Don't gamble on food safety in the home says Food Standards Agency

Food-borne illnesses affect hundreds of people every year, and as a result the Agency is reminding everybody to follow their 'top ten tips' for good food hygiene to coincide with Food Safety Week (11-17 June).

Most of us have at least some awareness of sensible safety measures in the kitchen but many of us take unnecessary risks on a regular basis and are struck down by illness caused by poor food hygiene at home. The elderly, the young and pregnant women are particularly susceptible to these illnesses, but entire families can be struck down with distressing symptoms that can be avoided by continued vigilance when storing, preparing and cooking food.

Joy Whinney, Director for the Food Standards Agency Wales said: "While cooking is often the responsibility of one or two people in the home, everyone in the family needs to ensure they know the basic rules of food hygiene. Children should ensure they wash their hands before eating and pets must be kept away from work surfaces. Mums and Dads need to ensure that the fridge is kept at the correct temperature and that food is stored properly within it. Food preparation should be carefully carried out to avoid the potential for cross-contamination, particularly between raw and cooked meat.

'Sticking to 'use-by' dates is also vitally important. Many people are reluctant to throw away unconsumed food after the use-by date because they feel they are wasting food and money. No one likes to do that, but it's important to recognise that these dates exist to protect the consumer, and eating foods after their use-by date means a greater risk of illness. Everyone should check dates carefully when purchasing food, and do their best to buy only what they can consume by the use-by date to avoid waste."

The Agency's top ten tips for food safety are:

• Take chilled and frozen food home quickly, then put it in your fridge or freezer at once;
• Prepare and store raw and cooked food separately, and keep raw meat and fish at the bottom of your fridge;
• Keep the coldest part of your fridge at 0.5C - get a fridge thermometer to help you;
• Check "use-by" dates and throw away food that is out of that date;
• Keep pets away from food, dishes and worktops;
• Wash hands thoroughly;
• Wash worktops and utensils between handling food that is to be cooked and food that is not;
• Do not eat food containing uncooked eggs, and keep eggs in the fridge;
• Cook food well and follow the instructions on the pack carefully. If you reheat, make sure it is piping hot;
• Keep hot foods hot and cold foods cold.

ENDS

1st Floor, Southgate House,
Wood Street,
Cardiff CF10 1EW

Telephone: 029 20 678915
Fax: 029 20 678918/9
Email: kathryn.corcoran@foodstandards.gsi.gov.uk