Consumer

While there’s no doubt that extra pressure is put on the cook and the kitchen at Christmas, spare a thought, too, for your fridge which is probably bursting at the seams. Vital seasonal provisions, if not stored carefully may provide a haven for all sorts of food poisoning bacteria.

Cross contamination can easily happen as everything is crammed in so close together. And the circulation of cool air is also hampered by overcrowding, so the fridge temperature can rise to dangerous levels.

Here are some tips to help you stay safe from food poisoning this Christmas.

• Use up the food that’s in there before Christmas if you can
• Throw away half empty jars of sauces you've kept too long
• Throw away all out-of-date food
• Wash the fridge thoroughly with warm soapy water

Make a plan
It’s always hard to fit everything you need in the fridge, so prioritise.

• Make sure you have room for the turkey – if you've bought a frozen bird it must be fully defrosted before cooking and the safest place to do that is in the fridge. Be sure to put it on a dish or a tray on the bottom shelf and don’t let it drip on to any other foods. More about defrosting and cooking your bird
• Don't buy too much in the first place! Most people end up throwing lots away
• Create valuable space by removing all drinks except milk and juice. Wine and beer can safely be kept outside, or in your summer cool box. To cool them, sit unopened bottles and cans in cold water in a clean container for about 30 minutes before drinking
• Use a mercury free fridge thermometer to make sure that the coldest part of your fridge (usually the bottom shelf above the salad bin) is at or below 5°C.