Healthy living

Chill

Chill it or chuck it 

The majority of food poisoning happens at home.

Bacteria that cause food poisoning grow best between 5ºC and 60ºC, which is what we call the temperature danger zone. So, keep cold foods cold (below 5ºC) and hot foods hot (above 60ºC). Anything left in the danger zone for more than four hours should be thrown away.

Always thaw frozen meat in the fridge or microwave, not on the bench.

Play it Food Safe to prevent food poisoning.

 

Food safety tips

  • Always defrost frozen food in the fridge or in a microwave oven set on ‘defrost’. Defrosting food on the bench top can be unsafe, and increases bacteria growth in foods as they defrost. 
  • Refrigerate promptly all cooked and perishable food at or below 5° C. Portion food before cooling, for example slice meats and cut large poultry into smaller portions. Place liquid foods such as casseroles in shallow containers (no more than 5cm deep) to allow for rapid cooling and place in the fridge as soon as it stops steaming.
  • Do not store food too long, even in the fridge. Keep for a maximum of 3 days.

For more food safety tips, watch:

 Food safety - separate static Food safety - cook static 

Last reviewed: 01-09-2020
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