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.