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Food Safety When Cooking

Food regulations in Australia help maintain food safety up to the time it reaches the consumer. After that, it’s up to us – the consumer. Each year, there are an estimated 4.1 million cases of food poisoning in Australia – if you think you have food poisoning check the Health direct website for medical advice. A few simple actions can cut the likelihood of food poisoning drastically! Check our 

Keep raw meat, poultry, seafood, and eggs (and their juices and shells) away from foods that won’t be cooked. That begins in your grocery cart—put raw vegetables and fruit in one part of the cart, maybe the top part.

Things like meat should be put in the plastic bags the store offers and placed in a separate part of the cart. At check-out, make sure the raw meat and seafood aren’t mixed with other items in your bags.
When you get home, keep things like raw meat separate from fresh fruit and vegetables (even in your refrigerator). Don’t let the raw meat juices drip on foods that won’t be cooked before they are eaten.

Clean
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.
How to handle riskier foods safely
Eggs
Fruit and vegetables
Pasta and rice
Poultry
Red meat – beef, pork, lamb, venison and kangaroo
Seafood
Unpasteurised milk and cheese
Natural toxins in food
Preparing food for the vulnerable

Aged care facilities and food safety when taking food for residents

Indigenous communities
Infants and young children food safety
Listeria and pregnancy, the elderly and people with weakened immune systems
Toxoplasmosis advice for pregnant women and those with weakened immune systems

Food safety in an emergency
Food safety in floods, fires, storms and power outages
Food poisoning bacteria and viruses
Food poisoning bacteria and viruses overview
Bacillus cereus and other Bacillus species
Campylobacter
Clostridium botulinum
Clostridium perfringens
Escherichia coli (E.coli)
Listeria monocytogenes
Salmonella
Staphylococcus aureus
Viruses 
Entertaining food safety
Entertaining at home
Christmas and holiday entertaining

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