CHRISTMAS cooks in Worcestershire and Herefordshire are being warned to be careful with their food preparations this Christmas to ensure a festive season without food poisoning.

The Herefordshire and Worcestershire Food Liaison Group is urging the public to take simple precautions to avoid the all too familiar stories.

In the UK in 2001 the number of laboratory confirmed cases of food poisoning exceeded 65,209 but it has been estimated that as many as 5.5 million people a year are affected by food poisoning.

Therefore the liaison group have given some handy tips to prevent many having their Christmas ruined.

Food should not be prepared too long in advance unless there is sufficient fridge space and ready-to-eat food should not be kept at room temperature for more than four hours including preparation time. Fridges should be kept between freezing and five degrees centigrade on the bottom shelf and freezers should be kept at -18 degrees centigrade or lower.

Hot food should be cooled quickly before refrigeration and cooling should be complete within an hour and a half.

Fully thawed

Frozen food should be fully thawed, with the poultry pliable and no ice in the body cavity. Thawing in the fridge is preferable - but it can take four times as long.

All meat should be thoroughly cooked so bacteria are killed. This can be done by piercing with a skewer or pointed knife in the thickest part of the joint and in poultry see that the juices run clear.

All reheated food should be piping hot to make sure bacteria is killed.

Raw and cooked foods should be kept apart and, if possible, use different utensils and cutting boards.

Work surfaces should be kept clean with hot soapy water and anti-bacterial cleanser.

If food is to be stored hot then it should be kept piping hot and make sure anyone handling food has not had sickness or diarrhoea within the previous 48 hours.

Hands should always be washed after touching food, using the toilet or touching pets, dirty washing or the bin.

Anyone wanting further advice should contact Environmental Health Officers at their local authority's offices.