Your guide to not poisoning yourself

We get for a lot of new students, moving to uni might mean you're also cooking regularly for yourself for the first time. Whether you’re whipping up a quick snack between lectures or preparing a full meal, it’s important to understand the basics of food safety. This guide covers the key points you need to know to ensure your food is safe to eat and how to avoid any nasty surprises like food poisoning.

1. Keep it clean

Cleanliness is key to avoiding the spread of harmful bacteria in your kitchen. Make sure to:

• Wash your hands: Always wash your hands thoroughly with soap and water before and after handling food, particularly raw meat, fish, eggs, and vegetables.
• Clean surfaces and utensils: Regularly clean kitchen surfaces, chopping boards, and utensils with hot, soapy water. Be extra cautious if you’re preparing raw and cooked foods at the same time.
• Wash fruits and vegetables: Even if you plan to peel them, washing fruits and vegetables under running water helps remove dirt, bacteria, and pesticide residues.

2. Cook food thoroughly

Cooking food properly is essential for killing harmful bacteria. Here are some tips:

• Check your meat: Make sure that meat, poultry, and fish are cooked all the way through. They should be steaming hot with no pink meat visible, and juices should run clear. For extra safety, use a food thermometer – meat should reach at least 75°C in the thickest part.
• Reheat leftovers safely: Leftovers should be reheated until they’re steaming hot all the way through. Never reheat food more than once, as this increases the risk of foodborne illnesses.

3. Chill food correctly

Keeping food at the right temperature helps prevent the growth of harmful bacteria:

• Use your fridge properly: Make sure your fridge is set to 5°C or below. Always store raw meat, fish, and poultry on the bottom shelf, separate from ready-to-eat foods.
• Cool leftovers quickly: If you have leftovers, cool them quickly and store them in the fridge or freezer within two hours. Remember to use airtight containers to keep them fresh and safe.

4. Avoid cross-contamination

Cross-contamination happens when bacteria are transferred from one food or surface to another. To prevent this:

• Use separate equipment: Use different chopping boards, plates, and utensils for raw and cooked foods to avoid spreading bacteria.
• Store food safely: Keep raw foods, especially meat, fish, and poultry, separate from ready-to-eat foods in your fridge. This prevents any harmful bacteria from raw foods contaminating other items.

5. Check use-by dates

Pay attention to use-by dates on food packaging:

• Follow use-by dates: Use-by dates are there for a reason – they indicate the date by which the food should be eaten for safety. Never eat food after its use-by date, even if it looks or smells fine.
• Understand best before dates: Best before dates refer to quality rather than safety. Foods may still be safe to eat after their best before date, but they might not be at their best in terms of flavour and texture.

6. Be cautious with allergens

If you have a food allergy or intolerance, or if you're cooking for someone who does, it’s essential to be vigilant:

• Read labels carefully: Always check food labels for allergen information.
• Avoid cross-contact: Keep allergenic foods separate and clean all utensils, surfaces, and hands thoroughly after handling them to avoid cross-contact.

Understanding and practising these basic food safety rules can help you stay healthy and enjoy your time at university without any unwelcome interruptions. 

For more detailed information and advice, check out the Food Standards Agency’s Student Guide to Food Safety and Hygiene. Happy cooking!