10 ways to prevent food poisoning

Here are some tips to assist you reduce your risk of gastrointestinal disorder reception .

Ways to prevent food poisoning

1. Wash your hands

Wash your hands thoroughly with soap and water (warm or cold) and dry them before handling food, after handling raw food – including meat, fish, eggs and vegetables – and after touching the bin, getting to the rest room , blowing your nose or touching animals (including pets). See more hand washing tips.

2. Wash worktops

Wash worktops before and after preparing food, particularly after they have been touched by meat (including poultry), raw eggs, fish and vegetables. you do not got to use antibacterial sprays: hot, soapy water is ok .

3. Wash dishcloths

Wash dishcloths and tea towels regularly, and allow them to dry before you employ them again. Dirty, damp cloths are the right place for germs to spread.

4. Use separate chopping boards

Use a separate cutting board to organize raw food, like meat and fish. this is often to avoid contaminating ready-to-eat foods with harmful bacteria which will be present in raw food before it’s been cooked.

5. Keep meat separate

It’s especially important to stay meat faraway from ready-to-eat foods, like salad, fruit and bread. this is often because these foods won’t be cooked before you eat them, so any bacteria that catch on the foods from the meat won’t be killed.

6. Store meat on rock bottom shelf

Always cover meat and store it on rock bottom shelf of the fridge, where it can’t touch or drip onto other foods.

7. Cook food thoroughly

Make sure poultry, pork, burgers, sausages and kebabs are cooked until steaming hot, with no pink meat inside. Don’t wash meat (including chicken and turkey) before cooking, as this will spread bacteria around your kitchen.

Freezing raw chicken reduces the amount of campylobacter bacteria but doesn’t eliminate them completely. The safest thanks to kill all traces of campylobacter is by cooking chicken thoroughly.

8. Keep your fridge below 5C

Keep your fridge temperature below 5C and use a fridge thermometer to see it. This prevents harmful germs from growing and multiplying.

Avoid overfilling your fridge – if it’s too full, air can’t circulate properly, which may affect the general temperature.

9. Cool leftovers quickly

If you’ve got cooked food that you are not getting to eat immediately , calm as quickly as possible (within 90 minutes) and store it within the fridge or freezer. Use any leftovers from the fridge within 2 days.

10. Respect ‘use-by’ dates

Don’t eat food that’s past its use-by date, albeit it’s and smells okay. Use-by dates are supported scientific tests that show how quickly harmful bugs can develop within the packaged food.

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