The major cause of food poisoning in this country is from Salmonella.
E. Coli O157 is another bacteria which also causes food poisoning.
Cooking raw foods destroys these germs. But germs from raw food can contaminate cooked foods. We call this cross contamination.
If cooked food is re-contaminated and left at room temperature there’s a risk the germs will grow. This could cause food poisoning.
Remember, cooked food includes food served cold, like pies, pasties and cold meat.
Cross contamination can happen when you:
- use the same utensils to prepare raw and cooked foods
- store raw meat near or touching cooked foods
- store raw meat above cooked foods in a refrigerator, moisture or blood may drip onto food below
- prepare cooked food on a surface that’s had raw meat on it
- wipe your work surface with a contaminated cloth
- don’t wash your hands between preparing raw and cooked food
- have uncovered waste food, because vermin or insects can pass germs onto open food or work surfaces and utensils
Follow these simple rules when you prepare food to avoid the risk of food poisoning.
You should:
- store raw and cooked foods in separate areas or fridges, if this is not possible store cooked foods above raw meats
- use separate utensils and surfaces for raw and cooked food, if this isn’t possible, wash utensils in hot water and disinfect surfaces after you prepare raw food
- use disposable paper cloths in the kitchen
- keep waste in covered, washable or disposable containers
- make sure there are no vermin or insects in the kitchen
- wash your hands often with hot water and soap, particularly after you handle raw food
- touch food as little as possible and use tongs or protective film when you can
For more information phone the Food Safety team on 01273 292 161, or send an email to ehl.food@brighton-hove.gov.uk.