Five food safety tips to prevent food poisoning
NSW Food Authority CEO Dr Lisa Szabo said food poisoning is more than a minor stomach upset.
“It can be life-threatening especially for the elderly, pregnant women and their unborn babies, and people with compromised immune systems,” Szabo said.
“This year for Australian Food Safety Week 2020, we will be building upon the good consumer behaviour established during the COVID-19 pandemic so we can continue to reduce the amount of foodborne disease.
“We’d like people to continue the good work by following these five simple food safety tips.”
1. Clean — Wash hands with soap and running water before handling food and between handling raw foods and ready-to-eat foods; wash up regularly, especially items which have been used for raw meat and poultry; and keep the kitchen surfaces and fridge clean.
2. Chill — Keep the fridge at 5°C or below, refrigerate any leftovers as soon as they’ve stopped steaming and use within 2–3 days (or within one day for people at higher risk of foodborne illness including pregnant women, the elderly and those with compromised immune systems) or freeze them immediately.
3. Cook — Use a thermometer and cook poultry, sausages, minced or stuffed meat dishes to 75°C in the centre; be aware of the risk of raw or minimally cooked egg dishes or look for the new pasteurised eggs. Follow any cooking instructions on the food packaging. Remember, microwave ovens can cook unevenly. Make sure you follow the recommended stirring and standing times before serving.
4. Separate — Prevent cross-contamination, especially between raw meat, seafood, fish or poultry and ready-to-eat foods like cooked meats, desserts and salads.
5. Don’t cook for others if you feel unwell — you could make them sick too. Ask someone else to cook or get a takeaway.
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