Food safety

When people get sick from eating food this is known as 'food borne' illness or food poisoning. Some types of bacteria and viruses can cause food poisoning. Although food poisoning is usually mild and of short duration, it can become a serious problem in some people, particularly those with conditions that decrease their immunity.

Handling food

Always wash your hands properly before preparing food, after handling raw foods, going to the toilet, smoking or handling pets.

Tips for hand washing

• Use soap and running water.
• Wash hands vigorously and count to fifteen.
• Rinse hands well and count to fifteen.
• Dry hands well with paper towel, a drier or your own cloth.

Tips to prevent growth of bacteria

Incorrect storage or handling of food can allow bacteria to multiply.

• Check use by dates when buying food, and before eating. Also ensure packages are not damaged, rusted, pierced or bulging
• Clean out your refrigerator and food cupboard regularly.
• Perishable foods (e.g. dairy, meats, seafood etc) should be stored in a cold refrigerator (less than 4-5� C) and eaten when fresh.
• After shopping, store foods as quickly as possible in the refrigerator and keep refrigerated until eaten.
• Always cook food well and keep steaming hot until serving.
• Cool leftovers quickly by covering and then placing directly into the refrigerator or freezer. (even when still hot) Use or freeze leftovers within 1-2 days of cooking.
• Leftover foods should be quickly reheated until all parts of the food are steaming hot. Do not reheat food more than once.
• Mark foods to be frozen with the date packaged or to be eaten by. Frozen foods can be kept safely for many months but texture and flavour changes can occur if left too long.
• Thaw frozen food in the microwave or by placing it in the refrigerator. Do not thaw at room temperature i.e on the kitchen bench.
• Do not re-freeze foods once they have been defrosted and heated/ cooked.

Preventing food contamination

Raw meat, fish, poultry and raw vegetables can contain large numbers of bacteria. These foods can cross-contaminate ready-to-eat food if they are not stored or handled carefully.

• Ensure that cooked foods do not touch raw foods.
• Wash your hands after handling raw foods.
• Cover all foods before storing in the refrigerator, freezer and cupboards to make sure that food from one dish does not spill into another dish and that pests do not have access to contents
• Wash raw fruit and vegetables under clean running water and eat as soon as possible after preparation.
• Ensure that the same tea towel used for drying dishes is not used for wiping hands or bench tops.
• Dishcloths and tea towels should be regularly washed or replaced.
• Use separate chopping boards and utensils for cooked or ready to eat foods such as salad vegetables and raw foods such as meat.
• Wash utensils such as knives, chopping boards, tongs etc thoroughly in between handling raw and cooked food.
• Avoid preparing foods if you have symptoms such as vomiting and diarrhoea
• Keep food preparation areas free from pets, books and bags.

Higher risk foods

Some foods need extra care during storage, preparation and handling. These foods can include:

• Raw (unpasteurised) milk.
• Soft serve ice cream
• Pre-packed salads (eg. coleslaw, green salad, potato salad, Greek salad).
• Pre-cut fruit salads.
• Pre-cooked chicken (eg. diced chicken used in sandwich shops, cooked chicken from chicken shops).
• Rare or undercooked hamburgers or sausages.
• Cold delicatessen meats (eg. pate, ham, salami, and other fermented meats including those made at home).
• Raw seafood (ready to eat seafood eg. oysters, smoked mussels, sushi, sashimi, California rolls).
• Smoked fish (eg. smoked salmon).
• Soft cheeses such as brie, camembert, feta, blue vein, cottage, ricotta and cream cheese.
• Sprouted seeds (eg. alfalfa) or raw mushrooms.
• Dips and salad dressings into which raw vegetables may have been dipped (eg. hommos).
• Takeaway foods.

For more information

Please contact a dietitian or the following websites if you have any questions.

Sources:

• Food Science Australia Factsheets
• Multicultural Health Communication Service Factsheets, NSW
• NSW Health Topics

• Always wash your hands thoroughly with soap and warm water.
• Keep hot foods steaming hot
• Keep cold foods refrigerated
• Cook food thoroughly
• Separate raw and ready to eat foods during storage and cooking
• Keep kitchen and cooking utensils clean