A Chicken Feast

Blenders and food processors: the blade of a food processor is extremely sharp. Unplug it before you take the bowl apart, never put your fingers near the blade, and use a spatula to scrape, not a spoon while it runs.

Raw onion and fresh herbs: raw onion and herbs go into salads that sit, so wash herbs well, use clean boards, and keep dressed salads covered and cold. Eat bean salads within about 2 days, and don't leave them out for more than 2 hours.

Allergens in pulses: soya, peanuts and lupin are legumes and major allergens, and sesame (in tahini) is one too. Check labels on tinned pulses, flours and sauces, tell guests what is in a dish, and use separate pans and spoons if someone is allergic. Celery is in many stock cubes.

Feasts and food safety: a feast puts several dishes on the table at once, so keep hot food above 63°C or serve it within 2 hours, and chill cold dishes below 5°C. Use separate boards and tongs for raw and cooked food, and refrigerate leftovers within 2 hours.

Raw chicken: the safety rules: raw chicken often carries campylobacter and salmonella. Never wash it (the splashes spread bacteria around the kitchen), keep it covered on the bottom shelf of the fridge, use its own board, knife and tongs, wash your hands, boards and tools in hot soapy water afterwards, and never put cooked food back on a plate or board that held raw chicken. Use it by the use-by date, or freeze it on the day you buy it.

Hot oven and hot trays: ovens, trays and tins are hot enough to burn badly. Use dry oven gloves (a damp cloth conducts heat), pull the shelf out a little before lifting a tray, put hot things on a heatproof surface and keep children away.

Is it cooked? Use a thermometer: chicken is safe when the thickest part reaches 75°C (or 70°C held for 2 minutes), the meat is white all the way through with no pink, and the juices run clear (general guidance, in line with current FSA advice). Push a probe thermometer into the thickest part without touching bone, and for a whole bird check the thickest part of the thigh. If in doubt, cook it longer.

Resting: resting lets the juices settle, but it is not a safety step: the chicken must already have reached its safe temperature. Rest it on a warm plate, loosely covered with foil, and keep it out of the 'danger zone' for no more than about 30 minutes before carving and serving.

Raw chicken: the safety rules: raw chicken often carries campylobacter and salmonella. Never wash it (the splashes spread bacteria around the kitchen), keep it covered on the bottom shelf of the fridge, use its own board, knife and tongs, wash your hands, boards and tools in hot soapy water afterwards, and never put cooked food back on a plate or board that held raw chicken. Use it by the use-by date, or freeze it on the day you buy it.

Hot casserole: a covered dish or pot of casserole is heavy, with scalding steam under the lid. Use dry oven gloves, lift the lid away from you, rest the dish on a heatproof surface, and use a ladle to serve.

Peanuts, cashews and nut allergies: peanuts and cashews are major allergens and can cause severe reactions. Keep them off the table for anyone who is allergic, check sauce labels (oyster sauce, hoisin, chilli oil), and use separate pans and spoons. Whole nuts are a choking risk for small children.

Hot food for a crowd: cooking for more people means bigger pans, heavier trays and more people in a small kitchen. Clear the floor, use oven gloves, take only one hot dish out at a time, and keep children and guests out of the cooking area.

Peanuts, cashews and nut allergies: peanuts and cashews are major allergens and can cause severe reactions. Keep them off the table for anyone who is allergic, check sauce labels (oyster sauce, hoisin, chilli oil), and use separate pans and spoons. Whole nuts are a choking risk for small children.

Feasts and food safety: a feast puts several dishes on the table at once, so keep hot food above 63°C or serve it within 2 hours, and chill cold dishes below 5°C. Use separate boards and tongs for raw and cooked food, and refrigerate leftovers within 2 hours.

Raw onion and fresh herbs: raw onion and herbs go into salads that sit, so wash herbs well, use clean boards, and keep dressed salads covered and cold. Eat bean salads within about 2 days, and don't leave them out for more than 2 hours.