Here is some simple advice on food safety in your own home:
- Keep perishable high risk foods such as meat, fish eggs and milk products under refrigeration. Use a thermometer to check your fridge is running between 1 and 5 degrees centigrade.
- Avoid cross contamination of bacteria between raw and cooked foods by storing raw meat, fish, poultry in a suitable container in the bottom of the refrigerator with cooked food/dairy produce on the top shelves.
- Use different utensils and cutting boards etc for raw and ready to eat foods. Wash these utensils in hot soapy water in between preparing different foods.
- It is important to ensure that high risk foods are thoroughly cooked (ie centre temperature above 75 Centigrade) or until meat juices run clear.
- Try not to reheat food. If you do make sure it is piping hot. Never reheat food more than once.
- Some food can be cooked from frozen. Please read the label for details. If the food needs to be defrosted please ensure frozen food is completely defrosted before cooking. If thawing in a micro-wave follow the instructions closely.
- Wash hands thoroughly before preparing food. Repeat thorough hand washing between preparing different foods.
- Keep utensils and working surfaces clean. Wash thoroughly between preparing different foods.
Catering from Home
You might be planning to prepare food at home and then take it somewhere to be eaten such as a a community centre, social club or village hall for occasions such as a birthday party for instance.
As the person preparing or handling the food, it is your responsibility to make sure your food does not make guests ill.
You will also need to take extra care if young children, pregnant women, older people or anyone who is ill will be attending the function. This is because if anyone in these vulnerable groups gets food poisoning they are more likely to become seriously ill.
Catering from home for large functions should not be taken lightly so remember to plan carefully, ensure proper temperature control (including during transit and whilst on display) , avoid cross-contamination and take care with eggs. Uncooked dishes involving the use of raw eggs should be avoided.
Food Standards Agency Information Advice Leaflets
Barbecue and bugs leaflets (Links to an external website)
Catering from home safely (Links to an external website)
Eggs - What caterers need to know (Links to an external website)
Germs Love to Travel (Links to an external website)
If you would like further advice about food safety at home that has not been provided on this page contact our Food Health and Safety Team on 01495 235340 or email firstname.lastname@example.org.