Tuck into safe tucker this Australia Day

With Australia Day just 2 days away and our temperatures at extreme, the NSW Food Authority is urging people to keep an eye on the temperature of your food; keep hot food hot and cold food cold.

CEO of the NSW Food Authority Dr Lisa Szabo said temperature control is a key factor in reducing the risk of food poisoning especially when you’re cooking outdoors and enjoying the Aussie summer.

“Hot summer days and the traditional Australia Day BBQ are a perfect combination, however it’s also a perfect environment for bacteria to grow,” Dr Szabo said.

“There is typically a seasonal increase in Salmonella, one of the most common bacteria associated with food poisoning, during the warmer months.”

Food kept inside the danger zone of 5 to 60 degrees Celsius has an increased risk of bacterial growth, so it’s important to chill food below 5 degrees or heat it above 60.

Dr Szabo said cooking and eating outdoors does bring its own set of unique challenges but following some simple food safety rules can help reduce risk.

“I suggest that people begin by practicing the same level of hygiene at a BBQ or picnic as you would when cooking in your own kitchen at home and always start by thoroughly washing and drying your hands, if you don’t have access to soap and water then sanitising gel or wipes could be used as an alternative,” she said.

“Just like home it’s important to keep your preparation surfaces clean and being outside keep an extra vigilant eye out for pests like flies.”

The NSW Food Authority recommends that if you’re having a barbecue on 26 January, you follow a few simple tips for outdoor cooking and dining:

  • don’t eat cooked foods, or foods that should be refrigerated, that have been left out for more than two hours;
  • if you’re travelling, store uncooked and ready-to-eat foods in separate sealed containers and keep them cold during transport using a chiller bag or esky;
  • keep benches, equipment and tableware clean and dry;
  • some meats need to be cooked thoroughly, there should be no pink left in cooked meat like mince, sausages or chicken; and
  • use separate plates and utensils for cooking and serving.

For the NSW Food Authority’s full list of food safety tips for summer cooking and dining visit www.foodauthority.nsw.gov.au/summer

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