Keep Food Safe

BY NICOLETTA SANDONA

More than one million Australians are
affected by food poisoning each year, often
occurring in the home as a result of poor
food handling, preparation and storage.

Food poisoning is caused by bacteria
that multiply to large numbers
and usually at warm temperatures,
making summer an especially
high risk season, so now is a good
time to review kitchen practices. It is
also one of the Dietary Guidelines for
Older Australians to “Care for your food:
prepare and store it correctly”.

Preparing food

• Wash hands well with hot, soapy
  water before and after food preparation
  and after touching raw meat,
  chicken or fish.
• Use separate chopping boards and
  utensils for raw meats. This will avoid
  ‘cross contamination’ or the spread of
  bacteria.
• Use glass or plastic chopping
  boards.
  
• When thawing, thaw in the fridge,
  not at room temperature. Once
  thawed, cook immediately.
  
• Cook all meats thoroughly especially
  minced meat.
  
• When microwaving, stir foods regularly
  to distribute heat.
  
• When reheating, heat to steaming
  hot. Do not reheat more than once.

Storing food

• Never leave food in the Danger Zone
  - between 5 and 60oC. Keep hot
  food hot and cold food cold.
  
• Don’t leave leftovers on the bench.
  Place in the refrigerator immediately.
  
• Keep raw meat covered at the bottom
  of the refrigerator and eat within
  2-3 days.
  
• Freeze foods that won’t be eaten by
  their ‘use by date’.
  
• Regularly check the temperature of
  your refrigerator (4oC or colder) and
  freezer (-18oC or colder).

Cleaning

• Keep benches and utensils clean,
  using hot soapy water or a sanitiser.
  
• Wash dishcloths daily and change
  weekly. Disposable paper towels are
  a better option.
  
• Keep refrigerators and cupboards
  clean to avoid pests.
  
• Regularly disinfectant the garbage bin.

Shopping

• Avoid food that comes in a swollen,
  dented or torn packet.
  
• Ensure refrigerated foods are frozen
  and not packed above the ‘load line’.
  
• Check the use by date.
  
• Shop last for cold/frozen food and
  pack into an insulated container.
  
• Keep meats separate from other groceries.

There is much that can be done to reduce the risk of
food poisoning. Foods affected may look, smell or
taste bad or they may even seem normal so “If in doubt,
throw it out”. And remember, the longer a food is left in the
danger zone, the greater the risk of food poisoning.