THE HON TRISH WORTH MP

Parliamentary Secretary to the Minister for
Health and Ageing

18 December 2002

FOOD SAFETY AT CHRISTMAS - TIPS ON HOW TO AVOID FOOD POISONING

Christmas is a time to enjoy delicious food, but it can also be a danger time for possible food poisoning.

Parliamentary Secretary for Health, Trish Worth, today launched some useful tips prepared by the Federal Government and the Food Safety Information Council on how to avoid food poisoning over the Christmas period.

“Christmas can be a time of higher risk for food poisoning because the weather is hot, the fridge is overloaded and we’re cooking for more people than we’re used to. It all makes for perfect conditions for the bugs to go forth and multiply in our food and to make us sick. However, following a few simple rules and using your common sense will help to ensure you enjoy the festive feast this year,” Ms Worth said.

“Defrosting the turkey can be the first Christmas problem. A whole turkey is very big so it can be defrosted either in the fridge or on the benchtop. The important thing is to make sure that it’s fully defrosted before it’s cooked and that it doesn’t sit for any longer than necessary in the temperature danger zone ( between 5°C and 60°C ) where bacteria can multiply rapidly. Better still, ask your butcher or poultry supplier to defrost it for you in their cool room then bring it home and refrigerate it immediately.

“Storing the turkey in the fridge correctly also needs thought as it is big and will be competing for space with the drinks, desserts and all the other Christmas goodies. If it is going into the fridge before it’s cooked, it needs to be placed near the bottom of the fridge so that its juices can’t drip on to the ready to eat food such as salads, or placed into a leak proof container. Make sure the fridge is kept at or below 5 ^oC and has enough space left for the cool air to circulate around the food. You can move the drinks and other items, for which refrigeration is not essential for safety, into an esky to make more fridge space if needed.”

Ms Worth said that whether you are cooking the turkey in the oven or on the BBQ, make sure it is cooked right through to the centre with juices running clear and no hint of pink left behind.

“Stuffing the turkey will significantly increase the time taken to cook it properly and slow the cooling process if you want to serve it cold later. If it’s a hot dinner, serve the turkey right away while it’s still really hot,” Ms Worth said.

“If the turkey is to be served, cold remember that a whole bird will take a long time to cool, particularly if it contains stuffing. This time may be longer than is safe ­– even if the turkey is cooled in the refrigerator. It is safer to slice the turkey into serving portions as soon as it has cooled a little, then place the portions in the refrigerator. Leave it in the temperature danger zone for as little time as possible. Cover it to prevent recontamination.

“Your Christmas ham will keep several weeks with proper handling. Once opened, remove it from its plastic wrap, cover with a clean cloth so it doesn't dry out, and follow any instructions on the packaging. Only slice as much as you will eat at the one sitting as the meat will keep longer unsliced. It should be stored in the fridge above and well away from any raw meat .

“Seafood should always be purchased from a reputable source, transported home in a cooler and quickly placed in the fridge.

“And of course, make sure your hands and kitchen utensils are really clean and dry before you start preparing the meal. Hands, chopping boards and utensils also need to be well washed and dried after you prepare raw meat or poultry, and before you handle ready to eat foods such as salads or cooked meat, to avoid cross contamination.

“Taking these simple precautions can go a long way towards ensuring that your family and friends enjoy safe food at your home this Christmas.”

Chiefs of staff please note: A full copy of the food safety tips for Christmas, a special list of dos and don'ts for handling and cooking the turkey, are attached. There is a wide range of material including tips for picnics and barbecues which can be viewed on the Food Safety Information Council website www.foodsafety.asn.au .

A video news release will be distributed at 10.15am on Wednesday 18 December 2002 from Sky Sydney.

About the Food Safety Information Council

The Food Safety Information Council is a partnership of government agencies, industry and professional groups with the objective of educating consumers about safe food handling practices.

Food Safety Tips for Christmas from the Food Safety Information Council

• Avoid keeping food in the temperature danger zone between 5^oC and 60^oC where food poisoning bacteria grow best.
  
  
• Keep hot foods steaming hot over 60^oC.
  

• Keep cold foods refrigerated at or below 5 ^oC.
  

• Ready to eat food should always be defrosted in the fridge or microwave, never on the bench top, unless the manufacturer recommends that you do so.
  

• If you are going to defrost a large turkey, remember it will take several days to defrost in the fridge. Always make sure that it is thoroughly defrosted in the centre before cooking.
  

• If you cannot defrost the turkey in your fridge, you could ask your butcher to defrost it in the coolroom. Defrosting a turkey on the benchtop is ok but you must make sure it is thoroughly cooked all the way through to make sure any bacteria are killed – so use a meat thermometer to check that the temperature in the thickest part reaches 75^oC.
  

• Because stuffing slows down cooking and cooling, it is best cooked separately.
  

• Before preparing food for Christmas make sure that there is enough room in the fridge to keep cold food at or less than 5^oC.
  

• If there is not enough room in the fridge, remember that soft drinks and alcohol, pickles, jams and other acidic condiments do not require refrigeration to remain safe. Drinks can be kept cold in an esky with ice.
  

• Prepare foods as close as possible to eating time.

• Use separate cutting boards and utensils for raw meats and ready to eat foods.

• Cook foods properly. All rolled & stuffed roasts, poultry, sausages, mince dishes need to be fully cooked. Steaks, chops and solid pieces of meat can be eaten rare.

• If you cook large amounts of food in advance, divide it into smaller portions or shallow containers, cover and place in fridge or freezer. Make sure there is good air circulation around the containers.
  

• Refrigerate leftovers immediately after the meal (as soon as it stops steaming).
  

• Never store leftovers on the kitchen bench and use the refrigerated leftovers within 2 to 3 days.
  

• When reheating food ensure that it is steaming hot all the way through (at least 75 ^oC).
  

• Your Christmas ham will keep several weeks with proper handling by removing it from its plastic wrap, covering with clean cloth so it doesn’t dry out, and following any instructions on the packaging.
  

• Before preparing foods and between handling raw meat or raw chicken wash hands thoroughly with soap and warm water and dry thoroughly.