Kitchen hygiene tips to prevent food poisoning

Each year, one third of the declared foodborne illnesses in France occur at home. These incidents may be due to improper food storage, a break in the cold chain, or cross-contamination.

The most vulnerable individuals are young children, pregnant women, and elderly people whose health is weakened.

Here are ten simple measures recommended by ANSES to prevent microbiological risks:

• Wash hands thoroughly with water and soap before and during meal preparation.
• Avoid preparing meals if experiencing symptoms of gastroenteritis. If unable to arrange for a replacement, be extremely careful about handwashing and prefer foods requiring minimal preparation.
• Immediately clean refrigerator surfaces if food spills occur.
• Use a separate cutting board for each type of food: one for raw meat and fish, another for vegetables and cooked products.
• Do not keep food at room temperature for more than 2 hours before refrigerating.
• For highly perishable unpackaged foods, a storage duration of less than 3 days is frequently recommended. Consult with retailers.
• Keep refrigerator temperature at 4°C in the coldest zone and check door seals for tightness.
• Consume ground meat thoroughly cooked through for young children, pregnant women, and immunocompromised individuals.
• Avoid consuming raw meat or fish (tartare, carpaccio) and raw milk dairy products (except cooked pressed cheeses such as Gruyère or Comté) for the same at-risk groups.
• Do not store meals or infant milk bottles for more than 48 hours at 4°C. For the most sensitive infants, prefer sterile preparations in liquid form.