Food Hygiene at Home

There are a number of steps you can take to make sure you are looking out for food hygiene at home:
  • Wash your hands: Use soap and warm water to wash your hands thoroughly before handling and preparing food
  • Keep cold foods cold: - 5oC or less, check temperature with a fridge thermometer 
  • Keep hot foods hot: Don't let hot food sit out at room temperature for long periods of time; time your cooking so your hot food does not require re-heating; and ensure hot foods must are maintained at 60oC to prevent bacterial growth
  • Separate raw and cooked food: Use separate utensils and chopping boards when preparing raw and cooked foods; make sure that all foods are covered when stored, and always store raw food at the bottom of the fridge to prevent raw juices dripping on to cooked food
  • Cool and store hot foods for later use correctly: If you want to keep cooked foods for later use, a simple rule is to cool the food to room temperature within two hours and to fridge temperature within four hours
  • Keep your kitchen and utensils clean: Deters pests by removing food sources and change baits regularly as old baits may become a food source
  • Defrost safely: When defrosting food, put it in the fridge overnight or use your microwave defrost setting
  • Don't cook for others if you are unwell: If you are experiencing food poisoning symptoms you could easily pass your germs on to others.
For more information on food hygiene at home visit the WA Health Department website opens in a new window.
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Contact

Address

9 Coleville Crescent,
Spearwood 6163

PO Box 1215, Bibra Lake DC,
Western Australia, 6965

Language Support

Cockburn Nyungar moort Beeliar boodja-k kaadadjiny. Koora, yeyi, benang baalap nidja boodja-k kaaradjiny.
Ngalak kaadatj dayin boodja, kep wer malayin. Ngalak kaadatj koora koora wer yeyi ngalang birdiya.

City of Cockburn acknowledges the Nyungar people of Beeliar boodja. Long ago, now and in the future they care for country.
We acknowledge a continuing connection to land, waters and culture and pay our respects to the Elders, past, present and emerging.