About Us

The Food Safety Information Council is a health promotion charity and a national voice for science-based, consumer-focused food safety information in Australia. We aim to reduce the estimated 4.67 million cases of food poisoning in Australia each year that result in 47,900 hospitalisations, 38 deaths and  a cost to the economy of $2.1 billion.

Learn More

Australian Food Safety Week 9 to 16 November 2024

 
 
The theme for the 2024 Australian Food Safety Week will be ‘Look before you cook – reading food labels’ and will focus on following the food safety instructions on packaged foods labels such as use by or best before dates as well as cooking and storage instructions. Download our resources and find out more…….
 
Latest News

Fruit bowl, fridge or freezer? How to buy and handle your fresh fruit and veg to keep it safe

As Spring kicks in, the Food Safety Information Council reminded people that, while we have a great variety of fresh fruit and veg available, a lot of us eat this produce raw so there are some important safety tips to make sure it stays safe. This is particularly important if you have vulnerable people (such as those who are very young, very old, pregnant or immunocompromised) in your household, given...
Read More

Food safety topics

View All Topics
National Science Week 2024

Parasites in Foods – National Science Week 10 – 19 August 2024

      This National Science Week 10 – 19 August 2024 find out more about parasites that live in food and water.   Toxoplasma gondii A recent study by Food Standards Australia New Zealand and the ANU found there were 15,500 cases of toxoplasmosis in Australia each year. Infection with Toxoplasma is very risky for pregnant women and their babies as well as people with compromised immune systems where...
Read More
Information

Food safety toolbox

You can greatly reduce your risk of becoming one of the estimated 4.76 million cases of food poisoning each year with this simple food safety toolbox Get a fridge thermometer To check if your fridge is operating at the correct temperature you need to purchase a thermometer from your local homeware store and place it in the fridge. When you do this you might get some surprises. The temperature inside your fridge will vary several degrees as the fridge goes...
Read More

Food poisoning be prepared

Food Safety Tips at a Glance

Clean

Chill

Cook

Separate

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.

We're a health promotion charity

acnc-registered-charity-logo_rgb

Donate Now!

We need your help

Donate today!

The Food Safety Information Council is a health promotion charity. Each year we provide information to thousands of Australians, run education campaigns and conduct consumer research. Generous donations from individuals like you make possible the work we do in reducing the estimated 4.76 million cases of food poisoning in Australia each year.

Make a much needed tax deductable regular or one off donation right now to support us by simply clicking this button.

Donate Now