Safely prepare, store and use food in the home by following these tips and guidelines.
There are a number of steps you can take to make sure you are looking out for food hygiene at home. Remember the following tips when you are preparing food from home.
The most important way to stop germs and dirt transferring from you to your food is by washing your hands. Use warm water and soap and dry thoroughly.
- 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. Hot foods must be 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
- Cooling and storing hot foods - 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, as there is no food source for them. If you use baits around your kitchen ensure they are changed when needed. 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.
Please contact Health Services for more information on food hygiene at home on 08 9411 3444 or at firstname.lastname@example.org
Visit the WA Health Department website
for more information on safe food handling at home.