Food hygiene in the home

The majority of food poisoning occurs in the home, so it is essential that people are made aware of simple food hygiene rules that they can practice in their own kitchens to ensure that the food that they are cooking themselves is safe.

The Four Cs for handling food safely in the home

Chilling

• Don't leave high risk foods such as cooked meats, fish and dairy products at room temperature for any longer than is absolutely necessary. This will allow any harmful bacteria in the food to multiply.
• Don't over stock your fridge. This will stop the free movement of air within the unit and stop it keeping as cool as it should be
• Defrost foods in a refrigerator over night rather than in the kitchen where they may get too warm or become contaminated by pets/flies etc.
• Don't place hot food into the refrigerator as this may raise the temperature of foods within the fridge and allow for the growth of harmful bacteria. Allow hot food to cool down for a short while before doing so.
• Keep your refrigerator running at about 5oC

Cross Contamination

• Store raw meat and eggs at the bottom of the refrigerator to eliminate the chance of blood and other contaminants dripping onto food that is ready to eat.
• Keep all open food covered in the refrigerator to stop it becoming contaminated.
• Ensure equipment is thoroughly disinfected after being used with raw meat and poultry.
• Ensure you only use food that is within its 'USE BY' date, and if in doubt throw it out.

Cleaning

• Ensure that worktops and utensils are thoroughly disinfected after being used with raw meat, poultry etc. This will stop any harmful bacteria that were on these areas being transferred to food after it has been cooked.
• Ensure hands are thoroughly cleaned before, during and after cooking, and especially after handling raw meat, poultry etc.

Cooking

• When cooking meat dishes ensure that they are piping hot or that the juices run clear. This will ensure that any harmful bacteria in the food have been killed.
• If you must reheat foods ensure that it is not reheated more than once, and that it is reheated until it is piping hot.
• Do not cook food too far in advance so that it doesn't have to be sat around at room temperature for too long as this may allow for the growth of harmful bacteria.
• Do not allow cooked rice to be kept at room temperature for too long before it is eaten, as this can promote the formation of toxins within the rice that will not be destroyed if it is reheated. It is important that if you wish to save cooked rice that it is refrigerated as soon as possible after cooking and eaten within a couple of days.