Food safety


The general rule of thumb is that the maximum amount of time you should leave food after cooking is 2-3 days in the fridge

Use a thermometer

You can never tell meat is safely cooked/done by looking at it, the safest way is to use a thermometer. When meat is cooked it needs to be out of the danger zone above 60°C otherwise bacteria can develop.


Poultry and seafood doesn’t need any rest time, but fresh beef, veal, lamb, pork and ham does need time to rest ideally… the recommended time is 3 minutes


Overfilling your fridge is risky, if it’s full the air can’t circulate properly

Rinse and repeat

Always wash fruit and vegetables. Rinse shellfish, clams and mussels in salt water. Poultry and meats typically don’t need washing… it sometimes does more harm than good.

Fridge positioning

Make sure you cover raw meat and store it at the bottom of the fridge so juices can’t drip and contaminate other foods


Keep your fridge below 5ºc

Cool it Kermit

If you’re not going to eat food that you’ve cooked straight away then cool it and refrigerate it as soon as possible, within 90 minutes is the suggested time it should cool for

Soapy water

Wash all worktops thoroughly before and after prepping food, hot soapy water is good enough

For cooking times and temperatures click here, or here. For cool dinner party recipes click here, and if you’d like more info on the basics of cooking, fridge hygiene and/or the low down on meats head to our cooking page.