Food safety

Food poisoning is caused by germs which can be found in food. These germs are difficult to detect because the normally do not affect the appearance, the smell or the taste of the food. Bacteria causes the most serious form of food poisoning and it can multiply fast in the right conditions, such as where food is exposed to moisture, warmth and time sitting unprotected. The temperatures which bacteria multiply the fastest is between 5 and 63oC, but they are killed at temperatures of 70oC. Below 5oC, most bacteria multiply at a very slow rate, if at all.

To reduce the risk of food poisoning, food safety care must be taken to ensure that food is properly cooked and chilled, as germs can get into the food at any stage. Should care not be taken, germs will survive and multiply and therefore cause illness once the contaminated food is consumed.

Food poisoning symptons may last for days and it is reported that symptons such as abdominal pains, diarrhoea, vomiting, nausea and fever may occur. Although these symptoms may appear quickly, it is believed that this usually happens several days after eating contaminated food.

According to specialists, symptons of food poisoning usually get better on
their own and a pharmacist may be able to offer assistance on suitable medications. However, always consult a doctor if the symptoms continue.

Hygiene in food safety

It is recommended that good kitchen hygiene and good personal hygiene are adopted when handling food. Food poisoning can easily spread around a kitchen via hands, chopping boards, cloths and kitchen utensils and can quickly cross-contaminate other foods. It is recommended that before you start preparing food, ensure that your kitchen surfaces are clean and try to adopt a "clean as you go" philosophy. After handling food, wash your hands, utensils and work surfaces effectively with hot water and dish washing liquid. It is recommended to change the water frequently, and rinse items in clean, hot water. Should it be possible, allow items to dry naturally as tea towels can also be a means of causing cross contamination.

As a general rule and to promote food safety hygiene, it is recommended that a person washes their hands after handling raw foods, particularly meat, fish, and poultry, after going to the toilet, after touching rubbish/waste bins, after changing nappies, after caring for the sick, especially those with gastro-intestinal disorders, after coughing or sneezing, especially if you are sick, after handling or stroking pets/ animals, after gardening and after cleaning cat litter boxes.

Food Storage in food safety

Food poisoning can be reduced by implementing the proper storage of food. Storing foods in different ways, such as within cupboards or fridges, mean that care must be taken to ensure that food is consumed within the correct timeframes. Also it is paramount that when buying food, you are aware of the best way to store it for example where is the right place for storage, the right temperature for storage and the duration allowed for storage. Food safety is paramount.

Many foods once they have been opened need to be stored in the fridge but ensure that the food is placed in adequate containers. Do not put cans in the fridge. Also try to avoid over filling your fridge because it will be harder for the fridge to keep the temperature down.

Food preparation in food safety

Food poisoning can be reduced by taking care over the food preparation. Whenever you are handling food, ensure that you wash and dry your hands thoroughly beforehand, use clean kitchen utensils for food preparation and keep raw meats away from cooked and prepared food.

Fruit and vegetables may still have dirt and/or soil on them so it is recommended that they be washed prior to starting your food preparation.

Should you be ill, it is recommended that you get someelse to do the food preparation for you, especially if you are suffering from symptons such as h vomiting and/or diarrhoea.

When defrosting food you must ensure that enough time has been allowed for the food to be defrosted properly prior to you commencing cooking, as this can cause food poisoning. It is recommended that to thaw food, you should place it on the bottom shelf of the fridge in a container, in order for any juices to not drip anywhere else in the fridge. Ensure that this container is thoroughly washed after use to remove any such contaminated juices which the container may have.

When cooking and heating food preparation must be taken to ensure that temperatures and cooking time durations are followed. It is recommended that all foods are cooked until they are piping hot. Should you need to store food in the fridge or freezer after cooking, allow the food to cool sufficiently first by leaving the food no more than one to two hours.

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