The four Cs
The Food Standards Agency (FSA) says that a useful way of preventing food poisoning is to remember the four Cs:
- cleaning,
- cooking,
- chilling, and
- cross-contamination.
Cleaning
You can prevent the spread of harmful bacteria and viruses by having good personal hygiene and keeping all your work surfaces and utensils clean.
Wash your hands frequently with soap and warm water, particularly:
- after going to the toilet,
- after handling raw food, and
- before preparing food.
Remember never to:
- handle food when you are ill with stomach problems, such as diarrhoea or vomiting, and
- touch food if you have sores and cuts (unless they are covered with a waterproof dressing).
Cooking
It is always important to cook food thoroughly, particularly meat, as this will kill any harmful bacteria such as listeria and salmonella.
Make sure the food is cooked thoroughly and is piping hot in the middle. You can check that the meat is cooked by inserting a knife: if the juices that come out are clear and there is no pink/red meat left, it is fully cooked. Some meat, such as steaks and joints of beef or lamb, can be served rare (not cooked in the middle) as long as the outside has been cooked properly.
If you are reheating food, make sure that it is piping hot all the way through. Do not reheat food more than once.
Chilling
It is important to keep certain foods at the correct temperature in order to prevent harmful bacteria from growing and multiplying. Always check the label on the packaging.
If food has to be refrigerated, set your fridge to between zero and 5°C (32 and 41°F).
If food that needs to be chilled is left standing at room temperature, bacteria can grow and multiply to dangerous levels.
Cooked leftovers should be cooled quickly, ideally within one to two hours, and then put in your fridge or freezer. Putting food in shallow containers and dividing it into smaller amounts will speed up the cooling process.
Cross-contamination
Cross-contamination occurs when bacteria are transferred from foods (usually raw foods) to other foods. Contamination can be:
- direct, where one food touches or drips on to another food type, or
- indirect, where bacteria on your hands, equipment, work surfaces, or utensils are spread on to food.
To prevent cross-contamination:
- Always wash your hands after handling raw food.
- Keep raw and ready-to-eat foods separate.
- Store raw meat in sealable containers at the bottom of your fridge, so that it cannot drip on to other foods.
- Use a different chopping board for raw food and ready-to-eat food, or wash it well in between preparing different foods.
- Clean knives and other utensils thoroughly after they have been used with raw food.
- Never wash raw meat because this could splash harmful bacteria around the kitchen.
