what does use by mean in relation to food safety

Raw food may contain bacteria, which causes food poisoning.Ĭross-contamination happens when cooked or ready-to-eat food contacts raw food. Raw food must be kept separate from cooked and ready-to-eat food. know about and avoid the temperature danger zone - Bacteria grow quickly in high-risk foods that are kept at temperatures between 5 ☌ and 60 ☌.remove and avoid using foods that are past their use-by dates, spoilt, or are in damaged containers or packaging.never store food on the floor or on pallets, or in areas containing chemicals, cleaning equipment, clothing or personal belongings.store food in areas specially designed for food storage, such as refrigerators, coolrooms, pantries and food storerooms.wash and rinse any garnishes used on food.cover food with tight-fitting lids, foil or plastic film, to protect the food from dust, insects and cross-contamination.if a reusable container is in poor condition, throw it out.don’t reuse containers that are only meant to be used once.make sure food storage containers have not been used to store things other than food, and wash and sanitise them before use.store food in clean, food-grade storage containers.keep raw foods and ready-to-eat foods separate, to avoid cross-contamination.To safely store and display food, you should follow these tips: be trained in safe food handling and preparation.take extra care when preparing foods that contain raw eggs – such as egg nog, homemade mayonnaise and aioli – because bacteria on the egg shells can contaminate the food.thaw frozen food on the bottom shelf of the refrigerator to keep it out of the temperature danger zone.know about and avoid the temperature danger zone - Bacteria grow quickly in high-risk foods that are kept at temperatures between 5 ☌ and 60 ☌.avoid leaving recently cooked food out to cool for more than 1 hour as soon as food has cooled, place it in the refrigerator.make sure food is thoroughly cooked and the centre of the cooked food has reached 75 ☌.thoroughly rinse all fruit and vegetables in clean water to remove soil, bacteria, insects and chemicals.thoroughly clean, sanitise and dry cutting boards, knives, pans, plates, containers and other utensils after using them.use separate, clean utensils and cutting boards for raw foods and ready-to-eat foods, or wash and sanitise utensils and cutting boards between uses.keep raw foods and ready-to-eat foods separate to avoid cross-contamination.To safely prepare food, you should follow these tips:

What does use by mean in relation to food safety