While getting food poisoning may be easy to get, avoiding it is just as easy.
1. Scrub your hands to avoid food contamination
Always wash your hands after you've gone to the toilet or touched raw food, and also before preparing or eating food. It's also important to wash your fruit and vegetables thoroughly before you use them.
2. Organise your fridge
Store raw foods on the bottom shelf. This prevents raw meat juice from leaking onto other items and contaminating them with bacteria such as salmonella.
3. Defrost food properly
Never leave food out to thaw at room temperature. It's the perfect climate for harmful bacteria to grow. Instead, leave it in the fridge over night or use a microwave. NEVER RE-FREEZE MEAT.
4. Cook and reheat food properly
Chicken, sausages, and minced meats should always be cooked well. No pink bits. When reheating food from the fridge, make sure all parts are steaming hot before you eat. If your food is under 60 degrees celcius, bacteria will multiply.
5. The two-hour rule
Do not leave perishable or hot food at room temperature for more than 2 hours. They'll be unsafe to eat.
6. Always check the use by date
It's always very risky to eat food past their "use by" date. But don't get confused with "best before" dates. These are still fine to eat.
7. Take care with sponges and cloths
Use separate dishcloths for wiping your hands and wiping dishes. Hang them to dry after use and wash them every few days. Sponges should be rinsed in hot water, wrung and left to dry straight after use. Throw them in the bin once they're starting to look yuk.
8. If you're sick, stay away from the kitchen
Never prepare food for others if you have food poisoning = it will spread. You're still infected 48 hours after your last toilet dash, even if you think you feel better.
9. Use separate utensils for raw foods
Avoid cross-contamination by using different chopping boards and knives for raw and ready to eat foods. Also if you cut raw meat with one knife, get a new chopping board and knife for anything else. Wash them all in hot soapy water before re using.
10. Use your brain
THE MOST SIMPLEST WAY TO AVOID FOOD POISONING IS: IF IT LOOKS OR SMELLS OFF, DON'T EAT IT!
DEALING WITH FOOD POISONING:
*How do I know I've got food poisoning?
symptoms start within 2-6 hours of eating the food and include:
- mild - severe abdominal cramping
- discomfort or cramping
- diarrhoea
- hot and cold sweats
- nausea
- fevers
- dizziness
- headaches
- vomiting
- tiredness
- inability to handle oral intake
*What should I do?
Drink small amounts of fluids regularly. It's very important to replace the fluid you lose from fever, diarrhoea and vomiting. The stomach cant absorb nutrients like sugars and lactose properly, so avoid drinking dairy and sugary drinks. Also stay away from oily, spicy foods. If you have a fever over 38 degrees celcius, pus or bloody stools, or severe symptoms, seek medical attention immediately
1. Scrub your hands to avoid food contamination
Always wash your hands after you've gone to the toilet or touched raw food, and also before preparing or eating food. It's also important to wash your fruit and vegetables thoroughly before you use them.
2. Organise your fridge
Store raw foods on the bottom shelf. This prevents raw meat juice from leaking onto other items and contaminating them with bacteria such as salmonella.
3. Defrost food properly
Never leave food out to thaw at room temperature. It's the perfect climate for harmful bacteria to grow. Instead, leave it in the fridge over night or use a microwave. NEVER RE-FREEZE MEAT.
4. Cook and reheat food properly
Chicken, sausages, and minced meats should always be cooked well. No pink bits. When reheating food from the fridge, make sure all parts are steaming hot before you eat. If your food is under 60 degrees celcius, bacteria will multiply.
5. The two-hour rule
Do not leave perishable or hot food at room temperature for more than 2 hours. They'll be unsafe to eat.
6. Always check the use by date
It's always very risky to eat food past their "use by" date. But don't get confused with "best before" dates. These are still fine to eat.
7. Take care with sponges and cloths
Use separate dishcloths for wiping your hands and wiping dishes. Hang them to dry after use and wash them every few days. Sponges should be rinsed in hot water, wrung and left to dry straight after use. Throw them in the bin once they're starting to look yuk.
8. If you're sick, stay away from the kitchen
Never prepare food for others if you have food poisoning = it will spread. You're still infected 48 hours after your last toilet dash, even if you think you feel better.
9. Use separate utensils for raw foods
Avoid cross-contamination by using different chopping boards and knives for raw and ready to eat foods. Also if you cut raw meat with one knife, get a new chopping board and knife for anything else. Wash them all in hot soapy water before re using.
10. Use your brain
THE MOST SIMPLEST WAY TO AVOID FOOD POISONING IS: IF IT LOOKS OR SMELLS OFF, DON'T EAT IT!
DEALING WITH FOOD POISONING:
*How do I know I've got food poisoning?
symptoms start within 2-6 hours of eating the food and include:
- mild - severe abdominal cramping
- discomfort or cramping
- diarrhoea
- hot and cold sweats
- nausea
- fevers
- dizziness
- headaches
- vomiting
- tiredness
- inability to handle oral intake
*What should I do?
Drink small amounts of fluids regularly. It's very important to replace the fluid you lose from fever, diarrhoea and vomiting. The stomach cant absorb nutrients like sugars and lactose properly, so avoid drinking dairy and sugary drinks. Also stay away from oily, spicy foods. If you have a fever over 38 degrees celcius, pus or bloody stools, or severe symptoms, seek medical attention immediately
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