgers and sausages thoroughly and make sure no pink remains. Check that chicken is cooked completely by piercing the thickest part of the leg with a clean knife. Any juices should run clear and the meat should no longer be pink. If cooked food is to be kept, cool it as quickly as possible (ideally within 1-2 hours) and then store in the fridge and use within two days. Alternatively cool, freeze and eat within one month. If using a digital thermometer, ensure that both cooked and reheated foods reach at least 85°C

7. Fruit and Vegetables To remove visible dirt and bacteria that could be present on the surface Wash the fruit and vegetables under cold running water before you eat/cook with them. Peel or cook the fruit and vegetables. Never use washing up liquid or other house hold cleaning products to wash fruit and vegetables because you may leave some residue on the surface and this may not be safe for humans to consume.

8. Serving Food Before serving, keep food covered whenever possible. Avoid laying out perishable foods at room temperature too far in advance. Keep hot foods hot (above 63ºC, and cold foods cold (below 5ºC). Keep raw foods, especially meats, separate from cooked and ready-to-eat foods.

9. Keeping Clean Ensure that you have good personal hygiene, e.g. tie up long hair, remove jumpers, roll up long sleeves, wear a clean apron and thoroughly wash and dry hands. Empty all rubbish containers when full, remembering to wash your hands afterwards. Keep all work surfaces clean. Wash kitchen cloths, sponges and tea towels regularly. Clean as you go – use clean cloths and wipe spillages immediately (including floors to avoid slips and trips).

10. Cleaning Up Wash chopping boards and worktops before and after cooking to avoid cross contamination. Damp sponges and cloths can harbour bacteria . Some studies show that the kitchen sponge has the most bacteria in the home. Kitchen towels, sponges and kitchen cloths should be washed and replaced regularly. FACT: A used kitchen sponge can contain thousands of bacteria per square inch including E.coli and salmonella.