Enjoy fresh foods at their best,with these helpful tips.

* Fish can be frozen for eating at a later time. Chicken can also be frozen, but will keep for up to two to three days in the fridge. Thaw before cooking.
* Wash fresh fruit and vegetables before eating or cooking with them.
* Bacteria can rapidly multiply at room temperature, so it's important to keep your meat cool. Marinated meats should always be covered and kept in the fridge.
* Always discard any marinate used on fresh meat - as it will contain raw juices that could contain bacteria. For the same reason, don't place cooked meat back into the pan or tub in which it was previously marinating.
* It's also important to use a separate towel for cleaning up after food, and another for drying dishes
* Wash your hands, cutting boards, dishes, utensils, and counters with hot, soapy water after preparing each food item and before you go on to the next food.
* Replace old and worn cutting boards as bacteria can grow in the hard-to-clean grooves and cracks.

Storing

* To avoid contamination, always store your fresh fruit and vegetables separately to fresh meat or seafood. 
* To keep your nuts, legumes and grains fresh, store them in a cool, dry place, in airtight containers away from light. You can also store them in the fridge or freezer to prevent them going rancid. 
* Milk absorbs flavours easily so be careful to keep your milk container sealed tight

Cooking

* Don't put cooked meat on an unwashed plate or platter that has held raw meat.
* For fish, slip the point of a sharp knife into the flesh and pull it aside. The edges should be opaque and the centre slightly translucent with flakes beginning to separate. Let the fish stand for three to four minutes before serving so it finishes cooking.
* For prawns, lobster and scallops, check their colour. Prawns and lobster turn red and the flesh turns a pearly opaque colour. Scallops turn milky white or become opaque and firm.
* For mussels and clams, watch for the point at which their shells open. Boil them for three to five minutes after this point. Discard any that stay closed.
* Wait for cooked food to cool down to room temperature before freezing or placing in fridge, as contamination may occur with sudden changes in temperature.