11 FOOD SAFETY TIPS 
Updated: Feb 23
Food safety is now more important than ever especially when it comes to eating out, remember these 11 tips to avoid unsafe practices
2 Hour Rule: Refrigerate or freeze perishables, prepared food and leftovers within 2 hours. Do not leave them sitting out at room temperature.
Thaw goods correctly: Always thaw food in the refrigerator. Never defrost food at room temperature on the counter top.
Clean with care: Wash cutting boards and knives with hot soapy water after food preparation, especially after cutting raw meat, poultry or seafood.
Never risk raw: Never place food on the same plate or cutting board that previously held raw meat, poultry or seafood unless the cutting board has been thoroughly washed.
Stop and look: Use visual signs of readiness when a thermometer is not used, for example clear juices run from meat and poultry, not pink. Shellfish should be opaque and fish flakes easily with a fork
Food thermometers: Use a food thermometer when you can and be aware of the minimum Cooking Temperatures for each item. It can also be very useful to monitor your cold storage units, various monitoring systems exist that allow you to monitor fridge and freezer temperatures 24/7, meaning no more inaccurate temperature data.
Storage is key: Store raw meat, poultry and seafood tightly wrapped on the bottom shelf of the refrigerator. This prevents the raw juices from dripping on other food.
You can’t clean with a dirty cloth: Replace and wash dish towels and sponges often to prevent the spread of harmful bacteria throughout the kitchen. Use paper towels to dry washed hands after handling raw foods.
Finally, handle leftovers carefully: The inevitability of leftovers is something we all look forward to on occasion, however if not handled with care you could be very disappointed by the outcome. Be sure to eat the leftovers within four days of cooking and be sure to have two cutting boards in the kitchen- one for raw meats and one for ready-to-eat foods. This will minimise the risk of cross-contamination within your home.
Wash your hands: Always wash your hands with hot soapy water for at least 20 seconds before and after handling food.
And finally of course… WEAR A MASK!
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