Food Safety and Hygiene

1. Always wash your hands before handling any food.

2. Always wash fruit and vegetables before using them.

3. Ensure your work surfaces and chopping boards are clean. Keep a separate chopping board for preparing raw meat.

4. Cool leftover food as quickly as possible, ideally within one to two hours, and then store covered in the fridge.

5. Leftover rice must be stored covered and for longer than one day.

6. Do not buy cracked eggs.

7. If you are reheating food, make sure you heat all the way through  and until it is piping hot. Do not reheat food more than once. Do not keep leftovers for longer than two days.

8. Once thawed, do not   refreeze raw food unless you have cooked it first.

9. Read and follow the use-by dates on packaging and jars.

10 Children, pregnant women or the elderly should not eat recipes that contain eggs.

11. Ensure that your fridge is 5⁰C or less and the deep freeze is at least-20⁰C.

12. Change and wash tea towels, towels, dishcloths, aprons an oven gloves often. Keep your pets away from surfaces and tables.

13. Organise your fridge so that meat is kept separately and on the bottom shelf. Keep dairy produce together  and fruit, vegetables and salad ingredients in the salad compartment.

14. Store raw foods separately from cooked foods to avoid contamination.

15. After shopping, put all food for the refrigerator and freezer into their allotted places as soon as possible.