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| About Food Safety Week |
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| Celebrity Tips |
Celebrity chefs give their top food safety tips for National Food Safety Week
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Ban dogs and cats from the kitchen and kitchen surfaces and get rid of tea towels from the kitchen as they can harbour germs. Invest in rubber gloves so washing up can be done in very hot water - this way the dishes will dry more quickly and you won’t need any tea towels. Phil Vickery, ITV's This Morning and BBC's Ready Steady Cook |
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| To avoid cross-contamination in the fridge, always ensure any foodstuffs are covered well with plastic film. Ready Steady Cook production team, BBC's Ready Steady Cook |  |
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Stir fry food in a very hot wok. The hotter the wok, the tastier and safer the food.
Ken Hom, Chef and Restaurateur |
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| Use three chopping boards - one for raw, one for cooked and one for smelly foods (eg garlic and onions).
Keep raw and cooked foods apart in your fridge with raw placed at the bottom.
Shop for food as regularly as possible and always return home to unpack your food shopping immediately. Antony Worrall Thompson, Notting Grill |  |
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A great deal of food poisoning occurs when people leave food at room temperature for too long to cool off. Remember to cool on ice and keep it refrigerated. Also, when putting foods, particularly meat and fish, in the deep freeze, always label and date them. Raymond Blanc, Le Manoir aux Quat' Saisons |
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| Keep a separate board for raw meat and fish to prevent contamination with other foods. Lesley Waters, BBC's Ready Steady Cook |  |
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Remember that bacteria are invisible - but omnipresent. Antonio Carluccio, The Neal Street Restaurant |
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| Always have kitchen rolls at the ready instead of tea towels to keep bacteria at bay. Tony Tobin, BBC's Ready Steady Cook |  |
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Don't just use soapy water to clean kitchen equipment, use disinfectant or diluted bleach. Michel Roux, La Gavroche |
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| I always have plenty of hygienic wipes handy in the kitchen. Brian Turner, BBC's Ready Steady Cook |  |
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Common sense and good food knowledge. Mark Hix, Head Chef, The Ivy |
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| Disinfectant and hot water kill all bugs and are better for the environment than expensive sanitisers. Prue Leith OBE, Writer & presenter |  |
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