The Food Standards Agency (FSA) says that a useful way of preventing food poisoning is to remember the four Cs:

• cleaning
• cooking
• chilling
• avoiding cross-contamination

Cleaning

You can prevent the spread of harmful bacteria and viruses by having good personal hygiene and keeping all your work surfaces and utensils clean.

Wash your hands frequently with soap and warm water, particularly:

• after going to the toilet
• after handling raw food
• before preparing food
• after touching bins
• after touching pets

Remember never to:

• handle food when you are ill with stomach problems, such as diarrhoea or vomiting
• touch food if you have sores and cuts (unless they are covered with a waterproof dressing)

Cooking

It is always important to cook food thoroughly, particularly poultry, pork, burgers, sausages and kebabs, as this will kill any harmful bacteria that may be present, such as listeria and salmonella.

Make sure the food is cooked thoroughly and is steaming hot in the middle. You can check that the meat is cooked by inserting a knife into the thickest or deepest part of the meat: if the juices that come out are clear and there is no pink/red meat left, it is fully cooked. Some meat, such as steaks and joints (but not rolled joints) of beef or lamb, can be served rare (not cooked in the middle) as long as the outside has been cooked properly.

If you are reheating food, make sure it is steaming hot all the way through. Do not reheat food more than once.

Chilling

It is important to keep certain foods at the correct temperature to prevent harmful bacteria from growing and multiplying. Always check the label on the packaging.

If food has to be refrigerated, set your fridge to between zero and 5°C (32 and 41°F).

If food that needs to be chilled is left standing at room temperature, bacteria can grow and multiply to dangerous levels.

Cooked leftovers should be cooled quickly, ideally within one to two hours, and then put in your fridge or freezer. Putting food in shallow containers and dividing it into smaller amounts will speed up the cooling process.

Cross-contamination

Cross-contamination occurs when bacteria are transferred from foods (usually raw foods) to other foods. Contamination can be:

• direct, where one food touches or drips onto another food
• indirect, where bacteria on your hands, equipment, work surfaces or utensils are spread to food

To prevent cross-contamination:

• Always wash your hands after handling raw food.
• Keep raw and ready-to-eat foods separate.
• Store raw meat in sealable containers at the bottom of your fridge, so that it cannot drip onto other foods.
• Use a different chopping board for raw food and ready-to-eat food, or wash it thoroughly in between preparing different foods.
• Clean knives and other utensils thoroughly after they have been used with raw food.
• Don't wash raw meat or poultry: any harmful bacteria will be killed by thorough cooking and washing could splash harmful bacteria around the kitchen.

Glossary

Bacteria

Bacteria are tiny, single-celled organisms that live in the body. Some can cause illness and disease and some others are good for you.