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Australian Food Safety Week 11 – 18 November 2017


Australian Food Safety Week 2017 will be held from 11 to 18 November 2017 so put it in your diaries. The theme will be chosen by members at our Planning Day to be held in Sydney (or by teleconference) in late May 2017 so now is a good time to become a member so you can join in this important decision making process. Find out what happened during the 2016 Food Safety Week here…

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

Seafood food safety

Food Safety Information Council research  shows more Australians are more worried about the safety of seafood (96%) than chicken meat (95%), minced meat (90%) raw eggs (83%), pasteurised milk (71%), cooked rice (58%) and bean sprouts (47%). However seafood sold in Australia is less likely to give you food poisoning compared with high risk foods such as raw eggs, bean sprouts and poorly handled poultry or minced meat. Australia has a well-deserved reputation for high quality and safe seafood. Commercially...
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Food safety tips for young people leaving home

Young people are at a greater risk of getting food poisoning as there is a peak of food poisoning cases...
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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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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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