Last week was Food Safety Week 2013, run by the Food Standards Agency (FSA) and this year they focused on ways to reduce the risk of food poisoning at home. Here are some simple tips to help keep you and your family safe.
- Wash hands thoroughly with soap and warm water before cooking and after changing nappies, touching the bin, using the toilet, handling pets or preparing raw food.
- Wash or change dish cloths, tea towels, sponges and oven gloves regularly and let them dry fully before you use them again.
- Remove unnecessary clutter and wash worktops before and after cooking to prevent cross-contamination.
- Always use a chopping board and wash the board in hot, soapy water after using and in between preparing raw and ready-to-eat foods. Better still, use a separate chopping board for each.
- You don’t need to wash raw meat or poultry as thorough cooking will kill any surface germs. Washing meat can actually splash germs and raw juices onto other surfaces and equipment.
- Make sure your fridge is set below 5°C to prevent harmful germs from growing and multiplying.
- Don’t overfill your fridge. Air needs to be able to circulate to maintain the set temperature. If you are using infant formula we recommend you make up each feed as your baby needs it, using boiled water at a temperature of 70ºC or above to reduce the risk of infection, and use it within 2 hours. If you have no choice but to store made up bottles, do so in the coolest part of your fridge, away from the door, and for no more than 24 hours.
- Cook food thoroughly until steaming hot in the middle to kill harmful bacteria. Food can then be cooled to a suitable temperature for children by cutting into smaller pieces and separating into shallow bowls, or even placing in a sealed container and running it under cold water.
- ‘Use by’ dates are typically found on perishable products (dairy, meat and fish) and are based on scientific testing to determine how long these foods will stay safe. After that date, food could be unsafe to eat even if it is correctly stored and looks and smells fine. If you need to store a food for longer, consider freezing it.
- ‘Best before’ dates are used on foods that have a longer shelf life and tell us how long the food will be at its best. After that date it is normally safe to eat, but its flavour and texture might have deteriorated.
To see how safe your kitchen habits are and for more tips, take the FSA’s Kitchen Check online. You can get your little ones involved too by downloading their fun young people’s activities.
Kitchen Check can be found at: www.food.gov.uk/kitchen-check
some of these tips are [pretty basic but still overlooked.. thanks for the reminder!
As someone who gets somewhat paranoid about food safety these tips are ace. Will be printing them and putting them on my fridge, thanks.