FSA survey finds people taking risks with food safety
The Food Standards Agency (FSA) has revealed some of the main food hygiene mistakes made by consumers.
The Consumer Insights Tracker is a monthly survey conducted by YouGov with 2,000 adults in England, Wales, and Northern Ireland.
November’s edition shows 46 percent of people don’t always check use-by dates before cooking or preparing food at home and 45 percent say they would be likely to leave food from the fridge out after it is served and eat it a few hours later.
Around two in five respondents at least occasionally cook raw meat, such as turkey or sausages, past the use-by date. A use-by date is about safety, while best before relates to quality. Food should not be eaten after the use-by date. Almost a quarter said they would be unlikely to ask if their guests have any food allergies or intolerances.
Avoidable risks
Robin May, FSA chief scientific advisor, said the data shows people are taking unnecessary and avoidable risks in the way they cook, prepare, and store food.
“No one likes being ill over the holidays, especially at a time when friends and family come together, including people who are more vulnerable to food poisoning, such as older relatives or those who are pregnant. If you’re cooking for a crowd, there’s lots to think about and maybe not much room in the fridge.”
A third of respondents don’t always wash their hands before cooking or preparing food at home and over a quarter said they would be likely to store food that should be refrigerated in another cool place due to a lack of fridge space. Keeping the fridge at the correct temperature of 5 degrees C (41 degrees F) or below helps prevent food poisoning.
“If you do get diarrhea and vomiting this Christmas, there are steps you can take to avoid passing it on to your family,” said Dr. Gauri Godbole, deputy director at the UK Health Security Agency.
“Clean surfaces regularly with bleach and wash your bedding at temperatures of 60 degrees C (140 degrees F) or higher. Avoid preparing food for others if you have symptoms and don’t visit vulnerable people for 48 hours after symptoms have stopped. Keep washing your hands – alcohol gels don’t work on all bugs.”
Ireland statistics
Another survey has found 55 percent of people are concerned about cooking their turkey correctly and 30 percent are worried about timing, so it is ready with all the other dishes.
The survey by Safefood revealed that 60 percent of people begin their Christmas dinner planning in early December with 26 percent starting it just a few days before the main day. Safefood promotes food safety and nutrition in Northern Ireland and the Republic of Ireland.
The cost of living is still having an impact with more than 1 in 3 shopping around for cheaper food options and 27 percent cooking a smaller-sized turkey.
Safefood also found that 43 percent will have turkey leftovers for up to two days after Christmas.
Trish Twohig, director of food safety at Safefood, said: “With over half of people who are cooking Christmas dinner this year worried about either under- or over-cooking their turkey, we’ve got all the practical tools you need on how to cook what is probably the most anticipated meal of the year. Using a meat thermometer to check the thickest part of the turkey has reached 75 degrees C (167 degrees F) is the fool proof way to knowing it’s fully cooked and will be deliciously juicy.”
Turkey should be stored on the bottom shelf of the fridge. It should not be washed as this can spread harmful germs to sink and kitchen surfaces – proper cooking will kill any bacteria. Always cover any leftovers and place them in the fridge within two hours of cooking. Once in the fridge, leftovers should be eaten within three days. Only re-heat food once.
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