Keep safe with these tips
- ‘Best before’ – the quality of food will not be at its best after this date but should still be safe to eat.
- 'Use by' – eat food by this date as the food can be dangerous to eat after this date.
- Wash your hands thoroughly before handling food and after handling raw foods.
- Wash dishcloths and tea towels regularly and let them dry before you use them. Dirty, damp cloths are the perfect place for bacteria to breed.
- Use separate chopping boards for raw food and for ready-to-eat food.
- Always cover raw meat and store it on the bottom shelf of the fridge. Keeping the fridge temperature below 5C stops food poisoning bugs growing.
- Keep raw meat away from ready-to-eat foods such as salad, fruit and bread, as any bacteria that gets onto the food won’t be killed as you’re not cooking it.
- If freezing freshly cooked food, cool it as quickly as possible (within 90 minutes) and store it in the freezer.
- Use any leftovers from the fridge within two days and only reheat food once.
- Cook food thoroughly and check that it’s piping hot all the way through. Poultry, pork, burgers, sausages and kebabs should be steaming hot with no pink meat inside and clear juices.
These resources will give you ideas of what to cook:
This healthy lifestyle quiz has guidance on choosing the right types of food.