Safety


Food and water safety is important if your immune system is weakened. Bacteria and viruses can be passed onto your foods and drinks if they are not handled properly, causing a number of illnesses such as diarrhoea, vomiting, nausea, headache, fever, and stomach pain.
You should wash your hands with anti-bacterial soap before handling and eating your food. All the equipment and containers for food should be washed with hot soapy water before and after use. Using different chopping boards and knives for raw and cooked food can prevent cross-contamination. All fruit and vegetables should be washed thoroughly with clean and safe water. All meat must be cooked to a well-done stage, i.e. 75oC. Do not eat any raw food, especially eggs, fish and poultry.
Always keep leftover food in a refrigerator between 2-5oC and eat it within 3 days. Frozen food must be kept in a freezer at -18oC or below. Store cooked food above raw food. If dishes are reheated, they must be heated to 82oC or above. Do not reheat your food twice. Do not eat any food that is expired. Trust your senses, if they smell bad, taste sour or look abnormal, discard them straight away!
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