With more and more consumers reusing carrier bags, either for sustainability or as a result of charging, there are some important tips to help prevent bacteria spreading to ready-to-eat food.
- Keep raw meat and fish separate from ready-to eat-foods, in separate bags.
- If your bags are re-useable, keep one or two just for use with raw meat and fish. Don’t use them for ready-to-eat foods.
- Re-useable bags (and single use carrier bags) should be disposed of if there’s been any spillage of raw meat juices.
Rob Wilkins, food safety expert at the FSA in Wales, explains: ‘Packing raw meat and fish with ready-to-eat foods can lead to cross-contamination, particularly if there are any spillages or leaks from the raw foods. While a carrier bag may look clean there is always the potential for cross-contamination of ready-to-eat foods. That’s why it’s a good idea to have separate, identifiable bags for raw and ready-to eat-foods.’
