IT'S FOOD SAFETY WEEK!
IT'S FOOD SAFETY WEEK!
IT'S FOOD SAFETY WEEK!
12-19 November
The theme is ‘Food safety – raw and risky’ covering the risk of food poisoning or parasite infections from raw or minimally cooked meat, poultry, fish eggs and vegetables.
To minimize the risk of food poisoning from raw or minimally cooked food:
- Tip 1: Ensure you have a probe thermometer and cook foods to the right temperature:
- Beef, lamb, and kangaroo in whole cuts like chops, steaks, pieces, and roasts at least 63°C (medium rare) and leave to rest for 3 to 5 minutes
- Pork steaks and pieces to 70°C and roasts to between 70°C and 75°C and leave to rest for 3 to 5 minutes
- Sausages, mince, poultry, rolled roasts, liver, and other offal 75°C
- Reheated leftovers at 75°C
- Fish fillets at 63°C or when flesh flakes easily
- Eggs and egg dishes such as quiche at 72°C or until white is firm and the yolk thickens
- Tip 2: Raw fruit and vegetables should be washed under running water before eating.
- Tip 3: Always wash your hands before handling food and after handling raw meat, chicken, and eggs.
Take the Raw and Risky quiz and test your knowledge of food safety.
More information is available on the Food Safety Information Council website.