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Food manufacturers and retailers work hard to keep food safe during processing and distribution. Once we buy food and take it home that job passes to us. This A-Z provides an alphabetical guide to storing, handling and preparing food safely in the home as well as important advice on personal and kitchen hygiene. This information is also brought together in the four Fact Files which you can read online or download.   Advice Animals Anti-bacterial Aprons Babies Bacillus cereus Bacteria Barbecues Best before dates Birds Bugs Burgers Campylobacter Cans Chicken Chilled foods Chopping boards Cleaning Cling film Clostridium perfringens Colds Cooked foods Cooking Cool bags Cooling food Covering food Cross-contamination Cupboards Cuts Dairy products Danger zone Datemarks Defrosting Detergents Diarrhoea Dirt Dishcloths Dishwashers Disinfectants Doctor Dried foods Dripping food Drying hands Drying up E. coli Eating Eggs Elderly people Environmental Health Officers Extra care Fish Floors Flu Foil Food poisoning Food Standards Agency Foodborne illness foodlink Frank Freezers Fridges Frozen foods Fruit Germs Hair Hand washing Helplines Home deliveries Hot food Hygiene Ice cream Ice packs Illness Insects Instructions Insulated bags Jars Jewellery Kitchen Knives Labels Left-overs Listeria Mayonnaise Meat Microbes Microwave ovens Milk Mince Mousses Nails Nappies No Waiting Norwalk-like Viruses Nose Overstocking Parties Perishable foods Pests Pets Picnics Piping hot Poultry Pregnancy Preparation Questions Rare meat Raw foods Ready-to-eat foods Refreezing Reheating Rice Rodents Rubbish Safety seals Salads Salmonella Sausages Separate Shopping Sickness Soap Sores Spoilage Sponges SRSVs Standing time Staphylococcus aureus Stock rotation Storage jars Storage times Storing foods Symptoms Tea towels Temperatures Thawing Thermometers Tinned food Toilet Uncooked foods Undercooked foods Unwell Use by dates Utensils Vegetables Vomiting Waiting Washing hands Washing up Waste Watches X-contamination Young Zap those germs Zero-risk