Health and Safety Guidelines

Because of consumer demand, preservatives have been removed from many pre-prepared foods. This together with the changes in shopping habits to a once-a-week shop, mean that safe handling and storage of food is even more important than ever.

The following tips should help you to ensure that the food in your home is in as perfect condition as possible.

“Keep the time between buying chilled food and placing it in your fridge as short as possible. Tests

showed that the temperature of 1 litre of orange juice rose to 22°C in an hour between the

supermarket and home. It then took 11 hours to get down to 7°C in the refrigerator.

“Keep the refrigerator door closed as much as possible. Remember that warm air is ﬂowing in as you are deciding what to have for tea!

“Do not push food together too much, try to allow air circulate around each item.

“Cool cooked food as quickly as possible but do NOT place in the refrigerator or freezer until cool. (Leave food in a place as cool as possible in order that it can then be placed in the refrigerator or freezer as soon as possible).

“Do NOT mix raw and cooked meat, they must be in separate containers. Take care not to let the meat juices drip onto other food. If the meat does drip, remove everything and clean thoroughly.

“Do not store food uncovered.

“The best way to defrost food is to put it in the refrigerator to thaw slowly.

“Remove suspect food from your refrigerator and clean the interior with a solution of bicarbonate of soda in warm water (5ml to 0.5 litre of water).

“Never allow spillages to dry and harden.

“Ensure that food placed in the freezer is dated and labelled and used in date order to ensure that food is consumed at its best.

“It is important that food is used before its “best before” date.

“Store eggs in the egg rack provided in the refrigerator door. Discard any broken or chipped eggs.

“Regularly check the refrigerator door seal to ensure that it is clean and free from bits and pieces.

“Always wash your hands with soapy water and dry them with a clean towel before handling food.

“Keep work surfaces clean and avoid cross contamination by not using the same work surface or knife, without washing them thoroughly in between.

“Use kitchen roll wherever possible for cleaning up food. If you use a dishcloth, be sure to boil it frequently.