The inside of a car provides the ideal environment and temperature for bacteria to multiply, so food should be in the car for as short a time as possible.
Get refrigerated and frozen foods at the end of the shopping trip and keep them cold by using insulated shopping bags. Keep hot foods separate from cold foods.
Check date markings on food packages, for example, use by or best before dates.
Never buy or use
badly dented cans
leaking cartons, cans, bottles or containers
food packaged in torn or ripped packaging or packaging that has been tampered with
food packages or cans that are swollen
cracked or soiled eggs
ready-to-eat food that has been in contact with raw meat, chicken or their juices. Take note of how ready-to-eat foods are presented as you shop
products in vacuum packs if the packaging has become loose.
After purchasing, store eggs in the fridge as this minimises any safety risk and can extend its shelf life.
Immediately freeze products that you do not intend to use before the use by date. Freezing greatly extends the use by date.
Check the temperature of your refrigerator using a fridge thermometer. It should be 5ºC or colder.
Cooked food can be allowed to cool to ambient temperature within 2 hours before it is put into the fridge. It is not essential to let it completely cool. Food will cool faster in shallower containers. See Thawing, cooking, cooling and reheating for more information.
Store raw meats and poultry near the bottom of the fridge to ensure that juices do not drip onto other foods. Alternatively, put meat onto a covered tray or into a sealed container within the fridge.
Keep raw foods on separate plates from ready-to-eat foods such as cooked foods and salads. Bacteria still grow in foods that have been kept refrigerated – they just take longer to grow.
Don't store food with cleaning chemicals.
You can search through to find related information.
2 Hour/4 Hour Rule Explained
PDF 59 KB
For goodness sake Don't cross-contaminate
PDF 108 KB
Food goodness sake Beware the 'Danger Zone'
PDF 141 KB
Food Safety Fundamentals
PDF 377 KB
Hand hygiene refers to any method which effectively removes soil and any harmful germs.
Thawing, cooking, cooling and reheating food
Ways to thaw, cook, cool and reheat your food to minimise illness
Temperature control - Food Standards Australia New Zealand
Food safety standards - temperature control requirements - Food Standards Australia New Zealand
Thermometers and using them with potentially hazardous food - Food Standards Australia New Zealand
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Is it really an emergency? Consider the best health care option for you before visiting an Emergency Department.
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