Food poisoning everything you need to know carrot soup with orange juice recipe

If you’ve ever experienced it, you’ll certainly agree that food poisoning is a horrible thing. With roughly 4.1 million australians affected each year, chances are you know what I’m talking about. Food safety is so important that it’s even referred to in the australian dietary guidelines: “care for your food; prepare and store it safely”.

You might be wondering what you can do to ensure your food is safe, so listen up. Here’s my quick guide on a few food safety basics. #1 wash your hands

When you’re in the kitchen, make sure you have a clean workspace. Start your cooking with spotless benches, chopping boards and knives and keep it that way until you’re done.

Cooking food properly is crucial to avoid getting sick. Using a food thermometer is a good way to ensure food is cooked to a safe temperature.

Some simple hints are that juices from poultry run clear, or that there is no pinkness left in mince and hamburgers.Cooked foods


for steak-lovers, it’s okay to cook this cut to your preference. #5 ensure hot food is hot and cold food is cold

The temperature danger zone is 5 to 60 degrees celsius. That means hot food must be hot and cold food must be cold, or there is a risk that food will become unsafe as bacteria can grow quickly when food is between these temperatures.

Some high-risk foods include meat, dairy, eggs, seafood and prepared fruit salads, so it’s important to take extra care with these foods. #7 remember food safety when shopping

Most supermarkets have refrigerated foods near the entrance, but it’s probably best to collect these foods at the end of your shop instead. That way, they’re not sitting in your trolley getting warm as you’re winding through the aisles.

Pick up chilled and frozen foods just before you check out and get them home and stored safely ASAP. Insulated bags and ice packs can come in handy for this. #8 clean up like a boss

cooked foods

Use warm soapy water to wash and very hot water to sanitise – but be careful not to burn yourself! Leave everything to air-dry or opt for a clean tea towel when drying up. #9 organise your fridge

Make sure you separate raw and cooked foods for storage. A good general rule is to keep raw foods like meat covered at the bottom of the fridge and cooked foods at the top. That way, the juices from raw food can’t drip onto other foods. #10 check the use-by date

Always keep an eye out for foods that go out of date. If it’s past it’s use-by date or you’re unsure, it’s bin time. What happens if you’re sick?

The symptoms of food poisoning can be debilitating, from diarrhoea to vomiting, fevers and nausea. They may occur in just a few hours, but can also take a couple of days to kick in. In any case, food poisoning can be serious and it’s important to see your doctor if you’re unwell.Food cold

If you’ve ever experienced it, you’ll certainly agree that food poisoning is a horrible thing. With roughly 4.1 million australians affected each year, chances are you know what I’m talking about. Food safety is so important that it’s even referred to in the australian dietary guidelines: “care for your food; prepare and store it safely”.

You might be wondering what you can do to ensure your food is safe, so listen up. Here’s my quick guide on a few food safety basics. #1 wash your hands

When you’re in the kitchen, make sure you have a clean workspace. Start your cooking with spotless benches, chopping boards and knives and keep it that way until you’re done.

Cooking food properly is crucial to avoid getting sick. Using a food thermometer is a good way to ensure food is cooked to a safe temperature.

Some simple hints are that juices from poultry run clear, or that there is no pinkness left in mince and hamburgers.Food cold for steak-lovers, it’s okay to cook this cut to your preference. #5 ensure hot food is hot and cold food is cold

The temperature danger zone is 5 to 60 degrees celsius. That means hot food must be hot and cold food must be cold, or there is a risk that food will become unsafe as bacteria can grow quickly when food is between these temperatures.

Some high-risk foods include meat, dairy, eggs, seafood and prepared fruit salads, so it’s important to take extra care with these foods. #7 remember food safety when shopping

Most supermarkets have refrigerated foods near the entrance, but it’s probably best to collect these foods at the end of your shop instead. That way, they’re not sitting in your trolley getting warm as you’re winding through the aisles.

Pick up chilled and frozen foods just before you check out and get them home and stored safely ASAP. Insulated bags and ice packs can come in handy for this. #8 clean up like a boss

cooked foods

Use warm soapy water to wash and very hot water to sanitise – but be careful not to burn yourself! Leave everything to air-dry or opt for a clean tea towel when drying up. #9 organise your fridge

Make sure you separate raw and cooked foods for storage. A good general rule is to keep raw foods like meat covered at the bottom of the fridge and cooked foods at the top. That way, the juices from raw food can’t drip onto other foods. #10 check the use-by date

Always keep an eye out for foods that go out of date. If it’s past it’s use-by date or you’re unsure, it’s bin time. What happens if you’re sick?

The symptoms of food poisoning can be debilitating, from diarrhoea to vomiting, fevers and nausea. They may occur in just a few hours, but can also take a couple of days to kick in. In any case, food poisoning can be serious and it’s important to see your doctor if you’re unwell.Cooked foods