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*Check fish is fresh - look for clear bright eyes and firm texture.
*Check fruit (including dried) and nuts are fresh with no blemishes, mould or insect holes.
*Store in dry, cool conditions.
*Ensure dairy products (including milk, cream, yoghurt, soft cheese, eggs) are kept refrigerated when not in use.
*Keep fresh meat and defrosting foods at the bottom of the fridge to prevent dripping onto other foods.
*Avoid eating pate, soft cheese and foods containing raw eggs if you are pregnant, elderly or have low resistance to infection. You should also avoid giving these foods to babies and young children.
*Put chilled and frozen foods in the refrigerator or freezer as soon as you can.*Try not to overload your fridge - it's essential that you keep turkey leftovers, other cooked meats, trifles etc. refrigerated - store drinks elsewhere if necessary.
*Keep the refrigerator/freezer at the correct temperature and use a thermometer. *Refrigerator - below 5C. freezer below - 18C.
*Observe microwave cooking and standing times and adjust according to the microwave's wattage.
*Check "use-by" dates on pre-packed and perishable foods. No food should be sold after its "use-by" date. Foods sold after their "best before" date may be sold provided they are safe to eat.
*Wash hands thoroughly before preparing food.
For more information the Food Standards Agency and Foodlink (part of the Food and Drink Federation) produce a range of leaflets , posters and information packs which provide useful information for food businesses and members of the public. Most leaflets are free and available in community langauges.
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