Australian Food Safety Week from 13-20 November is a timely reminder to be aware of food safety risks in the lead up to the festive season.
Safe Food Production Queensland is shining the light on food safety by encouraging consumers to reduce their risk of food poisoning by being prepared, in the same way as being prepared for storm season, bushfire season and other natural disasters.
This year’s theme ‘Food safety – be prepared’ aims to build resilience in the community by encouraging every household to set up a basic food safety toolkit using three basic steps.
1. Buy thermometers
Next time you are at the shops, or shopping online, purchase a fridge thermometer and a cooking/meat thermometer which are available from kitchenware, hardware and BBQ/outdoor stores. They can cost as little as $15 for dial thermometers or you can get more accurate digital thermometers.
2. Check your fridge temperature regularly
Use your fridge thermometer to check your fridge is running at 5°C or below to stop the growth of most food poisoning bacteria and reduce food waste. ‘Use by’ dates on refrigerated food only apply if your fridge is running at or below this temperature.
Place the thermometer on a lower shelf where you can easily read it. When checking temperature do not keep the fridge door open too long as you are measuring air temperature.
3. Use a cooking/meat thermometer
It won’t do any good if your thermometer never leaves your kitchen drawer. Use it to check that high risk foods such as poultry, mince, sausages, hamburger patties, liver, leftovers and rolled roasts reach at least 75°C in the centre. Egg dishes need to be at least 72 °C in the centre or until the white is firm and the yolk thickens.
Learn more about food safety by testing your knowledge and taking the food safety quiz on the Food Safety Information Council website www.foodsafety.asn.au.