Food Safety
All foods need to be handled and stored safely to avoid the growth of harmful bacteria which can cause food poisoning. The number of cases of food poisoning in Northern Ireland has risen dramatically over recent years, with many being traced back to food which was prepared in the home.
10 Simple Steps to Meat Safety and Hygiene
Click here to print the 10 Steps
Follow these 10 simple steps to make sure that meats such as beef stay safe in the home.
- Take chilled and frozen meat home quickly. Once home, place in the fridge or freezer at once
- Ensure that your fridge and freezer are running at the correct temperature using a fridge/freezer thermometer. The fridge should be kept at 0-4°C, and the freezer below -18°C.
- Keep raw and cooked foods separated. Store raw food at the bottom of the fridge and do not allow the juices of raw meat to drip onto cooked foods. Use separate chopping boards and knives for raw and cooked meats.
- Always wash your hands thoroughly before and after handling raw foods, after going to the toilet, and after handling pets. Keep pets out of the kitchen.
- Cook meat and meat products right through until the juices run clear. Always follow the cooking instructions
- Always thaw frozen meat, in the fridge, thoroughly before cooking. Do not re-freeze
- Cooked meat left-overs should be cooled quickly at room temperature and then stored in the fridge for up to 2 days. Re-heat food thoroughly and re-heat previously cooked meat dishes only once, until piping hot
- Keep foods hot (over 63°C) and cold foods (less than 5°C). Do not leave them just standing around
- Use all pre-packed meat before the use-by-date, and always remove canned meat from the cans once opened. Store refrigerated and use within 2 days
- Keep your kitchen clean, wash and disinfect worktops and utensils between handling food which is raw, and food which is cooked.
