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How to reduce the chances of getting food poisoning

• Always wash your hands with hot soapy water before and after preparing food, after contact with pets or farm animals, after contact with faeces (nappies, diarrhoea or used laundry)
• Make sure that meat and chicken are thoroughly cooked
• Use separate chopping boards and utensils for raw and cooked food.  If this is not possible make sure they are thoroughly cleaned in between use
• Keep foods at the correct temperature, don't leave chilled and cooked foods at room temperature
• Keep raw foods separate from cooked food separate in the fridge.  Raw meat should always be kept on the lowest shelves to avoid the juices dripping onto cooked foods
• Take note of use by dates on packs of food.  Use by dates are put on perishable foods which could cause food poisoning if eaten after the date shown

If you work as a food handler, handling high-risk foods, as a general rule you should not return to work if you have been suffering diarrhoea and/or vomiting until you have been symptom free for 48 hours.

If you think you may have contracted food poisoning from food bought within the Borough of Hastings please contact us.

Visit www.hpa.org.uk for further information.

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Information fact sheets

• Aeronomas (.pdf 79KB)
• Campylobacter (.pdf 160KB)
• Clostridium Perfringens (.pdf 80KB)
• Cryptosporodiosis (.pdf 89KB)
• Dysentery (.pdf 85KB)
• Food poisoning (.pdf 79KB)
• Giardia Lamblia (.pdf 86KB)
• Listeriosis (.pdf 80KB)
• Salmonella (.pdf 82KB)
• Scarlet Fever (.pdf 83KB)
• Shigella (.pdf 78KB)

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