Hand washing is the most important part of infection control. Hands should be washed thoroughly with hot soapy water and then dried thoroughly. This needs to be done:

before eating or preparing food
after handling raw foods
after using or cleaning the toilet
after changing a nappy
emptying and cleaning a potty
after contact with pets, or after cleaning their feeding bowls or litter trays etc.
after contact with other animals, waste, soil or dirt

Cover any open wounds or sores on hands, forearms etc. with a waterproof plaster.

Toilet hygiene is important because some germs that cause food poisoning can be passed out with stools (faeces). These can spread contamination onto the toilet, surrounding surfaces, fingers and nails (with subsequent spread to the flush handle, taps and door handles). In turn, this contamination can lead to other people becoming infected. To highlight this risk, one study has found that 28% of hand contact surfaces (taps, handles and toilet seats) were contaminated with potentially harmful germs, whilst another study detected in some households the presence of Salmonella under the toilet rim several weeks after a Salmonella infection had occurred. Toilet facilities should therefore be cleaned well, using surface cleaning products that will kill harmful bacteria, and targeted on the toilet bowl, seat, flush handle, and wash hand basin taps. Such cleaning and disinfection should be carried out immediately after any occurrence of diarrhoea or vomiting, and thereafter at least daily until the sufferer has made a full recovery.

Food handling and preparation should be avoided in the home, wherever possible, until 48 hours after you have fully recovered. If you do have to handle food before full recovery, it is essential that you wash and dry your hands using soap and a separate towel before doing so.

Soiled item hygiene should also be considered i.e. sheets, nappies or towels. They should NOT be rinsed in a sink but washed, preferably, in a washing machine on a hot cycle. After loading the washing machine wipe the outer surface with a disinfectant. It is advisable to wear rubber gloves when handling soiled items etc. but remember to clean and disinfect them afterwards.

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Food Safety Practices

The following list summarises key food safety practices. More detailed information on these and many other aspects of food hygiene and food safety is provided in the A-Z of Food Safety and in the Consumer Food Safety areas of this website.

Prevent Cross Contamination

Keep raw and cooked foods separate at all times to prevent the spread of bacteria
Never store raw food above cooked food in the fridge
Place raw meats in sealed containers to prevent juices dripping onto other foods
If possible use different chopping boards for raw foods, fresh produce, bread etc. These boards can be colour coded to help identify the correct one to use.
Wash and sanitise utensils, chopping boards, dishes and surfaces thoroughly after preparing raw foods and before dealing with other foods
Place cooked or ready-to-eat food only on a clean plate/preparation board

Cooking

Cooking food thoroughly (until it is piping hot in the middle) will ensure that any harmful bacteria are killed
Particular attention should be paid to the proper cooking of meat and poultry, especially at barbeque time!
Cook eggs until the yolk and white are firm
When you reheat food make sure it is piping hot all the way through.
Always follow the instructions on cooking or reheating microwave and ready meals carefully to ensure the food is evenly heated throughout

Chilling

Perishable foods should be kept in a fridge operating at 5⁰C or below; raw meat and poultry should be separated from other foods
Cooked food, if not eaten immediately, should be refrigerated or frozen within 90 minutes; it should be reheated thoroughly before eating
Take food out of the fridge as late as possible prior to consumption. Perishable food shouldn't be out of refrigerated storage for more than 2 hours
Ensure that frozen foods (particularly poultry, meat joints etc.) are completely thawed before cooking
Store eggs in the fridge and use them by the date on either the egg or the box.
Take care that chilled or frozen foods are not allowed to warm up in the hot boot of a car on the way home from the shops

Cleaning

Kitchen surfaces, utensils and equipment should be kept clean; they should be thoroughly washed and disinfected after being used for raw foods. A wide range of kitchen surface cleaners that also kill harmful bacteria is available from most supermarkets and general stores.
Adopt a 'clean as you go' approach to cleaning in the kitchen
Dish washing machines are particularly effective at cleaning items and killing harmful bacteria by heat.

Other Precautions

Cover food to avoid contamination by pets, flies, dust, insects, rodents etc.
Do not use food past its 'Use By' date
Wash all fruit and vegetables (including salad vegetables) thoroughly under running water before use or consumption.
Avoid unpasteurised milk; protect foil-topped milk bottles from being pecked by birds
Do not let pets or other animals in the kitchen when preparing food. Wash and clean pets' feeding bowls separately from family dishes.

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