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Food poisoning - to avoid - Basic Rules

When storing food in a fridge the following basic rules apply -

3. Always store uncooked meat and poultry on the bottom, where it can"t possibly drip on other food - particularly food that won"t be cooked, such as cold meat and salads.

4. Always ensure that your fridge is operating at 8C or below; 5C is safer.

The designers of modern domestic refrigerators, don"t help matters by putting salad bins at the bottom of fridges - so that any drips from uncooked meat and poultry falls on them. This is just plan stupidity.

If "holding" warm food, ensure that it is kept at over 63C. A lower temperature than this is ideal for encouraging bacteria to grow. See 'Food Poisoning'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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