When the mercury rises so does the risk of eating contaminated food. Here’s how to stay safe …
Summer bring lots of opportunities for eating outdoors, and as Australians we’re no strangers to the weekend barbecue. But warmer weather poses a challenge when it comes to transporting and storing food safely. This is when food poisoning becomes a real concern. Follow these rules to stay safe:
Keep it clean inside
From the time you start preparing food to the moment you’re packing leftovers into containers, focusing on cleanliness is paramount.
- Wash your hands often.
- Wash all utensils used for cooking before you use them to serve food.
- Place food in airtight containers to take on picnics or barbecues.
- Wash fruits and vegetables before serving them raw.
… and outside too
Storing cutlery, plates and utensils near the barbecue is a smart way to save unnecessary trips back and forth to the kitchen. But how well were they cleaned last time? It’s a smart move to give everything a good wash before you use it again just to make sure there’s no unwanted bacteria lurking around.
Keep it separate
When it’s time to pack for a picnic, it can be tempting to throw all the food in together, but this can lead to cross-contamination. All cooked and uncooked foods need to be kept separate. This is especially true if you are packing raw meat to cook on a barbecue. Use different cooler bins or bags to keep cooked and raw foods separate.
Temperature test
Dashing to the supermarket? Grocery shopping can be problematic in warmer temperatures so be sure to take a cooler bag with you. Pack any cold or frozen foods straight in the cooler bag instead of the trolley. This will keep the items cool and safe while you shop and on your way home.
Two golden rules for the workplace
- Reheat food well: When taking leftovers to work, immediately place them in the refrigerator and reheat until they’re steaming hot all the way through. Eat leftovers within two to three days, and if unsure discard.
- Separate cooked foods: Ensure cooked leftovers like meat or fish are kept separate from fresh salad ingredients.
This article was previously published in the Well at Work Newsletter
