Eat safe this summer
Food hygiene experts are promoting the importance of the four C’s this summer – to keep Richmondshire residents safe from episodes of food poisoning.
Research shows the people have a lack of knowledge of Chilling, Cooking, Cleaning and avoiding Cross-contamination.
The Food Standards Agency’s Food and You Survey, which collects information on food safety through 3,118 interviews across England, Wales and Northern Ireland, found that in Yorkshire and the Humber:
- 51% said they did not know what the fridge temperature should be, suggesting that many people’s fridges may not be between the recommended 0 and 5°C.
- Some people thought the correct method for defrosting meat or fish was leaving it at room temperature, putting themselves at higher risk of food poisoning as germs multiply more quickly at room temperature.
- A third said that they never change chopping boards between different types of foods, which increases the risk of cross-contamination between raw and ready-to-eat foods. This was more than any other English region, Wales or Northern Ireland.
- There are still a high proportion of people eating meat that is pink or has pink/red juices, against recommended practice
- 14% of respondents do not always wash their hands before starting to prepare food, despite the FSA’s recommendation that people wash their hands thoroughly before cooking and after touching the bin, going to the toilet, handling pets or handling raw food.
Councillor Ian Threlfall, Deputy Leader of the Council said: “These figures show that there's more that people could do to keep themselves and their loved ones safe this summer. That's why we are working with the Food Standards Agency to promote good hygiene practices.”
He said the authority is supporting Food Safety Week (19 – 25 June) which aims to encourage better hygiene practices for summer.
For tips on how to stay safe this summer visit: https://www.food.gov.uk/safe-summer-food