Food poisoning can be very serious for anyone, preparing food safely is key to avoiding infection.
Prepare food safely
Wash your hands before cooking, clean the food preparation area, use clean and separate utensils and cutting boards for uncooked meat, chicken or fish and other foods. Do not handle food if you yourself are ill.
Cook foods thoroughly
Thaw frozen food in the fridge. Meat and chicken is adequately cooked if the juices from the centre are clear and the meat is no longer pink.
- Transport food in insulated containers if the trip takes longer than ½ an hour.
Store food safely
If food is kept for later, ensure it is placed into the fridge. Foods that require freezing should be frozen and not placed into the fridge for storage.
Store foods at safe temperatures
Perishable food needs to be refrigerated or kept hot.
Total time at room temperature (5°C – 60°C)
The total time includes all the time the food has been at room temperature, for example during delivery, preparing and storage.
Food can be cooled rapidly by:
- Placing food in the refrigerator as soon as it stops steaming.
- Dividing food into smaller sizes and placing in shallow containers before cooling.
For more information visit Food Safety Information Council
World Health Organization video on prevention of food-borne diseases