FSA Food Safety Tips || Food Poisoning
Category : Health Tips
FSA food safety tips for safe summer eating
Microbes and other bugs as E.coli () 157, Salmonella and Campylobacter can cause serious illness. But you can steer clear of food poisoning by taking some simple steps. When you are barbecuing, the biggest risk of food poisoning is from raw and undercooked meat.
- Always make sure you cook chicken, pork, burgers, sausages and kebabs until they’re piping hot all the way through none of the meat is pink and any juices run clear
- If you are barbecuing for lots of people, you could cook meat indoors and finish it off on the barbecue for added flavour
- Remember, when you reheat food on the barbecue, always make sure it’s piping hot all the way through before serving.
How can I make sure barbecued food is cooked properly?
- Wait until the charcoal is glowing red, with a powdery grey surface, before you start to cook
- Make sure frozen food is properly thawed before you cook it
- Turn the food regularly, and move it around the barbecue, to cook it evenly
- Check that the center of the food is piping hot. Don’t assume that if meat is charred on the outside that it will be cooked properly on the inside.
Why should I keep raw meat away from ready-to-eat food?
Raw meat can contain food poisoning microbes. So, if raw meat touches or drips onto food that is already cooked or ready to eat. The bugs can get onto that food. Bugs can also transfer onto food from your hands, chopping board, knife or tongs. This is called cross-contamination. You can prevent it by doing the following things.
* Always wash your hands thoroughly after handling r meat
* Use separate utensils for raw and cooked meat
* Never put cooked food on a plate or surface that h been used for raw meat
* Keep raw meat in a sealed container away from ready-to-eat foods, such as burger, buns and salads
• Don’t put raw meat products next to cooked or partially cooked meat on the barbecue
• Don’t add sauce or marinade to cooked food If it has already been used with raw meat.
Other tips for outdoor eating
Warm summer weather is perfect for bacteria to grow, so it’s especially important to keep hot foods hot and cold foods cold until you’re ready to eat them.
If you’re having a buffet, try to keep the food out of the fridge for the shortest time possible. If there are any leftovers from a buffet or barbecue, throw them away or put them in the fridge as soon as you can. When you take leftovers out of the fridge, eat them immediately or reheat them thoroughly straight away
– don’t leave them standing around at room temperature. It’s especially important to keep the following foods chilled: food containing cream, such as trifle, cream cakes and desserts, meat and poultry and food containing raw eggs.
When you’re going on a picnic, you should also be careful keep food cool. Don’t take it out of the fridge until the 1 minute and use a cool bag to keep it chilled until you’re read’ to eat. Always try to wash your hands before eating but, if you can’t, you could use antiseptic hand wipes instead.
When you’re eating outdoors you should also remember to:
- Wash fruit and salad vegetables thoroughly
- keep food covered whenever possible to prevent contamination from the bugs carried by insects, birds and pets