Food - advice on handling, cooking and storage

General tips for food hygiene in the home

• Refrigerators should operate at 5ºc or below. This makes it harder for bacteria to grow. A fridge thermometer should be used regularly to check the temperature.
• Ready to eat foods should be kept in the coolest zone of the refrigerator, usually round the middle shelves.
• It is recommended that freshly sliced cooked meats are eaten on the day of purchase. They should be eaten within 2 days of purchase.
• When you buy food such as fresh cooked meat they should be put in the refrigerator as quickly possible.
• Raw foods should be kept at the bottom of the refrigerator to stop raw meat juices dripping onto ready to eat foods.
• When storing ready to eat foods it is important that they are kept separate from raw foods like eggs, raw chicken and meats. This is because the outside of the egg shells and raw meats often carry food poisoning bacteria.
• Work tops and food contact surfaces such as chopping boards should be cleaned with disinfectant.
• Hands can carry harmful bacteria and whatever you touch can be contaminated. Always ensure that hands, utensils and food contact surfaces are washed properly.
• Don’t forget refrigerator handles and sink taps should also be cleaned properly.
• It is sensible to follow the use by date printed on food packs. You should also remember that once the pack has been opened, the use buy date no longer applies and should be eaten within 2 days.

Top Ten Turkey Tips

If your turkey is frozen, remember to defrost it in plenty of time, preferably in the fridge. Remove the turkey from its packaging and put it in a container, so the thawing juices can drain away and do not spill on to other foods.

The following is a guide for defrosting in the fridge:

For defrosting at room temperature allow approximately 2 hours per 2.5 lbs/1kg

• Separate the turkey from other cooked foods to prevent cross contamination.
• Remove the giblets and neck as soon as possible. The giblets are raw so they should be removed immediately or stored in a sealed container in the fridge until cooked.
• Make sure you thaw the turkey thoroughly until the legs are flexible and the ice crystals in the body cavity have melted. Remember to always wash your hands after handling with warm water and soap.
•  Clean surfaces, knives, chopping boards etc with a food safe cleaning solution that kills food poisoning bacteria.
• Once the turkey has thawed completely cook thoroughly making sure the thickest part of the meat releases clear juices, or using a meat thermometer probe the turkey making sure it has reached a temperature of above 75ºC. If it has not, return the turkey to the oven. Ideally the stuffing should be cooked separately away from the bird.

Always follow the cooking instructions however as a general guide.

• Allow 20 minutes per lb plus 20 minutes or
• 40 minutes per kg plus 20 minutes (these are based on unstuffed turkeys)
• Cool as quickly as possible (approximately 2 hours) place in a sealed container or transfer to the fridge away from raw meat. Re-heat thoroughly to above 75ºC. If serving straight away store the turkey at a temperature above 63ºC.
• It is very important to keep cooked meat and poultry in the fridge. If it is left out at room temperature food poisoning bacteria can grow and multiply.
• Any leftovers should be ideally used within 48 hours. If reheating make sure it is piping hot and never reheat more than once.
• Remember ‘if in doubt – throw it out’.

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