When your order arrives
- Put chilled products in the fridge and frozen products in the freezer promptly.
- A home fridge should normally be kept at 5°C or below; follow any lower temperature stated on the product label.
- Keep frozen food at the temperature stated on its label; -18°C is the usual reference for frozen storage.
- If packaging is badly damaged, leaking or the food appears unsafe, keep it separate and contact support before consuming it.
Avoid cross-contamination
- Store raw meat covered and away from ready-to-eat foods, ideally on the lowest suitable fridge shelf so it cannot drip onto other food.
- Wash hands thoroughly after handling raw meat.
- Clean knives, boards, worktops and utensils that have touched raw meat before using them for ready-to-eat food.
Use-by dates and freezing
Follow the use-by date on the delivered pack. Do not rely on smell or appearance to decide that food is safe after a use-by date.
Defrost frozen meat safely, preferably in the fridge, and follow the pack instructions. Once defrosted, use it within the period stated on the label and do not refreeze it raw unless the product instructions say it is safe to do so. Food that has been safely cooked after defrosting can generally be frozen again once cooled appropriately.
Cooking
Cook meat thoroughly using the product or recipe instructions and safe food-handling guidance. Particular care is needed with poultry, minced meat, burgers, sausages and other products where harmful bacteria can be carried through the food rather than remaining only on the surface.