THE IDEAL STANDARDS

THE Hull in print COLUMN FOCUSING ON TRADING STANDARDS, ENVIRONMENTAL HEALTH AND LICENSING

Although food safety in and around the home is important in preventing food poisoning all year round, the warm summer months offer particular dangers. However, sticking to a few simple controls and rules should prevent unpleasant and potentially very serious illness.

Refrigerated Food At a time when the refrigerator is at its fullest with foods such as extra salad, cooked meats and barbecue items, extra care is essential. In particular the following need good attention:

• Do not overfill as this prevents the flow of air and efficiency of operation reduces. Bottled and canned drinks can be cooled in a container of iced water.
• Fridge temperature needs to be below 8C and, ideally, below 5C.
• Store raw meat at the bottom of the fridge to prevent blood or the meat falling onto food below that will not be cooked.

Barbecues Attention is needed to the following points:

• Wash hands before touching foods and always after handling raw meats and poultry.
• Make sure all cooking equipment and surfaces are clean
• Defrost frozen meats and poultry
• Light the barbecue well in advance and wait until it is glowing red (with a powdery grey surface) before using it.
• Wash salads and raw vegetables
• Keep foods to be cooked away from foods that are ready to eat.
• Keep meats, salads and other perishable foods in the fridge until just before you are ready to cook/eat them.
• Perishable foods should be kept cold in a cool bag with ice packs until they are ready to cook/eat.
• If possible pre-cook all poultry in the microwave or oven
• Keep raw and cooked meats apart.
• Don't handle cooked foods with utensils that have touched raw meats.
• Keep bowls covered to protect food from dust and insects.
• Eat food as soon as it is ready.
• Thoroughly clean all cooking and eating utensils and work surfaces after use.
• Throw away any perishable food that has been left out at ambient air temperatures for more than a couple of hours, and all food scraps and used paper plates, into a covered rubbish bin.
• Other leftovers should be stored in clean, covered containers in the fridge and eaten within 48 hours.

For further information ring: 300300