Safety while preparing food

Residents across the borough, in particular those aged over 60, are being urged by Basingstoke and Deane Borough Council to remember the four Cs when preparing food, cleaning, cooking, chilling, cross-contamination.

Since 2001, the number of cases of food illness, Listeria monocytogenes, have doubled for those aged 60 or over. The illness can be severe and sometimes even life-threatening.

Often found in a range of chilled, ready-to-eat foods, for example pre-packed sandwiches, pate, butter, soft mould-ripened cheeses, cooked sliced meats and smoked salmon, Listeria monocytogenes particularly affects more vulnerable people such as pregnant women, older people and those with weakened immunity.

To minimise the risk of getting the illness, chilled foods must be kept cold and eaten by their use-by dates and opened food used within two days unless the manufacturer's instructions state otherwise.

By following the ‘four Cs' you could be helping yourself to keep safe:
? Cleaning - keep yourself and your kitchen clean. Wash and dry your hands thoroughly before preparing food, after touching raw food (especially meat) and after going to the toilet. Keep worktops, chopping boards and utensils clean and change dishcloths and tea-towels regularly.
? Cooking - always check food is piping hot in the middle before eating. Don't reheat more than once and take extra care when reheating to ensure food is cooked all the way through.
? Chilling - Keep your fridge at the right temperature (ideally between 0°C and 5°C), wait for food to cool down before placing in the fridge and eat any leftovers within two days. For food being kept out, use a cool bag or box and if you're providing party food try not to leave it out for more than two hours.
? Cross contamination - Keep raw meat separate from ready-to-eat food and keep it in sealed containers at the bottom of your fridge. Never use the same chopping board or knife for raw meat and ready-to-eat food without washing the board and knife thoroughly. Don't wash meat before cooking it as it will not kill germs, only cooking it will.

Cabinet Member for the Environment and Climate Change Cllr Elaine Still said: "It's important for residents to be aware of how to prepare food in the best possible way to avoid illness, in particular those who are more vulnerable.

"By following the simple advice above, you will be less likely to cause harm to yourself, your family and friends.

"I'd like to see the number of cases of those aged 60 and over, who suffer with Listeria monocytogenes, to fall in the future."



For general information on food safety, log onto the Food Standards Agency website at http://www.food.gov.uk/ call 020 7276 8829 or email helpline@foodstandards.gsi.gov.uk.

For information about responsibilities of food businesses, log onto the council's website at www.basingstoke.gov.uk/go/foodsafety or call 01256 844844.

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