Someone who forgets to check their fridge is cold enough (0-5°C) to slow bacteria growth.

They eat sausages and burgers pink in the middle, or have pink or red juices.

Someone who crams food into their fridge, raising the temperature, allowing harmful bacteria to grow.

Someone who trusts their nose, instead of the use-by date on packets of cooked meat.

Someone who eats food that’s been dropped on the floor.

Someone who thinks it’s ok to reheat leftovers more than once.

They don’t wash chopping boards thoroughly after preparing raw meat.

Someone guilty of defrosting meat outside of their fridge, allowing harmful bacteria to grow.

Someone who stores open tins in the fridge, leaving them open to harmful bacteria.

They don’t keep cooked and uncooked food separate in their fridge.

Someone who doesn’t store raw meat covered at the bottom of the fridge.

Guilty of using the same kitchen utensils for raw meat as well as vegetables.

Someone who doesn’t cook food thoroughly until it’s steaming hot all the way through.

They let their pets roam the kitchen, spreading nasty germs all over kitchen worktops.

Label? What label? This offender doesn’t bother with important information printed on the food packaging.

Someone who doesn’t regularly change or wash dish cloths and tea towels.

Someone who needlessly washes chicken, splashing nasty food poisoning bacteria on to other surfaces.

Someone who doesn’t wash the germs from their hands before preparing food.

They eat poultry without checking it’s cooked to a temperature of 75°C or above and has no pink meat or juices.

They touch raw meat or poultry, and then touch other foods spreading harmful bacteria.