To avoid contamination of food, store it safely and take care that it is
cooked thoroughly. There has been an increase in reported food poisoning cases
in the past decade. Possible causes range from the rise of giant food processing
plants, in which a single infection can spread widely, through to declining
cooking and hygiene skills in the home. To be safe, here are the golden rules to
- Food should be stored in clean, dry, airtight containers, and raw and
cooked foods kept separate.
- Use separate boards when cutting, slicing, chopping or preparing raw and
- Food should be cold or very hot, as bacteria multiply quickly at
temperatures between 5o and 65oC.
- Discard any food that is past its expiry date, smells unpleasant or tastes
as if it may be 'off'. If you have doubts at all, get rid of it.
- Make sure meat and poultry are fully defrosted before cooking.
- When reheating food, make sure it is piping hot all the way through, and
do not reheat it twice.
- Always wash your hands before handling food.
- Disinfect worktops, refrigerators and chopping boards often with an
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