Don’t forget the four Cs of food hygiene

COUNCIL bosses are stepping up the war on food poisoning as part of a national campaign.

Food Safety Week is taking place this week to promote good food hygiene in the home, particularly in the summer months when the levels of food poisoning cases rise.

As part of the promotion, Northumberland County Council is reminding people of simple steps they can take to avoid falling ill, such as storing, handling and cooking food properly and being aware of the four Cs — cleaning, cooking, cross-contamination and chilling.

Tips include:

l clean kitchen surfaces after preparing food.

l always wash your hands, utensils and surfaces after handling raw meat, poultry, fish or other raw food.

l use separate cloths for separate tasks and where practicable use disposable ones.

l always follow recipes and label instructions on cooking times and temperatures.

l check food is piping hot before serving and make sure sausages, burgers, pork and poultry are cooked right through.

l keep raw food separate from cooked and ready-to-eat food and ideally use separate chopping boards for raw and cooked foods.

l do not put food directly into the fridge or freezer, let it cool first.

l don’t use food or drink after the use by date, even if it looks and smells fine.

Best before dates are more about quality than safety, but eggs shouldn’t be eaten beyond this date.

For more advice visit or contact the council’s Public Protection Commercial Team on 0845 600 6400.