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Food Safety Guidelines

In addition to improving general safetywithin the home and snaking theboundaries more secure, perhaps themain area where you can safeguardyour family is by making sure that thefood they cat is always sate. I low youshop for, store and handle food canhave far-reaching effects. Anunderstanding of how germs breed andtravel underpins the safe kitchen andstrict hygiene is essential to safeguardyou and your family from the risk offixxl poisoning.

Shopping for chilled food

The colder you keep chilled and frozenfood between buying it and storing it athome, the safer it is. This is because ifthe fond warms up while you are

taking it home, bacteria could growand multiply. To avoid this, keepchilled foods together in the shoppingtrolley (cart), then pack them together,preferably in a cool bag, making surethat you wrap separately anything thatis likely to drip. At home, transferchilled or frozen food to the refrigeratoror freezer immediately. Leaving chilledfood in a shopping hag or car for anylength of rime can raise thetemperature sufficiently to allowbacteria to thrive.

CHECKING FOOD LABELS

It is becoming increasingly difficult toguarantee that the food we eat reallyis what we think it is. With so many additives, genetically-modified andsubstitute foods, it is now wise to carefully read ingredient labels to check what is in any packaged food.For those wishing to control theirintake of certain ingredients such assalt, sugar or far, this is the only way to be sure. It is also essential if anyone in the family suffers from an allergicreaction to any fixsl.

HYGIENE

Keep your hands and all equipmentscrupulously clean. Never use a knifewith which you have cut raw meat orfish to cut anything else without firstwashing it thoroughly. Get into thehabit of scrubbing chopping boards and worktops (counters) between uses; keep separate boards forchopping raw meat and vegetables orcooked meat. Always store cookedfood or any salad items separatelyfrom raw Mod such as meat or fish.Disinfect all work surfaces and thesink regularly, and especially all clothsused for washing up and/or wiping down surfaces, as these can transfer germs readily. Never wipe your handson rowels used for drying utensils.

Refrigerator safety

You need to keep your refrigeratornaming at the right temperature,because if it is nor cold enough,harmful bacteria can grow and maycause food poisoning - anything from astomach upset to serious illness.

Store the most perishable food inthe coldest part of the refrigerator;these are pre-cooked chilled foods, softcheeses, cooked meats, prepared salads(including pre-washed greens as well aspotato salads etc.), desserts, cream orcustard-filled cakes, home-preparedfood and leftovers. Foods that are bestkept cool to help them stay fresherlonger can be stored in the cool cones(which often include specialcompartments); milk, yogurt, fruitjuices, hard cheeses, opened jars andbottles, fats such as butter, margarine,lard and low-fin spreads, and eggs fallinto this category. The salad crisper isthe warmest part of the refrigerator; itis designed for storing wholevegetables, fruit and fresh salad itemssuch as unwashed whole lettuce,tomatoes, radishes etc. "fry to keep rawmeat, Ix-sultry and fish on the bottomshelf in case they drip. Prevent themfrom touching other foods by storingthem in containers for added safety.

Do not keep food for too long andalways observe use by' dates. Onceopened, canned food can be kept inthe refrigerator for up to 48 hours.

To get the coldest pan of therefrigerator to run between 0 5°C/32-41°F, put a thermometer in thecoldest part (rekr to the manufacturer'sinstructions to locate this) where you can read it as soon as you open thedoor. Don't use a mercury thermometeras this could break and contaminatefood. Close rho door and leave forseveral hours, preferably overnight.Open the door and read thethermometer without touching it. if itis nor between 0-5°C/32 41°F, adjustthe thermostat dial and leave as before.If the temperature is still not right afterseveral hours, try again.

REFRIGERATOR CHECKLIST

• Keep the coldest part of the refrigerator around 0-5Celcius/32-41Fereheit. Keep a thermometer in thecoldest part and check thetemperature regularly.

• Keep the most perishable foods, such as meat, in the coldestpart of the refrigerator.

• Wrap and cover all raw anduncooked foods, to prevent themfrom touching other fOods.o Return perishable foods, suchas but ter, to the refrigerator assoon as possible after use.

• Don't overload the refrigerator;this can block the circulation ofthe cooling air.

• Don't put hot Baal into therefrigerator; let it cool first,because hot food could heat up other foods and bacteria breed in warm temperatures.

• Don't keep food beyond its 'useby' or 'best before' date.

Avoiding cross-contaminationBacteria will readily cross from onefood to another, especially Man rawmeat to cooked or processed foods, sothe prevention of cross-contaminationis paramount for anyone in charge ofpreparing food for others.

Cooking food

High temperatures kill most bacteria,so always make sure that raw lived,especially' meat, is cooked rightthrough; the temperature at the centreshould reach 7000/158°F or at least two minutes. Large meat joints needcare to make sure that the centre iswell cooked; a meat thermometer canhelp. Microwave cookers do not alwayshear food to the high temperatures thatkill food-poisoning bacteria, so whenusing them make sure that the food ispiping hot at the centre before serving.If fro:en meat, poultry or fish is notcompletely thawed, the centre may not be properly cooked. The best wayro thaw food is either in a microwaveor refrigerator.

Raw eggs sometimes contain bacteriawhich is destroyed by cooking. Currentadvice is that you should avoid recipesusing uncooked eggs.

When re-heating food, always heatuntil it is piping hot all the wayrl-Lrough. Never re-heat tOod more than once. When using a microwave fill- reheating check the instructionsregarding, standing times, to allow thebear ro reach all pans of the food.

Insects

Insects, especially flies and cockroachescan transfer germs on to food so it isessential ro keep them out of thekitchen. Insect repellents may containpoisons that are also harmful to you, sotry to use herbal repellents. Metal gauzescreens across open windows willprovide a physical barrier, or you mayprefer to try a crayon type of repellentthat is applied around all openings.Always cover Baud that is left out forany length of rime, with a purpose-made cover of Mbric mesh or a sieve, oruse greaseproof (waxed) paper or foil.

HYGIENE AROUND THE KITCHEN

• Wash your hands in warm waterWith soap:

• before touching food.

• after touching my food and beforetouching ready-to-eat food.

• after touching pets, dirty washing (laundry), the dustbin (trash can).

• after going to the lavatory.

• Cover cuts and grazes.

• Wipe hands on a separate kitchen towel, not the tea towel (dish towel).

• Bleach, disinfect or change kitchen cloths or sponges often, especially after raw meat, poultry or fish has been prepared.

• Wipe the tops of all cans before opening them.

• Wash dishes, workrops (counters)and cutlery' with hot water anddetergent. Rinse washing up and let itdrip dry it possible.

• Keep pets away from food, dishes and worktops.

• Keep food covered. Open packersor spilt food can arrract flies, ants andmice, which spread bacteria. Clear upspilt foul straight away.

• Avoid musing the same knife orchopping board for raw meat, cookedfood and fresh vegetables. If you haveto use the saute knife or board, always wash ila.stu thoroughly between uses.

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