With more people eating at home, this World Food Safety Day (07 June) we want to help you make the most of the contents of your cupboards and fridges in a safe way. So, we have worked with the Food Standards Agency to answer some of the safety questions you may have.

Here are five of your top food safety questions answered, to help you make your food go further: Bananas gone brown

  1. When eggs float are they bad? - Don’t use the egg float test to determine safety. Eggs are safe to eat for a couple of days after the best before date, as long as they are cooked thoroughly.
  2. Is food safe if the can has a dent in it? - If the dent on the can is shallow and there are no other obvious signs that the can is damaged (such as the can expanding or leaking) your food should remain fit to eat.
  3. How long can you safely eat rice for after cooking? - Keep rice in the fridge for no more than one day. When you reheat rice always check the dish is steaming hot all the way through. 
  4. Can you eat potatoes when they start to sprout? - Remove any sprouts on potatoes before using them and remember and cut off any green or rotten bits.
  5. Can you eat brown bananas? - Fruit or vegetables that are a bit overripe, such as wrinkly carrots, brown bananas and slightly mushy strawberries can be eaten normally (providing they are not mouldy). Alternatively, they can be used in cooking, baking or smoothies.

For more information, please visit the Food Standards Agency home food facts page.

Please visit our main food businesses page for more detailed information.

The food hygiene scheme helps you choose where to eat out or shop for food by giving you information about the hygiene standards in restaurants, pubs, cafes, takeaways, hotels, and other places you eat out. Supermarkets and other food shops are also included in the scheme.

Each business is given a 'hygiene rating' when it is inspected by one of our food safety officers. The hygiene rating shows how closely the business is meeting the requirements of food hygiene law. 
The score reflects:

How hygienically the food is handled – how it is prepared, cooked, re-heated, cooled and stored
The condition of the structure of the buildings – the cleanliness, layout, lighting, ventilation and other facilities
How the business manages and records what it does to make sure food is safe
The ratings show the hygiene standards of the business as follows:

0 - urgent improvement necessary
1 - major improvement necessary
2 - improvement necessary
3 - generally satisfactory
4 - good
5 - very good

If you are rated over 3, you may be eligible to join the “Heart of Derbyshire” scheme. This is a scheme which is operated by Derbyshire County Council together with Bolsover District Council that rewards you for offering your customers ‘healthier’ food. 

For information about the scheme please visit the Heart of Derbyshire section of the Derbyshire County Council website or by telephone 01629 536166.

If you've got a complaint about a food product you've bought, or a place where you've eaten, we want to hear from you. Please contact us via our 'Do it Online' button to submit your enquiry.

Food poisoning is an illness which usually occurs after eating or drinking food or drink that is contaminated by germs or chemicals.
Doctors have a duty to report food poisonings and certain infectious disease cases to the Consultant in Communicable Disease Control (CCDC). We also have a duty to investigate food poisoning and certain infectious diseases.

Depending on the contaminant, this may cause fever, chills, bloody stool and dehydration. These symptoms may affect one person or a group of people who ate the same food causing an outbreak. Even food which looks and tastes alright can cause food poisoning. Raw food, especially meats and raw poultry contain germs which can cause food poisoning.
For further information please contact your GP or NHS Direct

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