| Breads and cereals |
| Breads | All types | OK to eat |
| Cakes, slices, muffins | | OK to eat |
- With added cream or custard
| Don't eat (unless cream is newly opened and custard is home-made and fresh) |
| Cereals | Breakfast cereals, rice, pasta, and similar | OK to eat – refer to dairy products below for advice on milk. This advice does not cover fresh pasta with filled varieties. Check advice specific to the filling if available |
| Dairy |
| Cheese | - Low acid soft pasteurised cheese (for example, brie, camembert, blue, ricotta, mozzarella, feta, haloumi)
| Do not eat unless cooked |
- Hard cheese (for example, cheddar, parmesan)
| OK to eat. Store in fridge |
- Pasteurised cottage cheese, cream cheese or similar
| Buy in sealed packs. Eat cold within 2 days of opening the pack or eat cooked until "best before" date on the packaging |
| Butter | All types | OK to eat. Store in fridge |
| Cream | Fresh, unwhipped or whipped, sour cream and similar | Buy in sealed packs. Keep the cream refrigerated in the original packaging and take care to prevent contamination when using. Eat within 2 days of opening pack |
| Custard | - Ready-made chilled (packaged)
| Keep refrigerated in original packaging and eat within 2 days of opening. |
| | Eat hot immediately after cooking. Reheat leftovers until piping hot (over 70°C) and eat immediately |
| Milk | | Keep milk refrigerated in the original packaging. Take care not to contaminate lids when using and consume before the manufacturer's best before date |
| Ice cream | | OK to eat |
| | Don't eat |
| Yoghurt | | For commercially produced yoghurts follow the manufacturer's advice on the package |
| Unpasteurised milk and dairy products | - All types of unpasteurised (raw) milk and dairy products (cheese, cream yoghurt and similar)
| Don't eat |
| Eggs |
| Raw eggs | In egg flips, eggnog, smoothies, home-made mayonnaise and dressings, home-made ice cream, mousse and tiramisu, and similar | Don't eat |
| Cooked eggs | Fried, scrambled, baked, poached, and similar | Cook well (firm yolks, firm scrambled eggs) |
Meat and poultry
|
| Cooked meats | Beef, pork, chicken, mince, sausages, and similar | Cook until piping hot throughout, and until juices run clear (use a meat thermometer to check temperatures). Eat while hot, never eat rare or undercooked meats. Store leftovers covered in the fridge and eat within 2 days. Reheat leftovers and cold cooked meats until piping hot (over 70°C) |
| Processed meats | Ham, salami, luncheon, pâté, pastrami, biltong, or jerky (dried meat), and similar | Don't eat unless heated until piping hot (over 70°C) |
| Cold cooked poultry | Any cold pre-cooked poultry (for example, chicken and turkey) | Don't eat unless heated until piping hot (over 70°C) |
| Raw meat | Any raw meat, raw chicken or other poultry, beef, pork, and similar | Don't eat or taste. Don't touch face, mouth or eyes while preparing. Wash and dry hands well after touching raw meat |
| Seafood |
| Raw fish | Any raw fish (including marinated raw fish) | Don't eat |
| Raw shellfish | Any raw shellfish (including marinated raw mussels) | Don't eat |
| Smoked fish, shellfish and crustacea | Chilled, pre-cooked fish, mussels, oysters*, scallops*, salmon, crayfish, prawns, and similar | Don't eat unless heated until piping hot (over 70°C) |
| Freshly cooked fish, mussels, oysters, crayfish, scallops, and similar | | Make sure that it's cooked thoroughly until piping hot (over 70°C) throughout. Eat while hot |
| Vegetables, salads, and fruits |
| Fruit | All fresh fruits | Wash and dry well just before eating. Whole melons should be thoroughly washed and dried before cutting. Frozen berries should be cooked before eating |
| Vegetables | | Wash and dry well just before eating raw, or wash before cooking |
| | Cook. Don't eat uncooked frozen vegetables |
| Salads | -
Salads: Pre-packaged salads and ready-made salads and coleslaws from delis, salad bars, or similar.
Vegetable-based salads, pasta salads, rice salads, fruit salads, or similar | Don't eat |
| Herbs | Dried herbs | Cook thoroughly |
| Fresh home-grown and store-bought | Wash well before using |
| Other types of food |
| Leftovers | Cooked foods | Store leftovers covered in the fridge and eat within 2 days. Reheat leftovers until piping hot (over 70°C). Never eat cold leftovers |
| Canned foods | Canned fruit, vegetables, fish, seafood, meat, sauces, and similar | Remove from the can for storage. Store uneaten leftovers covered in the fridge and eat within 2 days |
| Sauces, dressings and spreads | Commercially manufactured salad dressings (oil and vinegar), bought mayonnaise, tomato sauce, margarine-type spreads, or similar | Store in the fridge once opened. Check maximum storage time. Handle any heat-and-eat sauce products according to the manufacturer's instructions |
| Sushi | - Store-bought (all types – even without raw seafood)
| Don't eat |
| | Use freshly cooked rice, and don't use raw or cold cooked meat or seafood. Eat immediately. Don't eat leftovers |
| Stuffing | Stuffing from chicken or turkey | Don't eat unless stuffing is cooked separately (in a dish). Eat hot. Store leftovers
in the fridge and eat within 2 days. Reheat leftovers until piping hot (over 70°C) |
| Hummus and other dips containing tahini | Store-bought or home-made | Don't eat |
| Seaweed | - Brown seaweed** (like kelp, kombu, wakame, arame, quandai-cai, hiziki/hijiki, or Sargassum fusiforme)
| Limit to 1 serve a week |
- Red or green seaweed (including nori and karengo) used in sushi and dulse
| OK to eat. See advice on sushi |
| Sprouts | - Seed sprouts (alfalfa, mung bean, lentil, chickpea, broccoli, radish, pea, snow pea, adzuki)
| Don't eat unless cooked |
| Fruit juice and cider (non-alcoholic) | | OK to drink |
| | Don't drink |