The importance of Food Safety cannot be understated in any catering provision whether that be in schools, businesses, or at home, and Red Box Consultancy Services have a wealth of experience providing Food Safety support to clients across various sectors including Schools & Academies, Oil & Gas & Marine, and Business & Industry.

 

However, despite its importance, Food Safety does not have to be a daunting or overwhelming issue and with that in mind, we have identified 10 Food Safety trivia facts to help present some key elements of Food Safety in a bite-size format:

 

1. Handwashing Impact – Washing your hands with water and soap is one of the most effective ways to prevent the spread of germs and studies have shown that Efficient handwashing can reduce the risk of foodborne illness by up to 50%.

 

2. Temperature “Danger Zone” – The “Danger Zone” is the name given to the temperature range between 8°C and 63°C. Keeping food out of this temperature range is critical to prevent illness as Bacteria grow rapidly within this temperature range.

 

3. The “Five-Second” Rule – Sadly, the “Five-Second” rule is a myth. Upon contact with a contaminated surface, Bacteria will almost instantly transfer to food.

 

4. Cross-Contamination – This is one of the most common causes of foodborne illness. Examples of cross-contamination include raw meat juices coming into contract with utensils, ready-to-eat foods, or surfaces.

 

5. Shelf Life of Leftovers – Leftovers stored in the refrigerator should be consumed within 3-4 days. After that, even if the food still smells and looks okay, the risk of harmful bacterial growth will have increased significantly.

 

6. Refrigeration Time Limits – Even at refrigerated temperatures, bacteria like Listeria monocytogenes can still multiply. This is why ready-to-eat foods such as soft cheeses and deli meats should be consumed quickly.

 

7. Reheating Leftovers – To ensure any potential bacteria are killed, an internal temperature of at least 75°C should be reached when reheating any leftovers.

 

8. Produce Washing – All produce, including pre-washed and ready-to-eat, should be washed again at home. This will help to remove any contaminants, bacteria or lingering pesticides.

 

9. Plastic Cutting Boards – Contrary to popular belief, if not properly sanitised plastic cutting boards can actually harbour more bacteria than wooden ones. This is due to natural antibacterial properties that wood has. However, both types of board will need regular cleaning and disinfection to ensure full safety.

 

10. Honey for Infants – Honey should NEVER be given to infants under one years old. This is due to the risk of botulism caused by the bacteria Clostridium botulinum found in honey that can cause serious illness in babies.