These are some tips we’ve found on food hygiene practices.
· Wash hands with soap after going to the toilet
· Use good food hygiene behaviour to avoid food contamination leading to food poisoning and diarrhoea
o Wash hands with soap before food preparation
o Store foods in a fridge below 5°C. Do not leave foods out of freezers or fridges for more than half an hour in the transition from shop to home. Do not leave cooked dishes standing out of the fridge for very long.
o Avoid using food which was frozen thawed then refrozen
o Use thawed foods promptly
o Wash cutting boards thoroughly and sterilize regularly with bi-carb soda. Wash thoroughly at various stages during food preparation especially after cutting any raw meat or slightly unfresh food. Have separate boards for veges chicken fish meat
o Remove any unfresh parts from fruit vegetables or food
o Do not touch rubbish bins. Wash your hands if you have contact with them. Avoid any transmission of germs from rubbish bins.
· When eating out for example in food halls and markets be aware of the high rates of food poisoning that exist from cooked foods kept warm (but not hot) for too long. Fried rice is particularly dangerous. Notice how fresh and hot food appears and be choosy.