Food Safety at Home

Most cases of food poisoning occur from food that has been cooked at home. Campylobacter is the most common bacteria that causes food poisoning in Torbay, followed by salmonella. Both of these food poisoning bacteria are most commonly associated with poultry, although other foods may be contaminated with these bugs.

When preparing and cooking food at home you should remember the 4 C's:

Cleaning

A clean kitchen is usually a healthy kitchen, although bacteria may still lurk on surfaces that appear to be spotless. Remember that if the cloth or towel that you are using to clean is dirty, you will spread the dirt around the kitchen.

It is recommended that anti-bacterial spray is used to clean food preparation surfaces, although hot water will also kill most bacteria.

Regular hand washing is also essential, especially after handling raw meat.

Cross Contamination

Raw foods such as meat, vegetables and fish can carry harmful bacteria before being cooked. The cooking process will usually kill any harmful bugs that may be on food.

Cross contamination occurs when bacteria is transferred from raw foods to ready to eat foods.

To avoid cross contamination remember to wash hands thoroughly after handling raw foods.

Sterilise any work surfaces or chopping boards used to chop raw foods.

Store raw foods at the bottom of the fridge so they cannot drip onto other foods.

Cover all food in the fridge or freezer.

Chilling

Keeping food in the fridge or freezer will stop harmful bacteria from growing to a level where they may make you ill. Fridges should operate below 8C and freezers below -18C.

All high risk, perishable foods should be kept chilled.

The safest way of defrosting food is to do it slowly overnight in the fridge.

If you are cooling any food down, such as leftovers, this should be done as quickly as possible with food then being covered and put into the fridge.

Cooking

Heat kills bacteria. If food is thoroughly cooked it is almost always safe to eat.

Test meat by placing a fork or skewer into the thickest part and seeing if the juice runs clear. Alternatively, buy a probe thermometer and check that the food is cooked to the core.

Remember, if you are having a barbeque to light the barbeque in plenty of time and wait for the coals to become white. Food should start to sizzle almost immediately when placed on the barbeque.

If you want to barbeque large pieces of meat, it is often a good idea to part cook them in a microwave or oven beforehand. If any food is not cooked, replace on the barbeque or cook in an oven or microwave until piping hot throughout.

For further information please visit www.eatwell.gov.uk or download The Food Standards Agency leaflet Advice for Caterers on Food Allergies and Intolerances from related documents below.

Related Documents

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Related Documents

Preventing Food Poisoning

Advice for Caterers on Allergy and Intolerance

Food Labels More Informed Choices

To view any published Related Documents for this service you will require the appropriate software. To download this software please see our documents help page. All links to documents will open in a new window. To request documents and files in an alternative format please contact us using the contact information provided on this page.