The kitchen check: are you a sloppy Joe or hygiene machine?

Welcome to the Sloppy Joe club, John. I also felt a bit penalised by the test for not having a pet.

It’s quite easy for me to have clear work surfaces, because my kitchen is too tiny for any of those knick knacks that the ‘ideal kitchen’ is supposed to have.

Do you think you’ll change any of your kitchen habits because of the test results, or did the test mainly reinforce what you already knew?

Katie – I think the test was largely a reinforcement of existing good practice on our part. We are lucky to have enough food preparation space which is not used for other functions and are constantly keeping the kitchen and the utensils clean, so the concept of a thorough weekly clean is not generally applicable. We could organise the refirigerator better although I don’t think there are any hygiene risks in the present situation because cooked and uncooked meat are always in the correct relative positions – it is just a case of making better sense of the crazy array of shelves, compartments and racks to accommodate the multitude of different sized food packages that we seem to have nowadays. There was nothing past its date in the fridge when I last looked except from some unopened English cheddar cheeze which, on examination and the Ward taste test, seemed to be absolutely perfect.

In terms of keeping kitchens clean, it would help if the cooker hood was banished. This is usually an ugly and disgusting appliance that gathers dust and possibly harbours bacteria. I have to stand on steps to clean and polish it even though we never use it. As a product it has passed into the “essential” category. Perhaps it’s to compensate for the sealed-in effect of modern windows and doors [they can be opened, you know!]

I blame the bad spelling on the West Country farmhouse cheddar.

Richard

Most bacteria are harmless but some are not, and those that can cause food poisoning are well documented. Food poisoning can be unpleasant, sometimes people end up in hospital and rarely it is fatal. Although there is some difference in individual susceptibility, your own experience where many people become ill after eating together helps to demonstrate that everyone can be affected and hence no-one should be complacent.

You’ve missed the point – My food poisoning was CAUSED by someone else NOT by me – I had NO CONTROL on how the food was prepared – I repeat I have never suffered food poisoning in my home with food prepared by me IN MY LIFE – I have done a very extensive amount of camping where any form of washing was a luxury and dirtiness was the order of the day – YET I never ever suffered self inflicted food poisoning in my life. So I am very sceptical of this FSA report – I( have suspicions that you suffer from various illnesses (one of those in poor health). If after 82 years I have not suffered from self inflicted food poisoning (the actual topic of this conversation) then I am not complacent – my food preparation has been proved to be sufficient – Like Clive I believe that far too many people are obsessed with hygiene.. Purely as a matter of interest I can recognise poisonous plants because I studied and taught biology and many many years experience of camping under canvas – somehow I doubt if you have.