Your guide to food safety

1. Buyfromreputablesupplierswithcleanpremises.

2. Avoidspoiledfoods,foodspasttheiruse‑bydatesorfoodsindamagedcontainersorpackaging.

3. Takechilled,frozen,orhotfoodsstraighthomeininsulatedcontainers.

4. Keeprawfoodsandready‑to‑eatfoodsseparate.

5. Avoidhigh‑riskfoodsleftintheTemperatureDangerZoneformorethanfourhours.

6. Keephigh‑riskfoodsoutoftheTemperatureDangerZone.Keepchilledfoodscoldat5°Corcolderandhotfoodhotat60°Corhotter.

7. Thoroughlywashanddryhandswhenpreparingfood.

8. Useseparateandcleanutensilsforrawfoodsandready‑to‑eatfoods.

9. Cookmincedmeats,poultry,fishandsausagesthoroughly.

10. Whenindoubt,throwitout.

Ten easy steps to safe food

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Your guide to food safety

Don’t let it turn nasty.Victoriansenjoyfood.Weproducesomeofthehighestqualityandfreshestfoodsintheworld.

Welovetobuyandcookfoodtoeatathome,oroutdoorsonpicnics,campingtripsandbarbecues,ortotaketoworkandschool.

VictorianandAustralianfoodsafetylawsaredesignedtoensurethefoodyoubuyissafe.

AllVictorianfoodbusinessessuchassupermarkets,delis,butchers,fishmongers,take‑awaysandrestaurants,havetocomplywiththeselawsandstandardsbysellingfoodthatissafetoeatandfreeofanycontamination.

Eventhebestfoodintheworldcanturnnastyifpoorlyhandled,storedorcooked.

Oncethefoodisinyourhandsit’suptoyoutokeepyourfoodsafetoeat.

Thisbookletwillexplainhowsimplepracticescanensurethefoodthatyoubuyandtakehometoprepareforyourself,yourfamilyorfriendsremainssafeandenjoyable.

Enjoy your food

Food businesses have a responsibility to sell food that is safe to eat.

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Bacteriagrowandmultiplyonsometypesoffoodmoreeasilythanonothers.Thetypesoffoodswhichbacteriapreferinclude:

• meat

• poultry

• dairyproducts

• eggs

• smallgoods

• seafood

• cookedrice

• cookedpasta

• preparedsalads,coleslaws,pastasalads

• preparedfruitsalads.

Did you know?Foodpoisoningbacteriaareoftennaturallypresentinfood,andintherightconditionsasinglebacteriumcangrowintomorethantwomillionbacteriainjustsevenhours.

High-risk food

Ready-to-eat foods are foods that can be eaten without further preparation or cooking such as pre-prepared salads, take-aways and prepared sandwiches.

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Your guide to food safety

A basic rule-of-thumb is to keep high-risk foods in the right temperature zone for as long as possible.Whenshopping:

• Buyyourchilledandfrozenfoodstowardstheendofyourshoppingtrip.

• Hotchickensandotherhotfoodsshouldalsobepurchasedlaterinyourtripandkeptseparatefromcoldfood.

Whenstoringandtransportingfood:

• keepchilledfoodat5°Corcolder

• keepfrozenfoodfrozensolid

• keephotfoodsat60°Corhotter

• throwouthigh‑riskfoodleftintheTemperatureDangerZoneformorethanfourhours

• consumehigh‑riskfoodleftintheTemperatureDangerZoneformorethantwohours–don’tkeepitforlater.

Keep your food in the ‘right’ zone!

Use a fridge thermometer to check the temperature in your fridge. The temperature should be below 5°C.

Keep the freezer temperature around -15°C to -18°C.

Hot Food Zone

Cold Food Zone0°C

-15°C

5°C

60°C

100°C

TEMPERATURE DANGER ZONE

Frozen Food Zone

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• Onlybuyfromreputablesupplierswithcleanandtidypremises.

• Checkuse‑bydatesandlabels,avoidfoodpastitsuse‑bydates.

• Checkfoodlabelsforallergenandnutritionalinformation.

• Avoidproductsindamaged,dented,swollenorleakingcans,containersorotherpackaging.

• Avoidfoodthatseemsspoiled,suchasmouldyordiscolouredproduct.

• Checkthatstaffuseseparatetongswhenhandlingseparatefoodtypes.

• Onlybuyeggsincartonswhichidentifythesupplier–avoidcrackedorsoiledeggs.

• Avoidhigh‑riskchilledandfrozenfoodsthathavebeenleftoutofthefridgeandfreezer.

• Avoidhotfoods,liketake‑aways,thatarenotsteaminghot.

• Avoidready‑to‑eatfoodsleftuncoveredoncounters.

• Preventmeat,chickenorfishjuicesleakingontootherproducts.

Ifyouhaveseriousconcernswiththewayfoodishandled,storedorpreparedbyabusiness,contactyourlocalcouncilhealthdepartment.

Choose food carefully

Once you purchase food, the safety of that food also becomes your responsibility.

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Your guide to food safety

Once you purchase food, the safety of that food also becomes your responsibility.• Ifyouhavepurchasedhot,chilledorfrozenfoods,

youshouldgetthemhomeasquicklyaspossible.

• Fortripslongerthanabout30minutes,oronveryhotdays,it’sagoodideatotakeaninsulatedcoolerorbagwithanicepack,tokeepchilledorfrozenfoodscold.

• Considerplacinghotfoodsinaninsulatedcontainerfortripslongerthanabout30minutes.

• Considerwrappinghotfoodsinfoil.

• Onceyouarrivehome,immediatelytransferchilledandfrozenfoodintoyourfridgeandfreezer.

Get food home quickly

Use an insulated container or bag to transport chilled or hot food.

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Follow these tips to keep food safe and enjoyable when eating outdoors or taking a packed lunch to work or school.• Cutmeatsintoserving‑sizepiecesbeforeleaving

home,andhaveallsaladsreadytoeat.

• Putrawmeatsandhigh‑riskfoodsintoseparateleak‑proofcontainersandintoinsulatedcoolers.

• Placecontainerswithrawmeatsatthebottomofaninsulatedcoolerandkeepseparatefromready‑to‑eatfoods.

• Avoidpackingfoodthathasjustbeencookedorisstillwarm,unlessyoucankeepitoutoftheTemperatureDangerZone.Refrigerateovernightbeforepacking.

• Packplentyoficepacksaroundchilledfoods.Frozendrinkscanserveasicepacks,especiallyinschoollunches.

• Don’tplaceready‑to‑eatfoodintocontainersusedforstoringrawfoodwithoutthoroughlywashinganddryingthecontainersfirst.

• Considerusingdisposablewipesifthereisnosafewaterforhandwashing.

Take care eating outdoors

Take extra care when preparing, storing and handling food to eat away from home.

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Your guide to food safety

Keepfoodsafeby:

• keepinghigh‑riskchilledfoodinthefridge

• keepingfrozenfoodsfrozenhard

• storingfoodsinclean,non‑toxic,foodstoragecontainers

• storingcookedfoodsseparatelyfromrawfoods

• storingrawmeats,seafoodandchickenatthebottomofthefridge,insealedorcoveredcontainers

• storingleft‑oversinthefridge.Packagedfoodandfoodfromcansandjarscanbecomehigh‑riskonceopened

• notstoringfoodinopenedcans

• avoidingegg,dairyandmeatproductspasttheiruse‑bydates

• coverfoodinleak‑proofcontainerswithtight‑fittinglidsorwrapinfoilorplasticfilm

• whenindoubt,throwitout.

Did you know?Youcankeepyourfoodfreshforlongerandsaveonenergycostsbyensuringthedoorsealsonyourfridgeareingoodcondition.

Store food well

Cover food in leak-proof containers with tight-fitting lids or wrap in foil or plastic film.

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• Washhandsforatleast30secondsinwarm,soapywaterbeforepreparingfood.

• Washyourhandsthoroughlybeforepreparingfoodandafterhandlingrawmeats,chicken,seafood,eggsandunwashedvegetables.

• Dryyourhandswithcleantowelsordisposabletowels.

• Ifyouhaveanycutsorwoundsonyourhands,coverthemwithwaterproofwound‑stripsorbandages.

• Wearclean,protectiveclotheslikeanapronwhenpreparingfood.

• Ifyoufeelunwell,letsomeoneelsepreparethefood.

Did you know?Wethandsaremorelikelytotransmitbacteria.Afterwashingyourhandstakethetimetodrythemthoroughly.

Wash hands when preparing food

Wash hands for at least 30 seconds in warm, soapy water before preparing food.

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Your guide to food safety

• Keeprawfoodsseparatefromready‑to‑eatfoods.

• Useseparateandcleanutensilsandequipmentforready‑to‑eatfood.

• Don’tusethesameequipmentandutensilsforrawfoodsandforready‑to‑eatfoods,withoutthoroughlycleaningthemfirst.

• Thoroughlycleananddrycutting‑boards,knives,pans,plates,containersandotherutensilsafterusingthem.

• Usehotsoapywatertowashthingsandensuretheyarethoroughlydrybeforeusingthemagain.

• Usefreshcleantea‑towelsordisposabletowelstodryutensilsandequipment,orallowthemtoair‑dry.

• Useadishwasherwithappropriatedetergentstowashanddryutensilsandequipment.

• Rinserawfruitsandvegetableswithcleanwaterbeforeusingthem.

• Don’tallowpetsaroundareaswherefoodispreparedorstored.

• Removepestsandverminfromwherefoodispreparedorstored.

Keep it clean and separate

Use different clean utensils, cutting-boards and containers for different foods.

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Bacteria can grow in frozen food while it is thawing, so keep frozen food out of the Temperature Danger Zone.• Unlessinstructionsdirectotherwise,thawfrozen

foodinthefridgeoruseamicrowaveoven.

• Ifinstructedonpackagedfrozenfood,prepareandcookthefoodasdirected,straightfromthefreezer.

• Defrostfrozenmeats,fishandpoultrythoroughlybeforecooking.

• Keepdefrostedfoodinthefridgeuntilitisreadytobecooked.

• Ifdefrostingusingamicrowaveoven,cookthefoodimmediatelyafterdefrosting.

• Ifyouareusingamicrowaveoven,speed‑upthethawingbyseparatingdefrostedportionsfromstill‑frozenportions.

• Avoidre‑freezingthawedfood.

Thaw it right – use the fridge

Use the fridge to thaw frozen food.

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Your guide to food safety

One of the most important things you can do to stop high-risk food turning nasty is to cook it thoroughly.• Useameatthermometertohelpyougetthe

temperatureright.

• Thoroughlycookfoodsmadefromeggssuchasomelettesandbakedeggcustards.

• Cookpoultryuntilthemeatiswhite–thereshouldbenopinkflesh.

• Cookhamburgers,mince,sausages,androlledorstuffedroastsrightthroughuntilanyjuicesrunclear.

• Cookwhitefishuntilitflakeseasilywithafork.

• Mostfoodsshouldbecookedtoatleast75°C.

• Takeextracarewhenpreparingfoodswheretheeggsremainuncookedsuchasegg‑nogandhome‑mademayonnaise,asbacteriaontheeggshellscancontaminatethefood.

Cook it right

Meat thermometers are available from many retail stores that sell kitchen utensils and barbecue equipment.

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• Reheatfoodsthoroughlysotheyaresteaming(above75°C)orboiling.

• KeepcookedfoodoutoftheTemperatureDangerZone.

• Ifyouneedtostorefoodforlateruse,oncethesteamstopsrisingcoveritandputitinthefridge.

• Whenyoucookaheadoftime,dividelargeportionsoffoodintosmallshallowcontainersforrefrigeration.

• Ifyoudon’twanttocoolthefoodstraightaway,keephotfoodatatemperatureof60°Corhotter.

Did you know?Goodairflowinsideyourfridgeisimportantforeffectivecooling.Trytoavoidoverfillingyourfridge.

Reheating and cooling food

Reheat foods thoroughly so they are steaming (above 75°C) or boiling.

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Your guide to food safety

Food poisoning is frequently caused by bacteria from food that has been poorly handled, stored or cooked. The food may look, taste and smell normal.Thesymptomsoffoodpoisoningmayvarydependingonthetypeofbacteriaorcontaminantscausingtheillness.Youmayexperienceoneormoreofthefollowingsymptoms:

• nausea

• stomachcramps

• diarrhoea

• fever

• headaches.

Symptomscanoccurwithin30minutesaftereating,oranumberofhourslater.Theycanbemildorsevere.

Somebacteriacanalsocauseothersymptoms.Listeriabacteriamaycausemiscarriageorotherseriousillnessinsusceptiblepeople.

Where to get help• Seeyourdoctor.

• Reportyourillnesstoyourlocalcouncilparticularlyifyouthinktheillnessisrelatedtofoodthatyouhavepurchasedoreatensothatthecausecanbeinvestigated.

Food poisoningSome people are more at risk from food poisoning including young children, pregnant women, the elderly and people with other illnesses.

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For more information on food safety contact:

• FoodSafetyHotlineon1300364352oremailfoodsafety@health.vic.gov.au

• Yourlocalcouncil

Visit

www.health.vic.gov.au/foodsafetywww.betterhealth.vic.gov.auwww.safefood.net.auwww.foodstandards.gov.au

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