Handling food safely
- Always wash your hands thoroughly after you've handled raw foods.
- Large numbers of bacteria can be found in poultry, fish, meat and raw vegetables, so avoid cross-contamination by handling and storing these foods correctly and carefully.
- Keep cooked and raw foods separate.
- When preparing raw and cooked foods, use separate boards and knives and wash each thoroughly to avoid cross-contamination.
- Thoroughly wash all fruits and vegetables that are going to be eaten raw under running water.
- All food to be stored must be covered to ensure that it is protected from spills and insects.
- Keep two tea towels handy - one for your hands and one for drying dishes.
- Regularly wash tea towels and cloths - and replace when necessary.
- Don't prepare food if you have diarrhoea or vomiting.
Food with a higher risk of contamination:
There are some foods that you need to take extra care with when you are preparing, handling and storing. These include:
- Unpasteurised milk.
- Soft serve ice cream
- Pre-packed salads - this includes fruit salads
- Pre-cooked chicken - this includes BBQ chicken and cold chopped chicken found in sandwiches and salads
- Hamburgers and sausages that may be undercooked
- Cold smallgoods - ham, salami, cabanossi, bologna, devon
- Raw seafood - this includes sushi and sashimi
- Smoked fish
- Soft cheeses - this includes brie, camembert, feta, ricotta and cream cheese.
- Sprouted seeds - this includes mung beans and alfalfa
- Raw mushrooms
- Dips that use crudités as the dippers - this include hummus and babaganoush
- Takeaway food
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- Food quality after freezing
- Food safety
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