During hot weather the Food Standards Agency offer advice on effective chilling (fridge temperature and defrosting) and thorough cooking (cooking meat products properly).
Tips for chilling/defrosting
- Storing your food properly chilled is one of the best ways to ensure it will be safe to eat.
- Make sure your fridge is set to the right temperature – the coldest part should be below 5C.
- Cool cooked foods quickly at room temperature so that they can be stored in the fridge within 1-2 hours.
- Store raw foods separately from cooked foods, covered on the bottom shelf of your fridge.
- Do not defrost raw meat or raw meat products at room temperature (as this will increase your chance of getting food poisoning). Ideally food should be defrosted fully in the fridge or if this is not possible, using a microwave on the defrost setting directly before cooking.
Tips for cooking
- Cooking food at the right temperature and for the correct length of time will ensure that any harmful bacteria are killed.
- Check that food is steaming hot throughout before you eat it, especially meats like poultry, pork and minced products, which need to be cooked thoroughly before eating.
- Burgers prepared at home should always be cooked all the way through until steaming hot. They should not be served rare or pink because harmful bacteria may be present in the middle of the burger, causing food poisoning.
Look for five stars!
Always remember to look out for the Food Hygiene Rating Certificates in local pubs, cafe's, restaurants and take-aways when you're eating out.
Precautionary advice on cooking frozen vegetables from the Food Standards Agency
The Food Standards Agency are reminding people that most frozen vegetables, including sweetcorn, need to be cooked before eating. This includes if adding them to salads, smoothies or dips.