Key Rules of Food Safety

Keep it cold

Keep it hot

• • Keep the fridge below 5°C
  • Put any food that needs to be kept cold in the fridge straight away 
  • Don’t eat food that’s meant to be in the fridge if it’s been left out for two hours or more 
  • Defrost and marinate food in the fridge, especially meats 
  • Shop with a cooler bag, picnic with an esky
  • Cook foods until they’re steaming hot

• •  Reheat foods until they are steaming hot 
  • Make sure there’s no pink left in cooked meats such as mince, sausages or chicken 
  • Look for clear juices before eating freshly cooked chicken or pork 
  • Heat to boiling all marinades containing raw meat juices before serving

Keep it clean

Check the label

• • Wash and dry hands thoroughly before starting to prepare or eat any food, even a snack 
  • Keep benches, kitchen equipment, tableware clean and kitchen cloths clean 
  • Separate raw and cooked food and use different cutting boards and knives for each 
  • Don’t let raw meat juices drip onto other foods 
  • Avoid eating food made by someone sick with something like diarrhoea
  • Don’t eat food past the use-by date

• •  Note the best before date 
  • Follow storage and cooking instructions 
  • Ask for information about the source and freshness of unpackaged foods