
HEALTH AND SAFETY GUIDELINES
Because of consumer demand, preservatives have
been removed from many pre-prepared food. This
together with the changes in shopping habits to a
once-a-week shop, mean that safe handling and
storage of food is even more important than ever.
The following tips should help you to ensure that
the food in your home is in as perfect condition as
possible.
ªKeep the time between buying chilled food and
placingit inyour fridge asshort as possible.Tests
showed that the temperature of 1 litre of orange
juice rose to 22°C in an hour between the
supermarket and home. It then took 11 hours to
get down to 7°C in the refrigerator.
ªKeep the refrigerator door closed as much as
possible.Rememberthatwarmairisflowing in as
you are deciding what to have for tea!
ªDo not push food together too much, try to allow
air circulate around each item.
ªCool cooked food as quickly as possible but do
NOT place in the refrigerator or freezer until
cool. (Leave food in a place as cool as possible in
order that it can then be placed in the
refrigerator or freezer as soon as possible).
ªDo NOT mix raw and cooked meat, they must be
in separate containers. Take care not to let the
meat juices drip onto other food. If the meat does
drip, remove everything and clean thoroughly.
ªDo not store food uncovered.
ªThe best way to defrost food is to put it in the
refrigerator to thaw slowly.
ªRemove suspect food from your refrigerator and
cleanthe interior witha solutionofbicarbonate of
soda in warm water (5ml to 0.5 litre of water).
ªNever allow spillages to dry and harden.
ªEnsure that food placed in the freezer is dated
and labelled and used in date order to ensure that
food is consumed at its best.
ªIt is important that food is used before its “best
before” date.
ªStore eggs in the egg rack provided in the
refrigerator door. Discard any broken or chipped
eggs.
ªRegularly check the refrigerator door seal to
ensure that it is clean and free from bits and
pieces.
ªAlways wash your hands with soapy water and
dry them with a clean towel before handling food.
ªKeep work surfaces clean and avoid cross
contamination by not using the same work
surface or knife, without washing them
thoroughly in between.
ªUse kitchen roll wherever possible for cleaning
up food. If you use a dishcloth, be sure to boil it
frequently.
ªThe fresh foods to be frozen must be fresh and of
the best quality.
ªThe size of each pack should be small enough to
ensure that it is used in one go. Small packs
freeze more quickly and uniformly and give
better results.
ªFrozen food, once thawed, must not be refrozen.
Lean food keeps better and longer than fatty
food, salt reduces the storage time.
ªWrap the foodinpolythene or aluminiumfreezing
bags or foil so that they adhere to the food and
provide an airtight seal.
ªPackaging which is swollen or has traces of
refrozen water droplets on the pack could
indicate that the product has not been kept at a
suitabletemperature and that it mayhave lostits
original quality. Partially thawed food must not
be refrozen, it must be consumed within 24 hours.
Never exceed the storage times indicated.
ªNeverplacehotfood, bottles orcansoffizzydrink
in the freezer as they may explode. Containers
with a lid must not be filled to the brim.
ªDo not open the door or place extra fresh food in
thefreezer nextto food whichis alreadyfrozen as
this could cause the temperature of the frozen
food to rise and its quality and storage life to
reduce.