• 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...
    Read More
  • Featured Articles
    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...
    Read More
  • Featured Articles
    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,...
    Read More
Australian Food Safety Week 11 – 18 November 2017

Australian Food Safety Week 11 to 18 November 2017 is now on! The theme is ‘Is it done yet? Use a thermometer for great food, cooked safely every time’ 70% of Australians surveyed don’t know that 75°C is the safe cooking temperature for high-risk foods such as hamburgers, sausages and poultry. 75% of Australians surveyed also reported that there wasn’t a meat thermometer in their household and only 44% of those with a thermometer reported using is over the previous month. Find out more 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.

Learn More

Latest News

Summer TV and radio campaign launched – Is it done yet?

The Food Safety Information Council has launched its summer education campaign with TV and radio spots and a YouTube video to encourage people to use a thermometer to check their food is cooked safely. Australian Food Safety Week research shows only 25% of Australian households own a meat thermometer and 70% of people said they didn’t know the safe cooking temperature of 75°C for high risk foods like hamburgers, sausages, mince, poultry and leftovers. We know there are an estimated 4.1 million cases of food poisoning in Australia each year. Cooking food to a safe temperature is a great step...
Read More

Food safety topics

View All Topics
Urgent Cause

Donate now to keep us operating

Although there are an estimated 4.1 million cases of food poisoning in Australia each year, the Federal Government has still not restored our long term funding to reduce this rate of food poisoning. We have just heard from the Assistant Health Minister, David Gillespie, that the funding proposal he asked us to submit has been rejected due to ‘fiscal constraint’. So now we have to turn to other fundraising options. Although our members contribute close to $500,000 a year in...
Read More
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...
Read More

Is it done yet/ How to use a 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

acnc-registered-charity-logo_rgb

Donate Now!

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.

Donate Now
Social media & sharing icons powered by UltimatelySocial