Food hygiene Food poisoning occurs when food is contaminated with germs, or the toxins they produce, and is a leading cause of vomiting, diarrhoea and stomach cramps. According to the Food Standards Agency, about 12% of people suffer a bout of suspected food poisoning each year.

Bugs in food  Many cases of food poisoning are caused by micro- organisms, including bacteria, viruses and moulds.  Just a single bacterium on an item of food left out of the fridge overnight could harbour many millions of bacteria by the morning, enough to make you ill if eaten.  Bacteria that cause food poisoning are found in many normally nutritious foods, including: –meat and meat products –poultry - such as chicken or turkey –seafood - fish and shellfish –eggs and raw egg products - such as mayonnaise –unpasteurised milk –soft and mould-ripened cheeses –cooked foods - such as fried rice

How you become ill Food poisoning from bacteria can occur in different ways. Some types of bacteria release poisons called toxins. the other bacteria multiply in the body first before causing symptoms.

Symptoms  Food poisoning by bacteria has a range of symptoms, including diarrhoea, stomach pains, nausea and vomiting.  Food poisoning can sometimes cause more serious illness, organ failure or even death especially in vulnerable groups such as babies, the elderly, people with weakened immune systems and pregnant women.

Improving food hygiene  Wash your hands  Store food correctly  Avoid cross-contamination  Cook food safely

Wash your hands  wash your hands and nails before handling food, when you switch between handling cooked and uncooked foods, and after going to the toilet  use warm water and soap for washing, cold water is less effective  rinse your hands well and dry them on a clean hand towel, not on the dishcloth or your apron  avoid handling food if you are currently suffering from stomach problems such as diarrhoea and vomiting  cover up cuts and sores with a waterproof plaster

Store food correctly  Always follow "Use by" dates on food. Follow any instructions on the packet to keep fresh food in the fridge  Don't overlook other instructions - for instance "once open d, keep refrigerated" or "once opened consume within three days“  Raw food such as meat should be stored in airtight containers and kept at the bottom of the fridge  Store fresh food from shopping and meal leftovers in the fridge within two hours of purchase or preparation - sooner if the weather is hot.  Defrost frozen foods in the fridge - not at room temperature  Don't overfill the fridge - food may not cool properly  Keep the fridge at less than 5°C and the freezer at - 18°C

Avoid cross-contamination  Use separate chopping boards for preparing raw meat, poultry and seafood and for fresh produce such as salads, fruit and vegetables  Wash cloths and drying-up towels regularly on the hot cycle or soak in a dilute solution of bleach  Wash up using hot (50-60°C) soapy water. Use rubber gloves if necessary  Wipe down and disinfect surfaces and utensils regularly, using a detergent or dilute solution of bleach  Always use a clean plate to serve food

Cook food safely  If food is not cooked to a hot enough temperature, food bacteria can still survive. So to help you cook safely: –food should be hot before serving. Take special care that sausages, burgers and poultry are cooked through and aren't pink in the middle. –Using a clean skewer, pierce the meat. When cooked properly, the juices run clear –don't cook foods too far in advance. Once cooked, keep foods covered and piping hot until it's time to eat them –when you microwave food, stir it well from time to time to ensure it cooks through evenly –think about buying a food thermometer to check that food is cooked to the right temperature