Good hygiene practices can virtually eliminate food contamination.
- In your home:
- Regularly discard suspect foods. If it smells sour or spoiled, throw it away.
- Store food at the proper temperature. If you keep having to throw away food, your fridge may not be maintaining an adequate temperature.
- Let food cool down rapidly after cooking, before storing. You can hasten the process by immersing the container in iced water. Once cool, either freeze it, or place in the coldest part of the fridge and use it as soon as possible.
- Wash your hands thoroughly before working with food, and repeatedly between food-processing tasks, particularly when handling raw meat or fish.
- Make sure your utensils are clean; don't use the same knife and board for cutting meat and vegetables.
- Scrub boards thoroughly with a strong detergent, and soak kitchen wipes and cloths in detergent.
- Allow frozen food to defrost in the fridge – it may take slightly longer, but is much safer.
- If you have to reheat foods, make sure that they have been heated through for at least 5 to 10 minutes.
- When eating out:
- Select a good-quality, clean restaurant; ideally, you can see the chefs working in the kitchen.
- Wash your hands thoroughly and dry them with hot air or disposable paper towels – don't use soggy fabric towels that may be contaminated by other patrons.
- Select fresh foods and avoid “bug breeders” such as chicken pies, chicken stews, custards, boiled salad dressings, desserts made with milk and limp foods that may have been reheated a couple of times.