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Food safety
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The key to food safety is to keep food at the right temperature to prevent bacteria and viruses from growing, and for some of these unwanted organisms to produce toxins. Food poisoning, while unpleasant for the majority of the population can be life threatening for the very young and the frail elderly. It is important to take the appropriate precautions with food purchasing and preparation.
In order to keep food safe it is important to reheat it rapidly to 60 degrees Celsius or hotter, and cool food rapidly to 5 degrees Celsius or colder. Also prepare food quickly, cook it thoroughly, and store, transport or display food either chilled or hot.
Examples of some foods that have a potential to be hazardous if they are cooled and reheated incorrectly are:
- cooked meat or cooked food containing meat
- smallgoods and food containing smallgoods
- dairy products and sauces containing cream or milk
- cooked rice and pasta
- any seafoods
- foods containing eggs, beans, nuts, or other protein rich foods such as quiche, soybean products and lentil burgers.
It is also important to be aware of current food recalls.
If you are at all doubtful about any other foods, your Environmental Health Officer at your local council will be able to help.
For further information contact your local doctor or health professional or visit the Australian Government Food Standards website.
