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Summer Food Safety

Bangladesh is the region of moe temperature and more humidity. That's why it's important to be careful about food handling, cooking, and storage because bacteria thrive in warmer weather.

Bacteria in food multiply faster in hot, humid weather. Most home kitchens aren’t designed for the safe handling of large quantities of food. Preparing and eating food outdoors – in the garden, when camping or at picnics and barbecues – can also be difficult, where refrigeration and places to wash hands are not readily available.

Food poisoning can cause vomiting and diarrhoea and may be quite serious for children, older people and people with conditions that weaken their immune systems. Prevent food poisoning from spoiling your summer fun. Follow these simple steps to keep food fresh and safe in summer -

  • Make sure the fridge temperature is below 5 °C and keep your freezer at minus 15 °C to minus 18 °C. Stock your cooler well with ice packs or clean ice. Keep salads fresh and meat safe in the cooler or fridge at 5 °C or less until cooking or serving.

  • Take chilled, frozen or hot food straight home in insulated containers.

  • If you don’t want to cool food straight away, keep hot food at 60 °C or hotter. Reheat foods thoroughly so they’re steaming (above 75 °C) or boiling.

  • When bacteria from raw meat gets onto cooked food, this can cause food poisoning. Keep raw meat below other foods in the fridge and don’t let raw meat juices drip onto other food. Use different chopping boards for raw and cooked food, or wash them between uses. Wash your hands thoroughly after touching raw meat.

  • Having enough room for air circulation inside the fridge is important for effective cooling.

  • Don't eat food that’s been left out of the fridge for more than four hours – especially poultry, meat, seafood, cooked rice and cooked pasta.


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