Home' Moorabool Matters : Moorabool Matters Feb 2010 Contents MOORABOOL MATTERS - COMMUNITY NEWSLETTER FEBRUARY 2010 15
SUMMER SURVIVAL GUIDE
FOOD SAFETY TIPS FOR SUMMER
Food safety at home and in the outdoors is important
all year round...
Summer is ideal for BBQs, picnics and eating outdoors.
However the combination of warm weather and leaving food
out at room temperature can cause serious food safety
You can greatly reduce any food safety risks for your family by
following some simple guidelines, star ting at the grocery
store.Take extra care when taking food outside the home and
when preparing, storing and handling food.
Here is some basic food safety advice to prevent your food
from turning nasty.
• Always keep cooked and raw food separate during
preparation to prevent the contamination of foods that will
not be cooked. Keep raw meats and high-risk foods into
separate leak-proof containers and into insulated coolers.
Place container s with raw meats at the bottom of an
insulated cooler and keep separate from ready-to-eat foods
• Place meat and poultr y in the refrigerator immediately
when you return home from shopping. Freeze ground meat
and poultr y that won't be used in one or two days.
Completely defrost meat and poultr y before grilling or
cooking so it cooks more evenly. Use the refrigerator for slow,
• Do not par tially grill meat to use later. Once you begin
cooking meat, cook until completely done to assure that
bacteria are destroyed.
• Kepp coolers in the shade, as much as possibel while at
the pinic. When preparing chicken, egg, or cold meat salads,
or any recipes featuring mayonnaise, refrigerate it as soon as
possible, and keep cold right up until packing time. Keep
cooler lids closed and avoid unnecessar y openings.
• If there are leftovers, throw them out unless you can
safely keep them chilled until you get home. If there is still ice
in the cooler when you get home, the leftover s should be
okay to eat. When in doubt, throw it out! No-one likes being
wasteful, but when it comes to food poisoning, it's better to
be safe than sorry.
• Avoid packing food that has just been cooked or is still
warm, unless you can keep it out of the Temperature
Danger Zone (between 5oC and 60oC). Refrigerate overnight
before packing. Pack plenty of ice packs around chilled foods.
Frozen drinks can ser ve as ice packs, especially in school
lunches. Don't place ready-to-eat food into containers used
for storing raw food without thoroughly washing and drying
the container s first.
• Foods should not sit at room temperature for more than
two hour s. Keep track of how long foods have been sitting on
the buffet table and discard anything that has been left out for
two hour s or more.
• Finally consider using disposable wipes or a hand sanitiser
available if there is no safe water for hand washing.
If you have any food safety queries please contact the
Environmental Health Unit at Council on 5366 7100.
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