Anybody who has ever had a nasty short time of food poisoning knows that they wouldn’t wish it on their worst enemy, but kitchens and food are a breeding ground for bacteria. Most food poisoning is caused by bacteria on food.
Anybody who has ever had a nasty short time of food poisoning knows that they wouldn’t wish it on their worst enemy, but kitchens and food are a breeding ground for bacteria. Most food poisoning is caused by bacteria on food.
Bacteria multiplies rapidly in the right conditions, so it is essential to make sure you heat and cool food appropriately. A single bacterium can multiply to more than 4 million in a mere 8 hours!
Bacteria can spread easily around the kitchen via our hands, utensils, chopping boards and cloths. Good hygiene practices will help prevent the spread of these germs that can cause food poisoning.
Before and after any food preparation ensure all the kitchen surfaces are thoroughly cleaned and disinfected. Raw meat, poultry and fish in particular easily cross-contaminate other foods, so be stringent about cleaning your hands, utensils and surfaces before any contact with other food, especially food that is already cooked.
Hand washing
Always wash hands in warm water with soap. Rub hands vigorously for around 15 seconds and be sure to wash around the thumbs, between the fingers and around and under the nails.
Rinse with clean water. Dry thoroughly as bacteria spreads easily on wet hands. If you wear a ring, there could be as many germs under it! Remove jewellery and watches before preparing a meal and wash hands thoroughly.
Food storage
Raw meat and poultry should always be stored in the fridge away from other foods, in particular cooked or ready-to-eat foods such as salads, fruit and cooked meats.
Always store raw meat, on the bottom shelf of the fridge, so they cannot drip onto other foods. Keep eggs in the fridge in their box.
Once opened, canned food must be transferred to a storage container and eaten within two days. Store all foods in separate containers or use fresh cling film to cover everything separately.
Root vegetables should be stored in a cool, dark place. Dried foods such as flour and cereals should be stored in a tight container or jar once opened. Cooking and eating utensils should be kept away in drawers and cupboards. Pet food must be stored separately from human foods.
’Use-by’ and ‘Best Before’ dates
Highly perishable foods carry a use-by date which must be adhered to. Do not eat any food that has past its use-by date. The Best Before date is a guide to when the food is at its best. Remember – if in doubt, throw it out.
Throw away perishable food that has been left out at room temperature for more than a couple of hours and all food scraps. Other left-overs should be stored in the fridge and eaten within two days.
Cooling
Allow food to cool before placing into the refrigerator, but ensure that it is not left out for any longer than two hours at most.
Rubbish bins should always have a lid and use a bin liner inside the bin. Clean regularly with hot water and disinfectant.