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.