Follow the 4Cs for food safety

It’s easy to learn simple food safety to keep germs at bay in the home

Food manufacturers and retailers work hard to keep food safe during processing and distribution. Once we buy food and take it home that job passes on to us. To help us on our way, foodlink – the national food safety information programme – provides a host of handy tips and advice to help keep food safe at home. We’ve pulled together some of the key tips for you and your family based on the ‘Four Cs for Food Safety’ – Cleanliness, Cooking, Chilling and Cross- Contamination.

If you would like more handy hints or would like to learn more about foodlink visit: www.foodlink.org.uk.

Cleanliness

Wash hands well

Wash hands in warm, soapy water and dry them thoroughly:

• Before handling food
• Between handling raw foods (particularly meat, fish, poultry and eggs) and touching any other food or kitchen utensils
• After handling raw foods; going to the toilet; handling rubbish bins or cat litter trays; coughing or sneezing, especially if you are sick; touching pets; or whenever hands look or feel dirty

Wash and wipe

Clean kitchen surfaces after preparing foods. Try to ‘clean as you go’; wipe up spills at once. Wash utensils – including chopping boards and knives – and surfaces thoroughly after preparing raw meat, fish, poultry and before contact with other food.

Don’t forget to wipe down sinks and taps and fridge and cooker door handles. Sweep and wash floors often. ‘Spring clean’ your kitchen periodically – including the cupboards.

Do the dishes

Wash all crockery and utensils after use with hot water and washing up liquid. Change the water regularly then rinse in clean, hot water. Where possible, drain dishes until dry. If you have a dishwasher, use the right amounts of salt and detergent and keep the filter clean. Don’t leave dirty dishes lying about – wash up at least daily and after every main meal.

Germ warfare

Have the right cleaning materials for the job and store them away from food. Use tea towels sparingly and dry them thoroughly. Change them regularly and wash in a hot wash cycle. Preferably, use disposable cloths or paper towels. Have separate cloths or sponges for separate tasks. Where practicable throw away after use, otherwise soak them overnight in a dilute bleach solution and rinse thoroughly.

Put a lid on it

Use a lidded bin and bin liner for kitchen rubbish. Empty bins often – especially in the summer. Clean bins out with hot water and disinfectant at regular intervals.

Cooking

Cooks should always look

Follow recipes and label instructions carefully – especially advice on cooking times and temperatures. Pre-heat the oven or grill properly.

When cooking pre-packaged frozen foods check directions on defrosting and/or cooking from frozen.

Meat needs heat

Always cook sausages, burgers and poultry right through; they should never be ‘rare’ or pink in the middle. Pierce with a knife to check that juices are clear, not bloody.

Lamb and beef (except when minced or rolled) can be rare in the middle as long as the outer surface is thoroughly cooked.

Don’t let raw meat touch or drip on to foods that are already cooking. Turn meat and poultry during cooking.

Stir and stand

When using a microwave, stir foods and drinks and let them stand for a couple of minutes. When cooking on the hob, stir liquid dishes frequently. Heat soups and sauces to simmering point (just slightly bubbling) before serving.

Heat then eat

Cook all foods until they are piping hot – always check before serving. Don’t cook foods too far in advance. Keep cooked foods covered and hot (above 63ºC) until it’s time to eat them – or cool and store them in the fridge.

Giving a party? Don’t leave foods at room temperature for long periods – especially rice, meat, fish and poultry. Reheat foods until they are hot in the middle. Don’t reheat foods more than once.

Don’t miss that date

Perishable foods carry a ‘use by’ date on the label. Don’t eat food beyond this date.

 

Chilling

Be a cool mover

Buy chilled and frozen foods last when shopping. Pack them together, ideally in a cool bag or cool box. Keep food away from hot spots – for example, car heaters or sun. Use cool bags at BBQs and picnics – and eat sooner rather than later.

Fridge foods

These foods belong in the fridge:

• Raw meats, fish, poultry, dairy products and eggs
• Foods with a ‘use by’ date or label that says ‘keep refrigerated’
• Ready-to-eat foods such as salads and desserts
• Food you have cooked, but are not yet ready to eat

Never put open cans in the fridge. Store foods in separate covered containers. Cover dishes and open containers with foil or film. Don’t re-use foil or film.

The fifth ‘C’ is 5ºC

Keep the coldest part of the fridge no more than +5ºC. and the freezer at -18ºC. Check regularly. Keep your fridge/freezer in good working condition. Don’t let it get overloaded or iced up.

‘D’ frost

Allow food enough time to thaw. Place it on the bottom shelf of the fridge in a container. Never re-freeze food once it has started to thaw. Only thaw food in the microwave if cooking it immediately and use only the defrost setting. If food is defrosted at room temperature cook/eat within a short time. Check food is fully defrosted before cooking/eating.

Chill out time

Don’t put hot food directly into the fridge or freezer. Cool it right down within two hours of cooking:

• Stir liquid foods/drinks
• Divide foods into smaller portions
• Put food in a wide dish and stand this in a shallow tray of cold water
• Cover food and move it to a cooler area

When freezing home-cooked foods, use clean freezer bags, labelled with the date and type of food. Check food labels/ your cook book for storage times.

Cross-contamination

Safe and separate

Keep raw meat, fish, poultry and other raw foods away from cooked foods and readyto- eat foods (such as salads, bread and sandwiches). Store them well covered, on the bottom shelf of the fridge so they can’t drip on to other foods. Never wash poultry before cooking – germs can easily splash from the meat to kitchen surfaces.

Use different dishes

Never put cooked food on to a dish that has held raw foods until it’s been thoroughly washed. Use separate chopping boards for raw and cooked foods, if you can. Do not use the same utensil to stir or serve a cooked meal that has touched the raw ingredients.

Don’t hand them on

Use clean kitchen utensils, not fingers, for handling foods. Avoid preparing food for yourself or others if you are ill, especially with vomiting and/or diarrhoea. Cover all cuts, burns and sores and change dressings regularly – pay extra attention to any open wounds on hands or arms.

Practise pet and pest control

Keep pets – and their feeding bowls – away from your food and food preparation areas. Give pets their own feeding bowls and clean these separately from other utensils. Keep insects, birds and rodents out of the kitchen and throw out any food they come into contact with. To control flies and wasps, hang up an insecticidal strip (do not use aerosol sprays in the kitchen) and use traps for mice and rats.

Watch it!

If you are preparing lots of food – for a family meal perhaps – take off your watch, rings and bracelets before you start. Don’t cough, sneeze, spit or smoke near food.

Avoid touching your nose, teeth, ears and hair, or scratching when handling food.

 

 

 

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