FOOD SAFETY TIPS
Food safety tips at a glance
Food regulations in Australia help maintain food safety up to the time it reaches the consumer. After that, it’s up to us – the consumer. Each year, there are an estimated 4.1 million cases of food poisoning in Australia – if you think you have food poisoning check the Healthdirect website for medical advice. A few simple actions can cut the likelihood of food poisoning drastically! Check our How you cook can make you (and others) crook poster.
Our health is in our hands! Clean hands will decrease the possibility of food poisoning and other diseases markedly. Remember the 20/20 rule: wash hands for 20 seconds with warm soapy water dry hands for 20 seconds before starting to cook repeat frequently especially after handling raw meats, or vegetables with visible soil. Wash utensils and cutting boards with soap and warm water, and dry thoroughly, before handling different sorts of foods.This is particularly important when dealing with raw meats and vegetables.
Food that is meant to be kept chilled should be! As soon as possible after purchase meat, poultry, dairy foods, vegetables, salad ingredients, etc should be refrigerated at or below 5ºC. Sounds easy but often food is left in hot cars or put in refrigerators that are not cold enough. A fridge thermometer should be used to make sure the temperature is at or below 5ºC. The temperature should be adjusted in line with changing seasons and the amount stored. Refrigerate leftovers promptly. Cooked food should be stored in covered containers and either put in the fridge to cool, or frozen immediately. Frozen foods should be defrosted in the fridge NOT on the kitchen bench. If in doubt, throw it out!
Properly cooking food minimises the risk of food poisoning. Cook chicken, minced or boned meats, hamburger, stuffed meats and sausages right through until they reach 75°C using a meat thermometer. Serve hot food steaming hot above 60ºC. Defrost frozen poultry and rolled and stuffed meats thoroughly before cooking. Always follow cooking instructions on packaged foods.
Cross contamination is a major way for food borne diseases to spread. To avoid cross contamination keep raw and cooked foods separate when storing and preparing. Food should be stored in covered containers in the fridge and put raw meats and poultry in the bottom of the fridge so the juices don’t contaminate food on lower shelves. Don’t put cooked meat back on the plate the raw meat was on.
- How you cook can make you (and others) crook poster
- How you cook can make you (and others) crook brochure
- Cross contamination
- Fridge and freezer food safety
- Meat thermometers – how to cook meat and poultry safely
- Shopping and storage of food
- Temperature danger zone – keep hot food hot & cold food cold
- What to do if you get food poisoning
- Environmental awareness and food safety
How to handle riskier foods safely
- Fruit and vegetables
- Pasta and rice
- Red meat – beef, pork, lamb, venison and kangaroo
- Unpasteurised milk and cheese
- Natural toxins in food
Entertaining food safety
Food safety on the move
- Eating outdoors: BBQs and picnic food safety
- Eating out: food safety in restaurants, cafés and take-aways
- Work and school lunch safety
- Camping and bushwalking
- Caravans and campers
- Travelling overseas
- Young people leaving home
Preparing food for the vulnerable
- Aged care facilities and food safety when taking food for residents
- Indigenous communities
- Infants and young children food safety
- Listeria and pregnancy, the elderly and people with weakened immune systems
- Toxoplasmosis advice for pregnant women and those with weakened immune systems