Introduction

This is the food poisoning ‘top ten’ – the ten main reasons why food poisoning happens. Make sure we don’t allow any of this to happen!

Details

1. Prepared too early

Food is prepared too far in advance. This may happen, for example, if a wedding feast is left out for hours before being eaten, allowing lots of time for bacteria to grow. Preparing food too early is especially dangerous if cold food is stored outside the refrigerator, or hot food is allowed to get too cool (see item 2 below).

2. Stored warm

Hot food is kept warm at temperatures less than 63°C. Some bacteria will grow happily at a temperature of less than 63°C.

3. Cooled too slowly

Food is cooled too slowly before it is refrigerated. This may happen if a pot of stew is left out overnight before being put in a refrigerator, allowing a lot of time for bacteria to grow. You are recommended to keep the food outside the refrigerator for one hour before it goes in.

4. Not reheated enough

Food is not reheated enough to kill the bacteria in it. The recommended minimum core temperature is 75°C.

5. Undercooked

Food is not cooked enough. Before you cook anything, know how to tell when it is cooked enough.

6. Not thawed enough

Food is not thawed enough. This is especially a danger when a chicken or turkey is not thawed properly. We have all heard stories of frozen turkeys being cooked: the outside can be thoroughly cooked while the middle is still raw.

7. Cross-contaminated

Cooked food is cross-contaminated by raw food. Cooked food must be stored above raw food in the refrigerator or stored separately; different cutting boards must be used; knives must not be used for both raw and cooked food, or must be cleaned between the two.

8. Other contamination

Food is contaminated by other means. Contamination does not only come from raw food. Amongst others, insects and rodents can contaminate food. Make sure that equipment and utensils are cleaned properly and stored in a way that protects them from contamination. If in any doubt, wash items again before using them. Food must also be stored hygienically in sealed, rodent-proof containers.

9. Food handling

Food handlers pass on infections when handling the food. This is why it is important that people wash their hands after going to the toilet, smoking and handling rubbish. If a staff member is ill with a stomach infection, diarrhoea, etc., they should not be cooking or working in a kitchen.

10. Leftovers

Leftovers are used. Throw away all uneaten food, even if it appears to be fine.