From firing up a barbeque in the garden to enjoying a picnic in the park, summer is the perfect time to soak up the sunshine while we enjoy a bite to eat. However, when it comes to food safety and hygiene you might need to think a little harder about how you store, cook and clean your food to avoid unwanted bouts of food poising.
As part of Food Safety Week (19th – 25th June) Ashford Borough Council is working with the Food Standards Agency (FSA) to promote good hygiene practices by serving up some helpful food safety advice.
You can avoid food poisoning simply by understanding the 4Cs of food hygiene: Chilling, Cooking, Cleaning and avoiding Cross-Contamination.
We all want to protect the health of our family and friends, and the FSA’s simple advice shows how we can store, cook and prepare food safely to cut the risk of spreading bugs.
Chilling: Set your fridge temperature between 0 and 5°C to safety chill food and stop bacteria growing.
Did you know defrosting meat or fish at room temperature increases the risk of food poisoning? This is because germs multiply more quickly at room temperature. The FSA recommends meat or fish is defrosted in the fridge.
- Cross-Contamination: Use different chopping boards for different foods to decrease the risk of cross-contamination between raw and ready-to-eat foods.
- Cooking: Make sure meat has been cooked thoroughly by checking the meat is steaming hot throughout and meat juices run clear.
- Cleaning: Wash your hands before cooking and eating where possible. If you’re at a picnic and it’s not possible to wash your hands, use a wet wipe to clean your hands, then use a sanitiser on top to sterilise them.
For tips on how to stay safe this summer visit www.food.gov.uk/safe-summer-food