Food safety and personal hygiene

  • Always wash your hands before handling food, don’t forget wash your hands after going to the toilet, coughing, sneezing or blowing your nose.
  • Always wash surfaces before, during and after preparing food – use an antibacterial spray and tidy as you go.
  • Always wash fresh fruit, vegetables and salad especially if eaten raw. Protect kitchen areas and food from insects, pests and other animals.
  • Keep perishable foods like milk, cheese, meats and spreads in the fridge until ready to use.
  • If you prepare too much, why not store leftovers in the fridge and use the next day, it’s a great way to avoid food waste and it will save you time and money.
  • When reheating, foods must reach a minimum temperature of 82°C, throughout. Don't reheat food more than once.
  • Make sure your fridge is between 0°C and 5°C.
  • Freezing is a great way of storing food, keeping leftovers and cutting down waste.
  • Defrost food in the fridge and use food within one to two days after it’s been defrosted.
  • Do not leave cooked food at room temperature for more than 2 hours.
  • A food thermometer can be used to check food is cooked thoroughly, food should be 75°C or above in the thickest part. Some foods change colour when they are cooked so you can check this too.
  • Always check your food is steaming hot in the middle and throughout.

Wash your hands
Wash your vegetables first

Visit Food Standards Scotland website for more information on food safety: Food Standards Scotland website