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​Top tips for food safety during the festive season

DECEMBER 2017

Food poisoning from bacteria such as Salmonella can take the joy out of the festive season but just a few simple precautions with the preparation and storage of food can make all the difference.

  • Wash your hands thoroughly before preparing food
  • Don't prepare food for two days after food poisoning or gastro
  • Keep benches and utensils clean and dry
  • Don't leave food out in the heat. Hot food should say above 60oC and cold food below 5oC
  • Purchase mayonnaise instead of making your own
  • Use store bought eggs in uncooked desserts
  • Separate raw and cooked foods
  • Use separate cutting boards and utensils

For further information, see the fact sheet on the NSW Health website http://www.health.nsw.gov.au/Infectious/factsheets/Pages/Salmonellosis.aspx

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