Food safety when preparing
Preparing food in the home should maximise food safety and reduce the risks associated with foodborne bacteria and the potential risk of becoming ill with food poisoning.
● Preparing ready-to-eat foods such as salad, using separate equipment and before handling raw meat and poultry reduces the potential for bacterial cross-contamination.
● Ensure that chopping boards, knives and hands are thoroughly cleaned between use for preparing raw meat/poultry and ready-to-eat food products such as cooked meat and salads.
● During chemotherapy treatment it is advised to wash, peel and rewash all fruits that will be eaten raw as the skin which can harbour bacteria. All salad vegetables must be washed. Avoid fruits and vegetables that have damaged skin or mould growth.
● The tops of tins and cans can become contaminated during transportation and storage, unclean lids can introduce the bacteria to the food product when opened, cleaning the tops, decanting drinks or using a straw for canned drinks can reduce the risk of illness from these bacteria, also make sure your tin opener is clean.
● Ensure food safety is maintained when preparing food that has been frozen:
→ Do not leave food products to thaw at room temperature as it allows food products to reach unsafe temperatures which cause increased bacterial growth rates.
→ Thaw food in the refrigerator within 24 hours before cooking, ensure that it is thawed on a plate/ tray/container in the bottom of the refrigerator to prevent drips that can cause contamination.
→ The defrost function on the microwave is a safe method of defrosting, however food products must be cooked immediately as an increased temperature in food can increase bacterial growth.
