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    Research by the Food Safety Information Council has found that a quarter of parents that pack a lunchbox for school fail to include a frozen drink or freezer block to keep it...
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  • Featured Articles
    Always wash your hands before handling food and after handling raw meat or poultry. Clean hands will decrease the possibility of food poisoning and other diseases markedly. Remember the 20/20 rule: wash...
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    If you get food poisoning seek medical attention. Food poisoning can be particularly serious in young children, the elderly and people of all ages in poor health. Early medical attention is recommended,...
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Australian Food Safety Week 9 – 16 November 2019

 

Australian Food Safety Week 2019 will be held 9 to 16 November 2019. We will be choosing its theme at our Planning Day mid 2019 find out more from this link.

 

What happened during AFSW18

Thanks to everyone who took part in AFSW18. The theme for Australian Food Safety Week,10 to 17 November 2018, was ‘Food Poisoning – take it seriously!’

About Us

The Food Safety Information Council is a health promotion charity and a national voice for science-based, consumer-focused food safety information in Australia. We aim to address the estimated 4.1 million cases of food poisoning in Australia that result in 31,920 hospitalisations, 86 deaths and 1 million visits to doctors on average every year.

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Latest News

Guess who’s coming to dinner – avoid the listeria risk at Christmas time (10 December 2018)

The Food Safety Information Council today advised people to check if any of the family or friends they are entertaining over the Christmas and summer period are at risk from the deadly Listeria food poisoning infection. Rachelle Williams, FSIC Chair, said that recent research found that one in three Australians are either at risk of getting the potentially fatal Listeria infection themselves or live in a household with someone at risk. ‘This means it is likely that some of your Christmas guests may be at risk of Listeria infection which, although a comparatively rare form of illness, can be a...
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Urgent Cause

Donate now to keep us operating

Although there are an estimated 4.1 million cases of food poisoning in Australia each year, we still have no long term funding to reduce this rate of food poisoning so now we have to turn to other fundraising options. Although our members contribute close to $500,000 a year in donated time and resources we still need cash to pay for essentials such as website, phone bills and insurance as well as the costs of Food Safety Week. About 1,000 people...
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Did you know?

Common food poisoning myths

Six common food poisoning myths that can be busted If I get food poisoning it is most likely the last...
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Food poisoning take it seriously - how to use a meat thermometer

Food Safety Tips at a Glance

Clean

Chill

Cook

Separate

Our health is in our hands!

Clean hands will decrease the possibility of food poisoning and other diseases markedly.
Remember the 20/20 rule: wash hands for 20 seconds with warm soapy water dry hands for 20 seconds before starting to cook repeat frequently especially after handling raw meats, or vegetables with visible soil. Wash utensils and cutting boards with soap and warm water, and dry thoroughly, before handling different sorts of foods. This is particularly important when dealing with raw meats and vegetables.

Food that is meant to be kept chilled should be!

As soon as possible after purchase meat, poultry, dairy foods, vegetables, salad ingredients, etc should be refrigerated at or below 5ºC. Sounds easy but often food is left in hot cars or put in refrigerators that are not cold enough. A fridge thermometer should be used to make sure the temperature is at or below 5ºC. The temperature should be adjusted in line with changing seasons and the amount stored. Refrigerate leftovers promptly. Cooked food should be stored in covered containers and either put in the fridge to cool, or frozen immediately. Frozen foods should be defrosted in the fridge NOT on the kitchen bench. If in doubt, throw it out!

Properly cooking food minimises the risk of food poisoning

Cook chicken, minced or boned meats, hamburger, stuffed meats and sausages right through until they reach 75°C using a meat thermometer. Serve hot food steaming hot above 60ºC. Defrost frozen poultry and rolled and stuffed meats thoroughly before cooking. Always follow cooking instructions on packaged foods.

Cross-contamination is a major way for food borne diseases to spread

To avoid cross contamination keep raw and cooked foods separate when storing and preparing. Food should be stored in covered containers in the fridge and put raw meats and poultry in the bottom of the fridge so the juices don’t contaminate food on lower shelves. Don’t put cooked meat back on the plate the raw meat was on.

We're a health promotion charity

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We need your help

Donate today!

The Food Safety Information Council is a health promotion charity. Each year we provide information to thousands of Australians, run education campaigns and conduct consumer research. Generous donations from individuals like you make possible the work we do in reducing the estimated 4.1 million cases of food poisoning in Australia each year.

FSIC would like to acknowledge the traditional custodians of the land on which we live and work. We would also like to pay respect to the elders past and present and extend that respect to all other Aboriginal people.

Make a much needed tax deductable regular or one off donation right now to support us by simply clicking this button.

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