Food Safety Basics: Simple Steps to Keep Your Food Safe
Keeping food safe is something everyone can do, no matter if you cook every day or just heat up a frozen meal. The goal is simple – avoid getting sick from what you eat. Below you’ll find quick, practical advice you can start using right now in your kitchen.
Store Food the Right Way
First things first: put food away as soon as you bring it home. Fresh meat, poultry, and fish belong in the coldest part of the fridge, usually the bottom shelf, and should be wrapped tightly to stop juices from dripping onto other items. Leftovers need a shallow container so they cool fast; aim for a temperature below 40°F (4°C) within two hours.
When it comes to frozen foods, label them with the date you bought or cooked them. Use the “first‑in, first‑out” rule – older items go in front, newer ones go to the back. If something looks discolored, smells off, or feels sticky, toss it. It’s not worth the risk.
Cook and Serve Safely
Heat kills most germs, but you need to get the temperature right. Use a food thermometer: poultry should reach 165°F (74°C), ground beef 160°F (71°C), and leftovers 165°F. If you don’t have a thermometer, make sure meat is no longer pink inside and juices run clear.
Never leave perishable food out at room temperature for more than two hours – one hour if it’s hot outside. When serving a buffet, keep hot foods hot (above 140°F) and cold foods cold (below 40°F). Rotate dishes so the fresh ones stay on top and the older ones get used first.
Keep raw foods separate from ready‑to‑eat items. Use different cutting boards, knives, and plates for raw meat and for vegetables or bread. A quick rinse of hands with soap and water before and after handling food can stop germs from spreading.
When you’re done cooking, clean up right away. Wash dishes, utensils, and surfaces with hot, soapy water. If you’ve dealt with raw meat, consider using a kitchen sanitizer or a bleach solution (one tablespoon of bleach per gallon of water) on surfaces that might have gotten contaminated.
Following these simple habits – proper storage, correct cooking temps, and good hygiene – cuts the chance of foodborne illness dramatically. You don’t need fancy equipment or endless time; just a few mindful steps each day keep your meals safe and your family healthy.
Listeria Alert: Cheese Recall Hits Tesco and Spar Stores Across Ireland
An urgent recall has been issued for 18 cheese varieties sold at Tesco and Spar in Ireland due to potential Listeria contamination. The recall includes cheeses with best-before dates in May 2025, from brands like Spar, Horgans, and Old Irish Creamery, with flavors such as Chilli and Irish Whiskey. Consumers are urged to return the products for a refund, as symptoms from Listeria can be severe.
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