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 60^oC and cold food below 5^oC
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