Safe food handling

Safe food handling

Food handling practices

Food can become contaminated at any point of the food chain having serious or even fatal consequences for your health.

Proper food handling practices can significantly reduce the risk of foodborne illness.  A basic knowledge of the keys to safer food will help you protect the health of your family, friends, customers and the reputation of your food business. 


Television chefs could do more to teach viewers about safe food handling

20 September 2016

Researchers from Kansas State University (USA) and Tennessee State University (USA) have found that the majority of television cooking shows featuring celebrity chefs around the world demonstrate unsafe food handling practices...


How to reduce acrylamide formation at home (Infographic)

28 June 2016

This is an infographic outlining how to reduce acrylamide formation at home.


Consumer survey of UK kitchens reveals poor food safety perceptions and behaviour in older people

20 May 2014

Research revealed that food safety was not a priority for most households and in some cases ‘lay’ or ‘common sense’ knowledge took precedence over expert advice.


Practical classes more effective than theory classes in teaching food safety risks to children

29 January 2014

A team of researchers from a variety of Italian universities investigated methods of effectively communicating food safety risks to children. The researchers conducted a study in primary schools to evaluate children’s understanding...


Cooking with a grill, over an open flame, frying or smoking your food

30 November 2011

When grilling your food, using an open flame, frying or smoking your food it is important that you pay attention to a few simple food handling and cooking tips.


The why, how and consequences of cooking our food

08 November 2010

Despite opposing views as to its origins, cooking has been around for a long time and continues today to play a fundamental role in daily life across the globe.


What happens when we cook food? Understanding acrylamide formation

31 October 2008

For many thousands of years, people have used heat to cook foods. However, the process of heating can lead to the formation of less favourable substances, such as acrylamide.


Food safety tips for travellers

13 November 2007

For many Europeans the Autumn and Winter seasons are the ideal periods to explore more exotic holiday destinations, but travellers should be cautious, especially if they intend to visit developing countries...


From Farm to Fork: Food and the consumer, a shared responsibility

16 December 2006

Information to ensure the safety of food has never been greater. The consumer needs to protect himself against food-borne diseases...


From farm to fork: Eating outside the home and the risks involved

06 November 2006

One link in the food chain from farm to fork which deserves special attention is the preparation of meals outside the home - restaurants, hospitals, nursing homes, child care establishments, schools, canteens, aeroplanes, wedding parties...


Chilling out: Freezing foods for quality and safety

01 March 2002

Frozen vegetables and herbs, ready-to-heat meals and gourmet ice cream - the variety of frozen foods in supermarkets has grown markedly since the introduction of frozen food in the 1930's. In this article Food Today looks at the process of freezing and its role in helping to preserve foods and provide convenience and variety.


Containing microbiological cross-contamination

01 June 2001

Cross-contamination is the transfer of pathogenic (disease-causing) microbes from contaminated foods (usually raw) to other foods, either directly or indirectly. It is a major cause of food poisoning, but is easy to prevent...


The safety of fresh fruits and vegetables

01 September 2000

A diet rich in fresh fruits and vegetables is important to maintaining good health. However, fresh produce can sometimes be a source of foodborne illness.


What to do if the freezer stops

01 December 1999

The freezer plays an important role in household management. If it stops working, several steps should be taken to prevent food safety problems and unpleasant odours.


A safe approach to outdoor eating

01 May 1999

The warm weather is on its way, and with it comes the time for barbecuing, picnicking and outdoor activities. But as the temperature rises, so does the activity of bacteria which may spoil your foods.


Food safety: Basic rules

01 March 1998

Recent research carried out throughout the European Union revealed that 11% of the foodstuffs monitored by national authorities did not comply with food legislation.