Avoid food poisoning 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.

• Don’t 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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