Food tips from the HPA for a safe, happy & germ-free Christmas

18 December 2009

With preparations for Christmas currently underway, the agency is issuing a reminder about the basic rules for safe food storage, preparation and cooking.

Professor Qutub Syed, Director Health Protection Agency (HPA) North West, said: "There's enormous pressure on people who are required to cater for large gatherings at Christmas time and it's sometimes easy to forget the basic rules of food preparation.

"We are advising that great care should always be taken when catering, whether cooking Christmas dinner for the family or preparing snacks and canapés for social gatherings. We've all looked forward to Christmas for many months and it would be sad if the festivities were to be ruined by an outbreak of avoidable illness."

Most food poisoning cases can be avoided by following some simple rules when defrosting, cooking and using the leftovers of your turkey. Follow these rules and have a safe, germ-free and happy Christmas:

• Buy your "fresh" turkey as late as possible and store it in the fridge, but not in a way that may risk contaminating other foodstuffs. Cook the turkey within two days of purchase.
• If buying a frozen turkey, put it in the home freezer as quickly as possible after purchase.
• Ensure that meat and poultry are thoroughly defrosted before cooking. A large turkey will often take much longer to defrost than people think. It can take as long as a couple of days, so it is important to be certain that it has defrosted.
• If the turkey is stuffed before cooking, allow an extra 10-15 minutes of cooking time for every pound/450G of the bird's weight.
• If food has been cooked and frozen, never freeze it again after it has been defrosted.
• Check use-by dates on packaging and pay particular attention to perishable foods, such as vacuum packed smoked salmon or ham and dairy products.
• Store food properly, keeping raw meats, including turkey, well away from cooked meats and produce that will not require cooking, such as bread and salad vegetables. This is to avoid the risk of cross-contamination.
• Store raw meat and poultry on the bottom shelf of the fridge.
• Use separate knives and chopping boards for raw and cooked products.
• Ensure that raw poultry and meats, including sausages, are thoroughly cooked.
• Fridges should be kept below 5 Centigrade and freezers below - 18 Centigrade.
• For dealing with leftovers: keep leftover turkey in a sealed container in the fridge, if it is not kept cold food poisoning bacteria can grow. Try to use leftovers within 48 hours. If re-heating leftover turkey, always ensure its piping hot all the way through before you eat it and don't re-heat turkey more than once.
• Wash hands thoroughly before handling any food, immediately after handling raw food, after going to the lavatory and before eating.

Prof Syed said, "When we are busy during the holiday season it is easy to forget to wash our hands.  It is so important for people to make sure their hands are washed before handling any food, immediately after handling raw food, after going to the lavatory and before eating.

He said, "We want everybody to have a safe and happy Christmas and to enjoy their festive meal without worrying about food poisoning!"

Press release issued by Hugh Lamont, Communications Manager, HPA North West. Tel. 07764-906508

Notes to Editors:

Figures for Cheshire & Merseyside:
In 2008 (to week 52) there were 2,389 cases of food poisoning including Campylobacter, Listeria and Salmonella.

Figures for Greater Manchester:
In 2008 (to week 52) there were 2,653 cases of food poisoning including Campylobacter, Listeria and Salmonella.

Figures for Cumbria and Lancashire:
In 2008 (to week 52) there were 2,450 cases of food poisoning including Campylobacter, Listeria and Salmonella.

Last reviewed: 18 December 2009