Questions Related to Food Safety
Why is food safety important?
Food can be very dangerous if it is not handled and prepared correctly. Bacteria can multiply in food, and make us extremely ill – more than 5 million Australians are estimated to suffer from food borne illness, better known as food poisoning each year. Children are particularly vulnerable so it’s essential that school canteen staff practice safe food handling and preparation.
How long can I safely leave food out?
Remember the 2 hour rule!
Bacteria that cause food poisoning grow rapidly between 5°C and 60°C (the temperature danger zone). Food left in the temperature danger zone (eg out of the fridge or food warmer) for longer than 2 hours is dangerous. Refrigerate leftovers as soon as possible and when reheating make sure they are steaming hot before serving. Keep hot foods hot and cold foods cold and don’t leave them at room temperature for more than 2 hours.
If in doubt, throw it out!
How do I defrost food safely?
Food can be defrosted in 2 ways. If you have time to plan ahead then you can defrost foods that are covered or in a container in the fridge. Smaller amounts of foods can be defrosted in the microwave. Remember to use the defrost setting.
Never defrost foods on bench tops!
How do I reheat food safely?
If you have cooked food that you aren’t going to eat straight away, cool it as quickly as possible and then store it in the fridge. Don’t keep leftovers longer than 2 days. When you reheat food, make sure that it’s piping hot all the way through (at least 60°C). Try using a thermometer to check. If the food is only warm it might not be safe to eat.
Don't reheat food more than once!
How can if find more information about food safety?
The NSW Food Authority is a good place to start. As Australia’s first completely integrated food regulation agency they are responsible for food safety across the entire NSW food industry – from primary production to point of sale through to educating consumers about safe food practices in the home.
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