Robin May, Chief Scientific Advisor at the FSA, warns, 'Don't be a turkey - our new data shows us that people are taking some unnecessary and avoidable risks in the way they cook, prepare and store food.' This highlights the prevalent negligence surrounding food safety during the festive season, indicating that individuals may not recognize the risks of improper food handling.
According to an FSA survey, nearly half of Britons are engaging in what's termed 'buffet roulette' by leaving food out of the fridge for hours. Their guidance indicates that food should only be kept unrefrigerated for a maximum of four hours, emphasizing the risk of accelerated bacteria growth with improper food storage.
The FSA's recommendation stresses the importance of maintaining fridge temperatures at 5°C (41°F) or lower, to ensure food safety. Checking these temperatures weekly with a thermometer is crucial to prevent food spoilage and reduce the risk of foodborne illnesses after holiday meals.
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