Avoiding food-related personal injury through use of the '4 Cs'

It is estimated that thousands of cases food poisoning-related personal injury could be avoided each year if people, in both private homes and the hospitality industries, took the issue of food hygiene more seriously.

However, the reality is that despite many years of food safety campaigns, recent years have seen rises in the numbers of personal injury cases arising out of food-borne bacteria such as campylobacter and salmonella.

In response to concerns over food hygiene complacency in UK kitchens, the Food and Drink Federation (FDF) has issued advice to all those involved in food preparation. It is based around the "4 Cs".

Cooking times - Follow cooking time and temperature directions; eat food before use-by-date expires; do not leave cooked food uneaten for long periods.

Chilling - Ensure foods are stored at appropriate temperature; defrost foods appropriately before cooking; never put warm and hot foods in fridge.

Cross-contamination - Keep raw and cooked food separate; use separate utensils for raw and cooked food; don't wear jewellery while preparing food; keep pets away from food.

Cleanliness - Always wash hands, surfaces and utensils thoroughly; ensure rubbish bins are covered; have a good supply of appropriate cleaning equipment.

Melanie Leech, director general with the FDF, comments, "Food safety is the number one priority for the food and drink manufacturing industry and we believe it's also important for consumers to understand food safety in the home. FDF's foodlink website provides a range of advice and downloadable resources to help consumers learn more about food safety and hygiene. FDF is proud of our long association with Food Safety Week and our continuing partnership with the Food Standards Agency in this area."

The FDF's website can be found here.

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