Health encyclopaedia - Alphabetical Topic List
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Making changes of Food safety
Pack and wrap:
Food is often packaged or wrapped in metallic containers such as tin cans or silver foil. When you open a can of food but don’t use it all, empty the rest of the contents into another container and put it in the fridge. Don’t put half empty cans of food in the fridge because when it’s open to the air, the metal can get into the food and contaminate it. You may want to avoid using kitchen foil to wrap acidic foods such as tomatoes and soft fruits because aluminium in the foil can affect their taste. And never use foil or metal containers in a microwave oven because they can damage the microwave or even catch fire.
Clingfilm can also be used to wrap or cover food, but it isn’t suitable for everything. Don’t use clingfilm if it’s going to melt – such as over hot saucepans or on food that’s still hot. It can be used in the microwave as long as it doesn’t touch the food. Clingfilm isn’t suitable for wrapping some high fat foods, such as cheese, fried meat and pastry – check the packet instructions.
Keeping your kitchen clean:
Germs can spread in the kitchen very quickly, so it’s really important to clean as you go. Uncooked meat can easily contaminate other foods, utensils and surfaces, so wash your hands, wipe surfaces, and wash up as soon as you finish preparing raw meat. Make you sure you wash up with hot, soapy water, and let crockery air-dry if possible. Tea towels are a breeding ground for germs so make sure you wash them at a high temperature and change them regularly. Wipe down work surfaces with paper towels or disposable cloths.
Keep food cupboards clean, tidy and dry and throw out products that have gone past their sell-by date. After opening packets of dried foods, such as flour, rice and breakfast cereals, reseal them tightly or transfer the contents to storage jars with tight lids. Make sure your fridge and freezer are set to the correct temperature – the fridge should be less than 5 degrees centigrade (41 farenheit) and the freezer should be minus 15 (5 farenheit). Clean out the fridge with a clean cloth regularly and defrost the freezer every few months or if there’s a large build up of ice.
Use separate cloths and buckets when cleaning the floor. The kitchen bin is a haven for germs – make sure it has a lid and change the bag regularly. Pets carry all sorts of germs and bacteria in their fur, so keep them off food preparation areas and make sure you clean their bowls separately from other utensils.
If you have babies or toddlers, try to keep the kitchen extra clean, as they’re likely to enjoy crawling around on the floor. Wipe high chairs, bibs and eating areas before and after every meal.
Shopping safely:
When buying fresh meat or fish, or other products from the delicatessen counter, make sure the shop assistant is wearing disposable gloves, or that they wash their hands between handling raw and cooked food.
Don’t buy products that that have been damaged or opened, and look out for the amount of people touching the fresh fruit and vegetables – this is why it’s important to wash them before eating.
Don’t buy frozen products that are piled above the frost line in a shop’s freezer cabinet because they might have started defrosting. Try not to leave frozen and chilled products in a warm car boot for too long – get your shopping home quickly and store it in the correct place.
