Q.         Can I reuse plastic drink bottles?

A.        Yes, you can but used drink bottles can be contaminated from your mouth or touching the top with unwashed hands. So just refilling them can allow a range of harmful bugs to multiply in the water and give you gastroenteritis.

To avoid this, after every use, rinse out the bottle and leave to drain until completely dry.

Refill the bottle and, if you are not using it in the next 2 hours, refrigerate it under 5°C.

Q.         Can you please advise how long cooked vegetables can be kept in the freezer? Also, how long cooked meats combined with vegetables can be frozen?

A.        Storage life depends greatly on temperature.

From a microbiological safety point of view you can store frozen vegetables, meat and combinations of these for years without any problem. However, with time there will be a loss in nutrient value and sensory quality. If you have a freezer/fridge combination you can store product up to six weeks without any major quality effects. With a chest freezer which I will assume is operating at minus 18^o C, the time is longer – three months or more depending on the fat content. The higher the fat content the shorter the shelf life.

See Food Science Australia web site ( www.foodscience.csiro.au ) under consumer leaflets for more information.

Q.          I am very unsure about the adequacy of any insulated thermos type containers to keep hot food hot. Can you advise?

A.        Test the thermos by:

•  Putting food in it as hot as possible
•  Leave it for 6 hours (gives a built in safety factor)
• If it is still steaming hot (about 60 ^oC) after that time it is insulating well.

When using a thermos: 

•  Preheat it with boiling water for about 5 minutes before adding food
•  Add the food as hot as possible.

Note: If heating food in a microwave, make sure that all the food is hot by stirring during heating and following the recommended standing time.

Q.    The fridge at work is so scary I won’t use it. Am I being overly cautious?

A.     Workplace fridges are scary as far as food safety is concerned. They are often badly packed, rarely cleaned and the wrong temperature.

Fridges should be at or below 5° Celsius. Ask your OH&S officer to purchase a fridge thermometer.

All items should be covered, in separate containers and anything which may drip should be on the bottom shelf. Spills should be wiped up immediately and the entire fridge cleaned often. Add fridge sorting and cleaning to kitchen duties - someone needs to be responsible.

Q.    How long after catered lunches are the leftovers safe to eat?

A.Out of the fridge for 2 hours and then in the bin!

Q.     Whenever someone gets gastro at work we all seem to, how can I stop this?

A.    Make sure everyone washes their hands with soap and dries them thoroughly after using the bathroom and before eating food. Make sure soap and paper towels are available and you’ll find less gastro and even fewer colds and flu.