There are around 120,000 extra cases of illness recorded across the UK when the weather is warmest. Every year 150 to 200 people in Ashfield get ill from food poisoning. The number of cases is expected to increase as the weather gets warmer and barbeques and eating outside become more frequent.

There will be information and advice available at Asda in Sutton in Ashfield on 8th and 9th June and at the Co-Op in Kirkby-in-Ashfield on 10th June to help people learn more about this and the simple things they can do to keep themselves and their families safe. Tesco in Hucknall will also have information available all week from 7th June onwards.

People turning up for advice will also be invited to enter a food safety competition to win a £25 gift voucher.

There will also be fun activities taking place at local schools including interactive hand washing demonstrations and hygiene promotion combined with cookery workshops for Food Safety Week.

Glen Beaver, Commercial Team Leader at Ashfield District Council said “People should not worry unduly about food poisoning as there are some simple common sense steps people can take to avoid getting ill. Just storing, handling and cooking food properly will minimise the risk.”

The Food Standards Agency (FSA) advises that following simple principles will help people to keep food safe.

Bob Martin, food safety expert at the FSA, said “Proper cooking will kill food bugs. It's especially important to make sure poultry, pork, burgers and sausages are cooked all the way through. If there's any pink meat or the juices have any pink or red in them, germs could be lurking!  Check your food is steaming hot all the way through before serving.”

“Avoiding cross-contamination is also extremely important, that is preventing bacteria from spreading between foods and from contaminated surfaces or utensils.  Make sure you store raw meat covered and at the bottom of the fridge, below and away from ready-to-eat food. Never use the same chopping board for raw meat and ready-to-eat foods without washing the board and knife thoroughly first.”
The FSA also highlights that clean hands in the kitchen are vital in the fight against food poisoning; while food must also be kept at the right temperature. Food that needs to be chilled should be kept in the fridge, and check that it’s running at the right temperature - between 0^oC and 5^oC.  Storage above this range can allow bacteria to grow or harmful toxins to form. 

Also, on a picnic, don't take food out of the fridge until the last minute and use a cool bag to keep it chilled until ready to eat.

For more advice on food safety go to http://www.eatwell.gov.uk/keepingfoodsafe/