keep raw and cooked foods separate

ensure fridge temperature is below 5 C

ensure freezer temperature is at/below 18 C

wash hands before preparing food and after touching any possible source of contamination- dustbins, door handles, eggs, raw meat/fish, your nose or mouth

do not touch sink taps, fridge door handles etc with contaminated fingertips as these will then become a source of contamination every time they are used

replace dish cloths daily (or bleach/boil daily), wash after use and store as dry as possible

when washing up, remove all visible traces of food, wash in hot water (use rubber gloves to allow a high temperature to be used), allow washing up to dry naturally then buff it up using a tea towel

replace tea-towels regularly - a damp one is an ideal bacteria breeding ground

do not delve through cutlery drawers etc with dirty hands or you will contaminate everything you touch!

thaw and store chickens/raw meat etc at the lowest point in the fridge so that it will not drip onto other foods

change hand towels daily to avoid build-up of bacteria and moisture

keep soap bars as dry as possible to avoid bacterial growth - or use liquid soap in a dispenser

promptly dispose of rubbish and food waste in which bacteria thrive and vermin are attracted to

surfaces and chopping boards used to prepare raw foods should be mopped with kitchen roll then thoroughly washed. Plastic chopping boards are easier to keep clean than wooden ones although it is thought that wooden boards may contain as natural antibacterial agent.

keep all food covered to ensure it cannot be contaminated by flies

use separate plates for pets which are often carriers of campylobacter

do not buy dirty or eggs with cracked shells; store eggs in the fridge to discourage bacteria growth; wash your hands after handling eggs and never eat uncooked eggs

inadequately cooked food - use a food thermometer if in doubt but clean it before each use otherwise you could be introducing new bacteria every time you insert it!

food prepared in advance and kept at room temperature- thus allowing bacteria to multiply

inadequate thawing of raw foods (eg chicken and turkey)

unless the pack states the product CAN be cooked from frozen, food should be thoroughly defrosted before cooking

cross-contamination from raw to cooked foods

handling food when infected with food poisoning bacteria

Cornish pasties, sandwiches and meat pies - often stored at room temperature rather than refrigerated

food kept warm (but not hot enough) under strong lights eg canteens, motorway services

kebabs - uncooked slices can be served; re-heating is common and may be inadequate

take-away food (especially Indian or Chinese) prepared out of sight, kept hot for long periods or inadequately re-heated in microwave ovens

mayonnaise - possibly made from under-cooked/raw eggs; storage temperatures unknown

restaurant soup - could be made from previous day's left-overs; but usually OK if tinned or powdered

sauces containing egg yokes

buying frozen/chilled foods and leaving them in a warm car/kitchen prior to correctly storing/preparing

raw meat and fish should always be stored at the bottom of the fridge to prevent any fluids dripping onto cooked/ready-to-serve food below

Remember : cooked meat, fish, eggs and dairy products should never be kept in warm surroundings for more than 2 hours

Pets must ALWAYS be banned from the kitchen and cats never allowed to roam on worktops where food is prepared.

cooked vegetables and well-washed salads

dry, salty foods such as nuts, crisps, anchovies and olives

fresh fruit (washed/peeled), fruit juice, jam, pickles, bread and biscuits are too acidic, too sugary or too dry to allow bacteria to multiply

tinned foods are usually subjected to sufficient heat to kill bacteria BUT the can must be undamaged and with no dents or rust

dried foods

fish and chips from fish and chip shops - cooked to order in hot fat from fresh or frozen (not reheated) ingredients

frozen foods which are transferred to the home freezer within less than an hour (less in hot weather)

Most foods which are fried or grilled and immediately eaten are OK since they are subjected to high temperatures (but ensure they are cooked right through)

fish has to be transported on ice or it rapidly goes off. As it cooked at a high temperature and promptly served, the risks are reduced