THE HON TRISH WORTH MP

Parliamentary Secretary to the Minister for
Health and Ageing

TW 47/2003                                                                

Sunday 21 December 2003

 

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

Christmas is a time to get together with your family 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 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 food poisoning bugs to multiply in our food and to make us sick,” Ms Worth said.

“However, following a few simple rules and using your common sense will help to ensure you enjoy the festive feast this year.

“Plan to leave enough time to defrost the turkey safely. 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.

“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, chicken or other meat 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.”

Ms Worth said a Christmas ham would 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,” Ms Worth said.

“And of course, make sure your hands and kitchen utensils are really clean and dry before you start preparing the meal.

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

Media contact:  Lydia Buchtmann, 0401 714 265

 

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 and 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 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.

 

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.

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 .

Contact: Tania Bradley, Food safety Information Council Co-ordinator 0407 626 688