Food poisoning is a common occurrence at home because we don't take sufficient care.

Here is a list of things to remember:

To avoid food contamination

• Keep raw foods, especially meat and poultry, away from other foods.
• Always store cooked foods above raw foods in the fridge.
• Wrap or cover opened food, even when they are in the fridge or cupboard.
• Wash your hands thoroughly before handling food and always wash your hands after visiting the toilet.
• Always wash your hands after handling raw foods, particularly raw meat and poultry.
• Wash plates and chopping boards immediately if they have been used for raw meat and poultry. Try to use separate chopping boards for raw and cooked foods.
• Always use clean utensils and equipment to be used to prepare food.

To avoid bacterial growth

• Keep foods at the correct temperatures. (Follow the guidance supplied on the food packaging.) · Do not use food beyond the 'use by' or 'best before' dates quoted on the packaging. Throw the food away if it is beyond these dates.
• Keep opened, perishable foods in the refrigerator. Ensure that your fridge is working properly. Ideally, the temperature should be 5°C or below, but it should certainly not exceed 8°C.
• Ensure that the food is completely defrosted before use, particularly if it is going to be cooked.
• Avoid keeping food warm for long periods. If you have to keep food warm for several hours you will need to keep it above 63°C to prevent bacterial growth. Remember, bacteria grow very quickly at warm temperatures and body temperature (37°C) is the ideal temperature for the growth of food poisoning bacteria.

To avoid survival of bacteria in food and on equipment and surfaces

• Cook food to the correct temperature. In many cases, cooking instructions are on the packaging.
• Clean and disinfect food equipment and food preparation surfaces after use.
• Do not repeatedly reheat food.