Manchester City Council

Environmental problems Food advice and safety

Advice and tips

  •  Keep perishable high risk foods such as meat, fish eggs and milk products under refrigeration (use a thermometer to check your fridge is below 8 degrees centigrade);
  • Avoid cross contamination of bacteria between raw and cooked foods by storing raw meat, fish and poultry in a suitable container in the bottom of the fridge;
  • Cooked and ready to eat food should be kept on the top shelves;
  • Use different utensils and cutting boards etc for raw and ready to eat foods. Wash these utensils in hot soapy water in between preparing different foods;
  • Don't leave cooked meat, fish or dairy foods at room temperature. Keep them piping hot or cold;
  • Make sure food is cooked thoroughly, all the way through - meat juices should run clear;
  • Cool food quickly and never reheat food more than once. Make sure it is piping hot when reheated;
  • Make sure frozen food is completely defrosted before cooking unless the manufacturer's instructions say otherwise;
  • Wash hands thoroughly before preparing food, as you go and after handling raw meat, use antibacterial soap;
  • Keep your kitchen and equipment clean, consider using an antibacterial spray;
  • Check the best before and use-by dates on packaging before eating.
  • Live well provides useful information on how to ensure food prepared and stored at home is safe and healthy. 

 

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