Tips below shared by the Food Standards Agency as part of their ‘break up with bacteria‘ campaign
- Always wash your hands thoroughly before preparing food and after touching raw food.
- Always reheat food until it is steaming hot all the way through. You can only reheat your food once.
- Don’t wash meat. It can splash harmful bacteria onto hands, work surfaces, ready-to-eat foods and cooking equipment.
- Check your fridge temperature is always between 0 and 5°C.
- Don’t eat, cook or freeze your food after its use-by date. And remember, you cannot smell the bacteria which can make you ill.
- Dish cloths and tea towels should be washed in the washing machine on a hot cycle. After you wash them, let them dry before you use them again as dirty, damp cloths allow bacteria to breed.
- Remember to cool and cover your food after cooking and put it in a fridge or freezer within one to two hours. Do not leave food in the pan for extended periods of time as bacteria may grow.
- Clean kitchen surfaces and equipment thoroughly before and after food preparation to prevent bacteria spreading.
- Defrost food safely – in the fridge, not at room temperature, and never refreeze food that’s already been defrosted.
- Wash raw fruits and vegetables thoroughly before eating, even if you plan to peel them, as bacteria can transfer from the outside surface.
