The food Safety Information Council is a health promotion charity that aims to help reduce the estimated 4.1 million cases of food poisoning in our community every year. The food Safety Information Council aims at promoting awareness and providing education to reduce this number. Food regulations in Australia can only help with food safety up to the time it reaches the consumer, after that it is up to us.
A few basic rules to follow that will help reduce food poising and other diseases are:
WASH HANDS- It is very important to wash your hands properly before and frequently during food preparations. Wet your hands and rub together well to build up a good lather with soap to help carry bugs away. You must wash your hands for at least 20 seconds ensuring to wash between your fingers. Dry them properly.
WASH UTENSILS– Washing utensils properly with warm soapy water and drying thoroughly is another important process especially when handling raw meats and vegetables.
REFRIGERATION– As soon as possible after purchasing meat, poultry, dairy foods, vegetables/salad products place them straight into a fridge, ideally at or below 5 degrees.DO NOT LEAVE IN A HOT CAR. It is also vital to refrigerate leftovers promptly making sure it is covered.
COOK FOOD PROPERLY– Cook chicken, mince, hamburgers, stuffed meats and sausages right through until they reach 75 degrees. Meat should also be defrosted thoroughly before cooking.
CROSS-CONTAMINATION– Cross contamination is a major way food borne disease spreads. To avoid this keep raw and cooked foods separate when storing and preparing. A good habit is to place raw meats and poultry in containers at the bottom of the fridge ensuring the juices don’t contaminate food on lower shelves. NEVER put cooked meat on a plate raw meat was on.