All those obvious things you do to keep food safe and fresh or...? Maybe have a quick read to see if you've overlooked things?

Avoid eating foods that are past their sell-by-date.

Red kidney beans may contain harmful toxins which can cause food poisoning so boil them rapidly for the first 10 minutes of the cooking time.

Store eggs in the fridge, pointed end down and away from strong-smelling foods.

When handling chillies, avoid touching your eyes or any other part of your body. Wash hands, knife and cutting board thoroughly afterwards. Wear rubber gloves for extra protection.

When handling spices, avoid touching your eyes and wash your hands thoroughly after use.

Keep raw and cooked meat separate: harmful bacteria may be easily transferred between them.

Store raw meat, poultry and fish well covered, on the lowest shelves of the fridge so that they can’t drip on to anything else.

Cool hot dishes to room temperature as quickly as possible before putting them into the fridge or freezer, within 1-2 hours of cooking.

Avoid overfilling your fridge. Otherwise the temperature may rise to an unacceptable level.

Check labels on pre-packed food to make sure that it is suitable for home freezing.

Keep prepared cold foods in the fridge; they should be covered and away from raw foods.

Put cold leftovers, covered, into the fridge as soon as you have finished eating.

Wash hands thoroughly before and immediately after handling raw meat.

Use separate chopping boards, knives and surfaces for raw meat and cooked food, or scrub them thoroughly between uses.

Frozen poultry must be thawed completely before cooking.

Make sure there are no ice crystals left in the cavity and that the legs and thighs move easily.

Never refreeze food once it has started to thaw.

Always reheat cooked rice until it is piping hot. If you’re in a restaurant make sure that the rice is piping hot all the way through.

Do not buy damaged cans that have ‘blown’ or where the ends are bulging.

Do not store open canned food in the can. Transfer the contents to another container, then cover and store in the fridge.

Do not keep food warm. Keep it piping hot or cool it quickly by standing the container in cold water, stirring the contents and changing the water frequently.

Do not reheat cooked dishes, whether you’ve prepared them at home or purchased them, more than once. Reheat them until they are piping hot.