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More than 1 person in 10 get stomach bugs each year.
Hygiene in the kitchen and proper storage of food are important in helping
to cut down the chance.
- Cook food right through, especially meat and fish. When reheating
food you need to make sure it is piping hot all the way through and don't
reheat it more than once.
- Always wash your hands before touching food and after touching raw
food.
- Keep raw and ready-to-eat food separate.
- Use different chopping boards/work surfaces for raw food, especially
meat and fish, and ready-to-eat food.
- Clean knives and other utensils thoroughly after use with raw food.
- Store raw meat at the bottom of the fridge, so it can't drip onto other
foods.
- Keep food at the right temperature. Always look at the label on the
packaging. If it says that the food needs to be refrigerated, make sure
you keep it in the fridge. Cooked leftovers should be cooled quickly and
then put in the fridge within one and a half hours (90 minutes).
- · Stick to "Use by" dates.
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