Good hygiene practices

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

16 December 2016

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


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...


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

20 May 2014

Research conducted by the University of Hertfordshire, UK, and commissioned by the UK Food Standards Agency (FSA), investigated what happens in household kitchens to assess food safety risks in domestic environments...


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...


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...


Proper food storage in the refrigerator

01 January 2001

Refrigerator storage is an important way of keeping food safe. The cool temperature helps to keep the food fresh and slow the growth of most harmful microbes. At the same time, it does not change the characteristics of the food.


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.If you respect some basic good hygiene rules, you can enjoy a wide variety of fresh fruits and vegetables.


Handling leftovers safely

01 April 2000

Most people hate to throw out food that has not been eaten at the end of a meal. At the same time, improper handling and storage of leftovers is one of the most common causes of food poisoning in the home...


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. The same research also revealed that 21% of the two million points of sale (shops, hotels, restaurants, wholesalers) did not conform to the appropriate hygiene rules.