Avoid the unwanted gift of food poisoning this Christmas
There are an estimated one million cases of food poisoning in the UK every year, and the Shared Regulatory Services team and Food Standards Agency (FSA) are offering advice on how to you can safely prepare turkey at home.
30th November 2018
To save your friends and family from a bout of food poisoning over the holidays, follow these Food Standards Agency tips from the Vale of Glamorgan Council to keep your festive season truly the most wonderful time of the year.
Vale Deputy Leader and Member of Shared Regulatory Services Joint Committee, Cllr Hunter Jarvie said:
“Cooking a Christmas roast for a large gathering can be a challenge, and it is vital that the turkey, or other meat of the meal, is stored, defrosted and cooked correctly. Likewise, leftovers from Christmas need to be reheated and consumed within specific timeframes in order to avoid food poisoning.
“This is why Shared Regulatory Services are supporting the Food Standards Agency in helping you to relieve some of the stress of preparing your Christmas meal and to keep your family safe during the festive period.”
Here are 4 top tips for you to follow:
When Christmas food shopping, take sufficient bags with you so that you can separate out raw and ready-to-eat foods to avoid cross-contamination.
Check the guidance on your turkey to ensure you have enough time to fully defrost it – it could take as much as 4 days.Don’t wash raw turkey; it just splashes germs onto your hands, clothes, utensils and worktops.
To work out the cooking time for your bird, check the instructions on the packaging. Check that: the meat is steaming hot throughout; there is no pink meat visible when you cut into the thickest part and meat juices run clear.
Whether you cooked your turkey from frozen or fresh, your turkey leftovers can be used to make a new meal (such as a turkey curry). This new meal can then be frozen, but make sure you only reheat it once.
Adam Hardgrave, Head of Foodborne Disease Control at the Food Standards Agency, said: “The four C's of food hygiene: Chilling, Cleaning, Cooking and avoiding Cross-contamination are important throughout the year, but especially at Christmas.
“In the flurry of preparing the Christmas meal, it’s important to remember to plan ahead and allow plenty of time. Remember that an average-sized turkey can take four days to fully thaw in the fridge, and it is vital to thoroughly cook a turkey so that the meat is steaming hot, there is no pink meat visible, and that the meat juices run clear.”