Australian Food Safety Week

Cook risky meat dishes like mince, hamburgers, sausages, liver, rolled roasts or poultry. all the way through to 75°C to kill any bacteria inside.

Don’t drink unpasteurised milk as it will be contaminated with bacteria (and raw cow’s milk is illegal to sell).

Don’t use cracked eggs in raw eggs dishes such as egg nog, mousses and tiramisu, hollandaise sauces, fresh mayonnaise, aioli or health shakes. Either discard the cracked eggs or save them for a dish like a cake that will be thoroughly cooked.

Don’t wash eggs from your backyard chooks as it spreads bacteria around your kitchen. Use a paper towel or brush to remove as much visible dirt as possible and wash your hands thoroughly afterwards and don’t use them in raw egg dishes.

Don’t let juices from raw meat or poultry contaminate other foods that won’t be cooked like salads or desserts. Use separate chopping boards for raw meat and salad veggies, cover raw meat and poultry in the fridge.

Follow instructions on bagged fresh salads or cut vegetables and make sure you use them by the use by date.