In the UK there are approximately a million cases of food poisoning a year, half of which are caused by food eaten at home. For this reason, we all must understand how to properly prepare, cook and reheat our food to protect our health.

In this article, we provide some general guidance for storing and reheating leftovers, and explore some important things to consider when dealing with specific foods.

Click here to view the article.

This article tackles the following questions:-

• What is correct temperature for frozen, fridge food storage?
• What is the maximum storage temperature for chilled high risk food?
• What are the proper food storage temperatures?
• Which temperature range is the danger zone for food storage?
• What are the safe food storage temperatures in a fridge?

For answers Read More

Several of the most frequently asked questions about food hygiene concern a colour coded chopping boards set. The purpose of colour coding these cutting boards is to help prevent cross contamination of foodstuffs.

Plastic chopping boards are the most usual to have colour coded but wooden chopping boards and glass or ceramic may also be colour coded. A type of food such as raw meat will have a different colour board to raw fish, cooked meats or cooked food.

For answers on what colour to use for different foodstuffs and a free downloadable chart READ MORE

The most commonly asked questions about cooking food from frozen are listed here. (Just click on the question for the answer.)

1 Can you cook sausages from frozen?

2 Can you cook mince from frozen?

3 Can you cook salmon from frozen? Fish | Shellfish | 

4 Can you cook prawns from frozen?

5 Can you cook bacon from frozen? Gammon | Pork joints |

6 Can you cook beef from frozen? Steak | Mince | Meatballs |

7 Can you cook chicken from frozen? Whole | Wings | Legs | Breast |

8 Can you cook pork chops from frozen?

9 Can you cook burgers from frozen?

10 What can’t you cook from frozen?

Anyone who handles food must be aware of food allergens, and make sure that those with a food allergy can consume food without being harmed. To help with this, we have produced an article that answers several key questions, such as:

• What are the 14 allergens?
• What is prepacked and non-prepacked food?
• What is Natasha's Law?

For answers to these questions and more, click here to view the article.

It is a common trend, especially among home bakers, to use flowers and other plants as a cake decoration. However, it can be difficult to know which flowers are safe to eat, and which can cause serious harm.

To help with this, we have written an article that explains:

• Which flowers you can eat.
• Which herbs you can eat.
• Which flowers are dangerous.

This article can be viewed here.

Good food safety is essential to prevent food spoilage and the spread of foodborne illnesses such as food poisoning. A key part of maintaining good food safety is understanding how to cool and chill food, and how to store food after this has been done. To help with this, we have created an article that answers several key questions, such as:

• What temperature should food be stored at?
• What is the danger zone for food?
• How do you cool down food quickly?

To view this article, click here.

Food must always be stored correctly in a refrigerator to prevent cross-contamination, food spoilage and more.

To help food handlers understand how to store food in a fridge, we have created an article that provides some general refrigeration advice and details where certain food items should be stored to ensure that they remain safe to eat.

To view this article, click here.