Contents
More Frequently Asked Questions
More Frequently Asked Questions
Is there any benefit in using coolbags to transport food home from the supermarket?
YES. The temperature of perishable food which is left unprotected (e.g. left in the boot of the car), for long periods of time can rise.. This gives bacteria an opportunity to multiply to dangerously high levels, which in turn may result in food poisoning. Coolbags and other insulated containers with ice-blocks help to maintain chilled food temperatures and therefore, reduce the hazard of bacterial multiplication. Remember to always take chilled food home quickly and store it the refrigerator as soon as possible.
It is not advisable to refreeze products which have defrosted.
What temperature should I aim to keep my refrigerator at and how can I check it?
You should aim to keep your refrigerator at a temperature of between 0ºC and 5ºC. In order to check this, you will need to place a refrigerator thermometer in your refrigerator
It is best to check the refrigerator temperature first thing in the morning.
For further information or for the 'Keeping Food Cool and Safe' leaflet please contact us.
The meat pie I bought looks nothing like the picture and only had two chunks of meat in it - what can I do?
This Department also investigates food standards and labelling issues. To discuss similar complaints with an officer or for advice, contact us on 0121 704 6837.
Similar complaints investigated by this Department have included:
- Meat found in vegetarian products
- Sausages with a low meat content
- Manufacturers claims e.g. low in fat, high in fibre
- Nutritional claims
- Excessive use of colours or preservatives in food
Is it necessary for food handling staff to wear gloves?
No. It is a not a food safety requirement to wear gloves. It is a requirement that food handlers maintain a high degree of personal hygiene, which means that they are required to frequently wash their hands and therefore, gloved hand-washing is also encouraged. Where gloves are worn, they should be changed on a regular basis particularly as the warm, moist conditions inside the gloves can promote the multiplication of bacteria.
How often do staff have to be trained?
It is a requirement that all food handlers are instructed, supervised and / or trained to a level commensurate with their activities. Training can be achieved by passing the Level 2 Award in Fodds Safety in Catering. The Chartered Institute of Environmental Health, (C.I.E.H.) recommends that staff are re-trained or receive refresher training on a regular basis to remain aware of current legislation, practices and recommendations.
For further information on training contact the training section on 0121 704 6266.
I think that the meal I ate at the weekend has made me ill
If you suspect you have food poisoning or a food-borne illness it is advisable that you visit your Doctors. The Doctor might suggest a faecal specimen is taken. This is the only definite way of confirming suspected cases of food poisoning and food-borne illnesses. If you have any of the suspect food left, freeze the food and contact us.
I have found some small worms in my fish - are they harmful?
White fish such as Cod or Haddock can be affected by small, round, brown / yellow worms. These are referred to as 'Cod worms'. They are usually found in the flesh and are killed by cooking. They are harmless to humans. The affected parts of the fish are usually cut away, but occasionally, some may be overlooked. You may wish to advise your retailer.
What is the best way to defrost a frozen chicken or turkey?
Thaw frozen poultry in the refrigerator or in a cool room. Never thaw frozen poultry in a warm place, as this will allow bacteria to multiply.
To check that poultry is completely thawed, look to see that there are no ice-crystals left in the cavity. The legs and thighs should be soft and should move easily.
It is vital to ensure that frozen poultry is completely thawed or it will not cook all the way through.
The table below is only a guide to thawing times, as refrigerator and room temperatures vary:
| Weight | Thawing at Room Temperature | Thawing in the Refrigerator |
|---|---|---|
| 2lbs / 900g | 6 hours | 24 hours |
| 3lbs / 1.35Kg | 9 hours | 30 hours |
| 4lbs / 1.80Kg | 11 hours | 36 hours |
| 7lbs / 3.20Kg | 15 hours | 48 hours |
Always refer to the Manufacturers instructions for cooking of the poultry.
If you would like any further information on this subject, please contact us for a leaflet which provides information on the safe storage, preparation and cooking of poultry.
Contact Details
For more information please contact Environmental Health
Telephone: 0121 704 6833
Email: environmentalhealth@solihull.gov.uk