Page last updated at 12:09 GMT, Friday, October 23 2009

The A-Z of Food Safety           

We should all take care to keep our food and drink safe from contamination. Manufacturers, retailers and caterers must, by law, do all they can to keep food safe and we are there to make sure they do.
 
Consumers have a part to play in the food safety chain as well but if you follow the advice in this A-Z you can help to ensure you never serve food which will make someone ill.
 
Advice
The Government, food and drink manufacturers, retailers, local authorities and many other organisations give lots of advice on food safety. 

This A-Z is a summary of that advice. It suggests some of the important steps everyone can take to keep food safe from the time it is bought until it is eaten.
Make sure you follow food safety advice at all times.
 
Bacteria
Harmful bacteria such as Salmonella, Listeria and Campylobacter can cause food poisoning.

These - and other germs - cannot be seen and multiply very quickly - especially at warm temperatures. In the right conditions, one bacterium can become ONE MILLION bacteria in less than seven hours! Cleanliness and temperature controls help keep bacteria at bay.

Cool Bags
When shopping use cool bags to carry frozen and chilled food
Buy these foods last and take them home as soon as you can
Don't leave perishable food and drinks in a warm car
Use cool bags with freezer pack to carry foods for picnics and  barbecues, keeping raw and cooked foods apart

Defrosting
Unless they are supposed to be cooked from frozen make sure you thoroughly defrost all foods before cooking (24 Hours per 5 Kilos is a good rule of thumb)

Eggs
Always store eggs in the fridge and eat them by the "best before" date.
Elderly or sick people, babies, young children and pregnant women  should only eat eggs cooked until both yolk and white are solid.
Always wash hands thoroughly after handling raw eggs

Fridges and Freezers
Keep fridges and freezers clean - at the correct temperature - and defrost regularly
Store foods separately in covered containers, or properly wrapped. Put raw foods below cooked foods so that they can't drip onto other foods.
Full fridges are harder to keep cold, so avoid over stacking.
Always defrost frozen foods thoroughly before cooking, unless the cooking instructions state otherwise

Government Advice
The Food Standards Agency is an independent body which advises Government and the public on food safety and standards

Hands
Hands help germs spread - always keep them clean.
Wash hands with warm soapy water before handling food and especially after:

•   going to the toilet
•   changing nappies
•   blowing your nose
•   combing your hair
•   touching raw food
•   touching pets
•   handling waste
  
  

Ensure you dry them using a clean hand-towel or disposable kitchen tissue.

Instructions
Obey them at all times!Check "use by" and "best before" dates on food and drink labels.
·Follow storage, preparation and cooking instructions.
Take note of special instructions for microwavable foods.
If safety seals have been broken before you open the packaging return the product to the retailer or manufacturer.

Jewellery
Germs love to hide in jewellery.
Take off ornate rings and bracelets before preparing food to avoid germs (or jewellery!) getting into food. That's the rule in the food factory - it makes sense to do the same at home.

Kitchen
Keep it clean!
Wash all surfaces, utensils, chopping boards and cloths thoroughly after use.
Keep raw and cooked foods apart.
Germs can spread fast in your kitchen - cleanliness helps keep them down.

Left-overs
Don't leave left-overs out. Keep them covered to avoid contamination.
Put cold foods back in the fridge at once. Let hot foods cool (for around an hour) before putting them in the fridge. Store them above raw foods.
Eat all left-overs within 2 days.

Meat
Store raw meat, poultry and fish at the bottom of the fridge, in covered containers.
Wash utensils and chopping boards after use and before contact with cooked foods.
 Ideally, use separate boards and utensils for raw meats.
Defrost meat completely before cooking - take extra care with poultry.
Follow manufacturers' instructions for poultry, sausages, mince and burgers. Cook them until the juices run clear and no pink bits remain.

Never take chances
Food safety is important so take it seriously. Failure to follow safe procedures can make people very ill.

Open Cans
Wipe clean the tops of cans then open with care.
Don't leave food in open cans.
Store unused foods in covered containers in the fridge and eat within 2 days.
Dispose of empty cans safely.
Clean the can opener after use.

Piping Hot
That's how cooked food should be, especially when it's reheated. Leave microwaved food for the recommended standing time after heating and check it is piping hot throughout before serving. 
Never reheat food more than once.

Questions
If you have any, contact us  or telephone on 023 8068 8447
Further information can also be found on the Food Standards Agency Website
 
Rubbish 
Cover rubbish bins and empty them often.
Throw away food if it:

• looks, smells or tastes off,
• is damaged or its texture has changed,
• has passed its "use by" date,
• has been contaminated by insects, birds, pests or pets.
   

Storage 
Store foods properly.
Follow any storage advice given on food labels.
Keep all storage shelves clean, cool and dry.
Use up older items first (first in, first out0.
If in doubt - throw it out.
 

Temperatures 
Controlling temperatures helps control bacteria. 
Use a thermometer to check fridge and freezer temperatures: 

•   Fridge: keep the coldest part at no more than 5C.
•   Freezer: minus 18C or below.
   
  After cooking, keep food piping hot and serve as soon as possible.

Unwell
If that's you, avoid handling foods for others, especially if you've been sick or have diarrhoea
Don't sneeze or cough near foods
Cover cuts on hands with waterproof dressings. Keep your germs to yourself.
 
Vegetables
Wash all fruit and vegetables thoroughly before cooking.
Take particular care when washing fruit and vegetables if they're going to be eaten raw.
Always use a clean chopping board and knife when cutting them up.

Washing Up
Wash up all utensils as soon as possible after use. Use hot water with washing up liquid and change water regularly.
Rinse with clean, hot water and preferably leave to drain.
Clean sink and taps thoroughly after every use.
If you have a dishwasher use the right amount of salt and detergent and keep the filter and all surfaces clean.

X-Contamination
Food can easily be contaminated with bacteria from other foods, people, kitchen equipment, inspects, pests and pets.
Cleanliness and keeping foods separate helps stop cross-contamination and reduces the risk of food poisoning.
 
Young 
Food poisoning can be more serious for the young the sick, the elderly and pregnant women. They need special care.
Keep food preparation areas extra clean and be strict on personal hygiene - yours and theirs.
 
ZAP those germs!

And finally remember:-

Keep foods at the right temperature and limit the time between preparation and eating.

Keep everything clean to avoid cross-contamination.