Food Smart: Clean, Cook, Chill

Foodborne illness is caused by bacteria like campylobacter and salmonella. The bacteria multiply very fast in warm, moist conditions. Luckily these illnesses are avoidable. By following these simple food handling tips, you could be helping to keep your friends and family safe from foodborne illness.

Clean

  • wash and dry your hands thoroughly with soap and warm water and dry them with a clean dry towel or paper towel
  • wash and dry your hands before and after handling food
  • wash and dry your hands every time after you touch raw meat or chicken
  • before you start handling food, make sure all tools and all surfaces which you put food on are clean 

Cook

  • defrost frozen foods thoroughly before cooking
  • pre-cook minced meat, sausages and poultry before barbecuing. Minced meat and sausages should be cooked right through, and pork and poultry juices should run clear - use a meat thermometer to check temperatures
  • use one set of utensils for raw meat and chicken and another set for cooked food
  • placed cooked items on a clean plate, not on one that was used for raw meat
  • reheat leftovers until steaming hot throughout and do not reheat more than once
  • when cooking or eating outdoors ensure that all food remains covered and cool until ready to cook or eat

Chill

  • ensure your fridge is between 2 and 4 degrees celcius
  • keep all perishable foods in the fridge until you are ready to use them
  • use an icepack or chilly bing to keep food cold outdoors
  • keep raw meat and chicken away from other foods and below ready-to-eat foods in the refrigerator
  • marinate food in the fridge, not on the bench
  • cover and refrigerate food as soon as possible after cooking. Throw out perishable foods that you have left at room temperature for more than two hours.