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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...
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    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:...
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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...
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The Food Safety Information Council has launched its mobile friendly website.

Welcome to our mobile friendly website

Council Chair Rachelle Williams said that more than 1000 people use the website each day to access our food safety advice.

‘Over half of these view our website on a device or mobile so it is important that its easy to read and navigate regardless of whether you are viewing it on a desktop computer, mobile phone or tablet.

‘All the same useful information about food safety in the home and during emergencies from the old website is on the new site. We now also have a specific members’ area that gives access to a library of our consumer research. We will be sending all members their personal login details over the next week. If you would like to become a member please email us at info@foodsafety.asn.au 

‘We’d particularly like to that Elanco Animal Health Australia for their recent donation which has helped us fund the new website. We’d also like to thank the MAPG team from Melbourne who have worked so hard to design, develop and publish the new website,’ Ms Williams concluded.

About Us

The Food Safety Information Council is a health promotion charity and Australia’s leading disseminator of consumer-targeted food safety info which aims 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

Save Food Safety Week

    The Food Safety Information Council is asking for your urgent assistance to save this year’s Food Safety Week to be held in November 2016. Since 1997 the Council has been helping consumers with simple tips on how to reduce the risk of food poisoning. However the loss of Federal...
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The way you cook can make you crook!

Food Safety Tips at a Glance





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.

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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.

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