Avoid food poisoning this Christmas
The last thing you want over the holiday season is food poisoning. Follow Dr Sarah Brewer's advice to avoid problems in the kitchen this Christmas
Keep raw poultry away from ready-to-eat foods.
Store raw foods below ready-to-eat or cooked foods in the fridge.
Use a separate chopping board for raw poultry/meat.
Wash and dry your hands thoroughly after handling raw poultry.
Clean all utensils and worktops with an antibacterial spray.
Ensure frozen turkeys are properly defrosted, otherwise bacteria could survive the cooking process.
Dont wash the turkey (or other poultry) as this increases the chance of bacteria splashing onto worktops, dishes and other food.
Use a meat thermometer to ensure the turkey is properly cooked none of the meat should remain pink, and juices will run clear when you pierce meat.
Cover leftovers, cool and put in the fridge within 90 minutes.
Use leftovers within two days and reheat until steaming hot. Never re-heat poultry more than once.
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