The Food Standards Agency has issued a food safety warning, urging Brits to take extra precautions when preparing and storing food during hot weather. With temperatures rising, the risk of bacteria multiplying and causing food poisoning increases, making it essential to follow proper food storage guidelines.
Keep Food Cool When Shopping
When shopping for groceries, select chilled and frozen items last. Pack them straight into cool bags with ice or frozen gel packs at the checkout or while scanning. Keep shopping in the boot of the car for shade, and put fridge and freezer items away first when returning home.
Keep Food Cool When Outdoors
For picnics, use a separate cool bag and minimise opening the lid. Keep bags out of direct sunlight. Foods with a use-by date, cooked dishes, prepared salads, sandwiches, pre-packaged cut fruits and vegetables, dairy products, and ready-to-eat foods like dips should be kept in the shade. Perishables left out of the fridge for over two hours should be thrown away.
Keep Food Chilled for as Long as Possible
Defrost food slowly in the fridge rather than on the kitchen counter. When preparing food, put it back in the fridge quickly after use, and eat food as soon as possible after cooking. After cooking, put leftovers in the fridge quickly after they have cooled. Do not leave food out for longer than two hours when temperatures are higher than usual.
Protect Those Vulnerable to Illness
Young children, pregnant women, older people, and those with underlying health conditions are at higher risk of food poisoning. Check that your fridge is at 5 degrees Celsius or below, always check use-by dates, and wash fruit and vegetables thoroughly before consumption. If unsure how long food has been left out, choose the safe option by not serving or eating it.
