Prevention Tips
Prevention
Follow the Department's Top Ten Tips to try and reduce food borne illness:
Wash hands thoroughly before handling food and always after handling raw meat, going to the toilet, blowing your nose or handling animals (including pets)
Keep food preparation surfaces and utensils clean and disinfected (e.g. anti-bacterial).
Prepare and store raw meat and 'ready-to-eat' food separately. Always keep raw and defrosting meat at the base of the refrigerator, below everything else.
Ensure that your refrigerator and freezer are operating properly, invest in a suitable thermometer. The refrigerator should operate at 5 degrees C or lower and the freezer at -18 degrees C or lower.
Check the 'Use by' dates on food and ensure that you use the food before the date expires.
Always store eggs in the refrigerator and do not eat food containing uncooked eggs.
Keep pets away from food and food preparation surfaces.
Defrost food, particularly meat and poultry thoroughly before cooking.
Cook food thoroughly. Follow the manufacturers' guidelines and ensure that food is piping hot throughout before consumption.
Cool food immediately after cooking and never allow it to be at room temperature for more than 4 hours. Always store left over food in the refrigerator as soon as it has cooled to room temperature.
Useful related links:
- Food Standards Agency - Keeping food safe
- Food Standards Agency - Safer food, better business
- Food Standards Agency - Safety and Hygiene
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Subscribe to changes to this page here.Author: Street Scene. Last Updated: 17/9/2006.
