ABSTRACT
The following practical advice and information on safe handling of food covers the whole consumer food chain, beginning with shopping for food and transport ing it home, through storing food, preparation and cooking, serving, and disposal of leftovers or tainted food. This information is similar to that offered to employ ees in restaurants and brings home food preparation more into line with food preparation in the foodservice sector. The information should be offered to con sumers in conjunction with the supporting microbiology where appropriate.
