You can't see, taste or smell most bacteria. Some are helpful, like those that change milk into cheese or yoghurt. Some are a problem - causing food spoilage, while others are harmful and can cause illness. Our food can become an ideal home for them. To prevent them from becoming harmful and causing illness, you must stop them from multiplying.
Control is the key to food safety.
Information on some of the common food poisoning illnesses is found at the back of this booklet. All cooked meat and poultry. Milk, cream, artificial cream, custards and dairy products. Cooked eggs and products made with eggs, eg mayonnaise. Shellfish and other seafood.