Australian Food Safety Week 2014

The recent report from the Department of Health shows that we have had a reduction in the number of cases of foodborne illness from 5.4 million in the 2000 report to 4.1 million in this report, which examines food poisoning in this country up to 2010.

This is a really good result and shows that people are starting to get the message that they have an important part to play in preventing food poisoning.

However, the report also shows that of the 4.1 million cases per year of food borne illness in Australia, the actual cause can only  be identified in 800 000 of those cases. That means that more than 3 million cases each year have no identifiable cause.

Regardless of the actual cause of a food poisoning, it is a fact that food poisoning bacteria grow best in the temperature range of 5° to 60°C – commonly known as The Temperature Danger Zone.

The Food Safety Information Council promotes a week each year to highlight some aspect of food safety that the public needs to follow or be aware of to prevent food poisoning.

This year the theme is The Temperature Danger Zone.

The focus is on reminding the public that hot foods need to be kept hot and cold food cold.

Foods should not be left on the bench overnight, including rice. Recent studies have shown that many people thought it was OK to leave rice out overnight. Rice is one of the potentially hazardous foods and will allow bacteria to grow easily if not handled properly – and this means keeping them hot or cold. In other words, keeping those foods out of the Temperature Danger Zone.

Even though Food Safety Week each year is focussed on the public, the principles are exactly the same in food businesses.

For more information – go to the Council’s website at www.foodsafety.asn.au

Written by Rachelle Williams, The Green Food Safety Coach – and Secretary of the Food Safety Information Council.