How to prevent food contamination

Food contamination can be a complex subject to discuss, but an important one. Pathogenic (disease-causing organisms) contamination such as bacteria, viruses and parasites can be found on food that is not handled or cooked safely which puts people at risk of illness. 

Food can also be contaminated by pesticides, insects and rodents as well as via the improper use of containers, pots, chopping boards and knives used for cooking or storing food. These chemicals can cause serious foodborne illness, so we have put together a helpful guide for you to help prevent food contamination.   

Keep clean    

- Wash your hands before handling any food and then during food preparation; for example, every time you prepare a new piece of food.

- If you need to go to the toilet during cooking, wash your hands!

- Clean and sanitize all your surfaces and equipment that you have used both before and after preparation. Try cleaning as you are going along, using suitable cleaning chemicals - ensure they’re safe when working with food. 

- Protect your kitchen areas from insects and pets if you have them.

- Get some disposable gloves for when you are dealing with raw meat. 

- Get different coloured chopping boards that are all designed for separate foods. 

Separate raw and cooked

- Separate your raw meat, poultry, and seafood from each other and other items of food.

- Make sure you are using separate equipment and utensils such as knives and chopping boards for handling raw foods. When it comes to washing these up using hot water and soap to kill the germs.

- Store food in separate containers to avoid contact between raw meat and prepared food.

Cook everything thoroughly

- Make sure you are cooking your food thoroughly, especially your meat, poultry, eggs, and seafood. 

- When cooking food such as soup and stews, bring them to boil to make sure you have reached 70°C. For your meat and poultry make sure it isn’t pink. Ideally, use a thermometer.

- If you are reheating, reheat thoroughly until piping hot.

Keep food at correct temperatures

- You should never leave cooked food at room temperature for longer than two hours. 

- Refrigerate all cooked food to around 5°C.

- Cooked food should be kept at more than 60°C before serving.

- Do not store your food in the fridge for longer than what is advised on the packaging.

- Do not thaw your frozen food at room temperature.

Water and raw materials

- In the UK we don’t need to worry too much about the water that comes out of our taps but if you are elsewhere in the world you need to be careful and make sure that you are using safe water to wash your food with. 

- You should try and buy food that is fresh.

- Always wash your fruit and vegetables.

- Do not use food beyond its expiry date.

You should always be practicing good food hygiene wherever you are staying or traveling. It is particularly important when you are visiting areas of low public health standards. Check the health advice from NHS Fit for Travel if you are planning on traveling to a different country, just to keep yourself safe.