‘Tis the season to be merry and not give food poisoning!

This time of the year has the greatest likelihood and occurrence of food poisoning in a year in Australia. There are really two reasons why.

It is the hottest time of the year and the best conditions for bacterial growth and then we are having a lot more parties with food handling for groups of people.

As we cannot change the weather conditions, unless we move to the northern hemisphere, we can only really control what we are doing to ensure that we are not giving our friends and family the horrible gift of food poisoning during the Festive Season.

The Food Safety Information Council has a basic theme of “Cook, Clean, Chill and Separate”. This can be applied to all food situations, especially at this time of the year. The following are the basics;

Cook

Ensure all sausages and burgers are brown inside when cooked and, if possible get a food grade thermometer to check that all cooked food has reached at least 75°C. Keep all cooked foods hot, above 65°C. The basic principle is the “Keep Hot Foods Hot”.

After two hours at room temperature, replace all food that is on display or on the table, so use small containers full rather than a big one.

Clean

The most important thing we can all do to prevent food poisoning is the wash our hands and do it properly. This means using the FSIC’s 20 / 20 Rule. 20 seconds wash and then 20 seconds dry.

Make sure the barbie plate is clean, maybe use foil on public BBQs.

Keep all plates, tools and utensils clean before and during use to prevent cross contamination.

Chill

Remember if you have to make a choice keep the food in the fridge and not the beer. The FSIC has had questions about exactly this in the past!!!

Those foods that need to be kept cold should be held in the fridge.

If you can use a food grade thermometer to check that the fridge temperature is less than 5°C.

Make sure there is enough space in the fridge for air movement as that is what is keeping everything cool. Try not to open the door too much in this warm weather.

The basic rule is “Keep Cold Foods Cold”.

Separate

Don’t use the same dirty plate that brought the meat out to the BBQ to take it to the table – use a clean one.

Always make sure that raw foods are stored below cooked.

Always use foods before their use by date.

This article has been written by Rachelle Williams, The Green Food Safety Coach.