Washing hands thoroughly with soap and warm water, especially after using the bathroom or handling raw foods, is essential for food safety. Bacteria can grow anywhere and reproduce quickly, potentially causing illness, so keeping raw and cooked foods separate and making sure surfaces and utensils are clean is important. It is also vital to check that meat is fully cooked with no pink color remaining and juices run clear before serving.

1. The Meal Makers Guide to
Food Health & Safety
A ten-minute guide to being a healthy and safe cook!

2. Washing your hands is numero uno when it comes to food health
and safety. Wash thoroughly with soap and warm water....
make sure you wash your hands...
- after using the toilet
- when handling raw food
- before touching cooked food

3. In case you need reminding how, this is how you wash your hands

4. Unhygienic cooking conditions can lead to the growth of bacteria
(yuk!)

5. Bacteria can grow anywhere, and
• it can reproduce on its own
• it reproduces and thrives at body temperature (28c)
• it reproduces quickly in your body, giving off
chemicals called toxins which can damage tissue
and make you sick.
• examples of bacteria that cause infections include
Streptococcus, Staphylococcus, and E. coli.

6. Some foods are more prone to breeding bacteria than others...

7. Foods that have the potential to cause food-born illness include:
• proteins, like cheese, meats, seafood and poultry
• moist foods like quiche, or leftover curry
• slightly acidic or neutral ph, like beans and pulses
• carbohydrates like potatoes, rice and pasta

8. When storing food, keep raw and cooked foods separate.
Raw meats should be kept on the bottom shelf in clean, sealed
containers
Never store
food in metal
cans; use cling-film
and clean
tupperware
containers

9. Your fridge
temperature
should be
between
0ºC and 5ºC
Your freezer
should be at
-18ºC

10. And pay attention to sell-by dates!

11. Always check your food is piping hot before serving...

12. Always check your food is piping hot before serving...
...and when cooking burgers, sausages, chicken and pork, cut into
the meat to see that it’s no longer pink and the juices run clear

13. Some meat, such as steak and other whole cuts of beef and lamb
are safe to serve rare as long as they are properly sealed to kill
any bacteria on the meat’s surface.
(this also makes it
taste really yummy)
hurrah!

14. When preparing food for cooking, safe practices are essential

15. When preparing food for cooking, safe practices are essential
• keep meat and veg separate at all times
• make sure all your utensils, surfaces and chopping boards
are sparkling clean
• wash your vegetables thoroughly

16. Oh, and remember to wash your hands
(we can’t emphasise this enough)

17. And before taking the delicious meal you’ve just prepared around
to your neighbour...

18. And before taking the delicious meal you’ve just prepared around
to your neighbour...
• use a clean tupperware container
• let it cool totally before closing the lid and put it in the
fridge within 90mins
• when reheating make sure food is piping hot
• only reheat once

19. Thanks!
Now you’re almost ready to be one of our amazing cooks!