According to the Food Safety Information Council, there are an estimated 5.4 million cases of food poisoning each year in Australia and one fifth of these cases are linked to practices in the home. Food poisoning can cause serious illness and result in hospitalisation.

Following a few preventative measures, including keeping food at the right temperature and observing basic food hygiene practices can significantly reduce your chances of food poisoning

Food spoils most commonly between the temperatures of 5^oC to 60^oC, this is known as the danger zone. It is important to limit the time that perishable food spends in this danger zone.

Even in winter? Yes. Even in winter. With Australia's mild climate, food can spoil quickly if not properly chilled or kept piping hot, even during the colder months.

Ensure your fridge is kept at 4-5^oC to restrict bacteria from multiplying to levels that may cause food poisoning.

Hot food should be cooked and served above 60^oC to kill any bacteria or viruses.

Use the following guide to decide if you should consume, store or throw out food that has been in the danger zone:-

• Regular thorough hand washing with soap.
• Using separate plates, utensils and chopping boards for raw and cooked food
• Replacing chopping boards once they are scratched
• Washing all plates, utensils and chopping boards at high temperatures in your dishwasher
• For comprehensive food safety information, please visit www.foodsafety.asn.au.

By following these three simple steps, you can reduce the chances that chilled or frozen items in your grocery shopping will spoil and potentially cause food poisoning.

1. Take insulated cold bags with you to the supermarket and use them to bring cold or frozen foods home
2. Choose chilled or frozen foods last
3. Go straight home from the supermarket and unpack cold or frozen foods immediately

When choosing chilled or frozen foods in your supermarket always check:-

• the use-by date on each product
• the packaging is undamaged, is not swollen and that seals are intact
• chilled foods are refrigerated
• frozen foods are not stacked above the load line in the freezer

BBQ's and parties provide a number of challenges in maintaining safe food practices due to the fact that they are often large gatherings and involve the preparation, transportation and storage of substantial quantities of both raw and cooked food. However, with some careful planning you can avoid cross-contamination of food.

• Prepare your fridge. Ensure your fridge is operating at 5^oC or less and clear space in your fridge to ensure there is plenty of room for the extra food. Store raw food, especially meat, on the lower shelves in leak proof containers to prevent spills into other food. Fill buckets or the laundry sink with ice for drinks, leaving more room in the fridge for food.
• Kitchen hygiene. Supply plenty of soap and paper towels for guests to wash their hands before helping prepare food or eating. Provide different plates, utensils and chopping boards for raw and cooked food. Dish out only small quantities of chilled nibbles such as dips and replenish when needed rather than leaving large quantities out at room temperature.
• Cook well. Ensure all food, especially mince or sausages, is cooked thoroughly and put onto clean unused plates. Where possible, prepare food when needed and not too far in advance.
• When in doubt, throw it out. Use the temperature danger zone guide above to decide if you should consume or store food. If you have any doubt as to how long food has been out of the fridge, throw it out.
• In the great outdoors. If your party or BBQ is in the great outdoors, it's important to plan ahead in order to transport and prepare your food safely, here are some tips.
• Prepare as much as you can at home where conditions will be more hygienic and pack cold foods at the last minute
• Use frozen ice-bricks and gel-packs to keep food cold and give your esky a thorough clean
• Use leak proof containers, keep raw and cooked food in separate containers and keep raw food at the bottom of the esky
• Use separate plates and utensils for raw and cooked food
• Wet wipes and antibacterial gels are a great way to keep hands clean before cooking or preparing food when there is no running water

Keeping fresh nutritious food safe in lunchboxes for your children is possible with a little preparation. By following these guidelines, you can ensure their lunches stay free from spoiling, even on very hot days.

• Include in your child's lunchbox a frozen ice brick. Frozen drink bottles can also be used, but bear in mind, if your child consumes this drink early in the day, this source of cooling is lost and ice bricks are designed to stay cool for longer
• Place your child's lunchbox inside a cooler bag to keep food colder for longer
• Always check the use-by date of any food that you pack
• Supply one use only utensils, for example, plastic spoons for yoghurt
• Pack items carefully to avoid damaging or bruising fruit
• Always throw out left over food and wash your child's lunch box in hot soapy water everyday

If you are pregnant, it's important to take extra care when handling food to avoid food borne illness. This includes regular thorough hand washing and consuming only freshly prepared food. It is also important to avoid particular foods and consume others in moderation. For more information on this, please consult your health professional or click here to link to the NSW Food Authority for comprehensive food safety and pregnancy information.

When you have a food related issue, it can sometimes be confusing who you should talk to for more information. Let us help direct your inquiry.