Shopkeepers, supermarkets and caterers also play their part in keeping our food safe. The correct storage and hygienic handling of food is very important. Refrigerators and freezers are constantly monitored to make sure that food is kept at the correct temperature: refrigerators below 5oC and freezers below 18oC. Great care is also taken to stop microbes being passed from uncooked foods onto cooked foods that are ready to eat. Knives, cutting boards and separate areas of the kitchen are used to prevent any cross-contamination.
Environmental Health Officers employed by local authorities are responsible for ensuring that food safety laws are being met.