Q28. What is food safety?

A28. This is used to describe the preparation, cooking and storing of food to prevent the risk of food poisoning. It also includes food processing and guidelines on good kitchen hygiene.

Examples of this include washing your hands before working with food, keeping raw and cooked food separate and consuming food before its ‘use by’date.

FAQS Index : Food Poisoning FAQ


Food Poisoning FAQs

  1. What causes food poisoning?
  2. Who is more likely to get food poisoning?
  3. Is food poisoning worse for some people than others?
  4. Can the symptoms of food poisoning be mistaken for another illness?
  5. Who has a higher risk of food poisoning?
  6. What are the symptoms of food poisoning?
  7. Which foods are most likely to cause food poisoning?
  8. What is e coli?
  9. What is salmonella?
  10. What is campylobacter?
  11. What is listeria?
  12. What is norovirus?
  13. What is staphylococcus?
  14. Which parasites cause food poisoning?
  15. Which wild mushrooms cause food poisoning?
  1. Should you contact your GP if you have food poisoning?
  2. How do you treat food poisoning?
  3. Are there any complications with food poisoning?
  4. I have developed food poisoning after eating a takeaway: should I report this?
  5. Can you prevent food poisoning?
  6. What is cross contamination?
  7. What is ‘food irradiation?’
  8. Why is listeria dangerous for pregnant women?
  9. What are the risks of food poisoning in children?
  10. Why are older people likely to get food poisoning?
  11. How is food poisoning diagnosed?
  12. What is dehydration?
  13. What is food safety?
  14. How common is food poisoning?
  15. What is the outlook for food poisoning?

Food Poisoning Guide

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