Australian Food Safety Week 13 – 20 November 2021

Australain Food Safety Week

 

Australian Food Safety Week 2021 will be held from 13 – 20 November 2021.This year’s theme ‘Food safety – be prepared’ is aimed at building resilience in the community especially after disasters by setting up basic food safety toolkits and encouraging public engagement with food safety courses. We are currently developing material for our community package which will be available early October. Find out more…

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

Aussies get it wrong about refreezing defrosted raw chicken – Australian Food Safety Week 13 to 20 November 2021.

The Food Safety Information Council today released Omnipoll consumer research which shows that 76% of Australians incorrectly think it’s not safe to refreeze raw chicken that has been safely defrosted in the fridge. Cathy Moir, FSIC’s Chair, said during Australian Food Safety Week we want to bust some of the myths about food safety and one of those persistent myths is that it is unsafe to refreeze chicken that has...
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Food safety topics

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Information

Food Safety Training

  Interested in learning more about food safety? We have partnered with our member First for Training to make online food safety basic training courses affordable and available as well as meeting our long term aim of getting course material into schools. If you have a question or training need please contact First for Training Food safety essentials course (for businesses and individuals) Food business owners by law, are responsible...
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Did you know?

Coronavirus, COVID-19 and food safety

You can’t get COVID-19 from eating food Food Standards Australia New Zealand states that there is no international evidence so far that the virus causing COVID-19 is transmitted through eating food. Spread of respiratory droplets from person to person and close personal contact are known to be the most common ways to spread coronavirus.  Touching surfaces and objects and then your eyes, nose or mouth may also be a way to transfer the virus. However, just as with social distancing,...
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Food poisoning be prepared

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.

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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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