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05 May 2016... Coolers are a great way to transport your food and drinks, but a poorly packed cooler is also a great way to get sick. So follow these simple steps: Choose a cooler with excellent insulation and make sure it's clean. Keep your food in the fridge until just before you're ready to leave. Pack meats, fish and chicken in containers and place them at the bottom of the cooler. Add cold packs or frozen drinks on top and use a tight-fitting lid.
01 Mar 2016... Blue-green algae (cyanobacteria) are bacterial organisms that have some of the characteristics of bacteria and some of algae. They are present in almost all aquatic ecosystems in Australia, including rivers, lakes and estuaries. Under certain environmental conditions, blue-green algae concentrations in water can rapidly increase and form visible blooms or scums. Water affected by blue-green algae may be unsuitable for drinking, recreational activities such as swimming and fishing, and agricultural uses. Some species of blue-green algae produce toxins that are harmful to humans and animals when they are eaten, inhaled or contact the skin.
Wash your hands. Sounds simple, but not doing it or doing it incorrectly can lead to illness.[ ]So follow these simple tips to avoid making yourself sick:[ ]- Always wash your hands every time you use the toilet [ ]- Wash your hands before and during food preparation[ ]Follow the 20/20 rule:[ ]- 20 seconds washing with soap, rub and rinse with running water [ ]- 20 seconds drying with a clean towel[ ]This will ensure your hands don't make you or anyone else sick.[ ]
Hand hygiene means cleaning your hands with soap and water or an alcohol-based hand rub.Good hand hygiene is the most effective way to stop infections spreading. Many infections, such as the common cold and flu, are caused by spreading germs from person to person. Even when your hands look clean they can still be carrying germs. This is because they are so small that you just can't see them. This is why when we touch other people or objects we can spread germs without even realising it.
01 Jul 2020... This information sheet explains why effective cleaning and sanitising in a food business helps protect the owner and the customers against the spread of bacteria and other organisms that cause foodborne illness. It also contains information on the difference between cleaning and sanitising and how to clean and sanitise by using dishwashers, sinks or spray bottles.
Everyone loves a BBQ, but no one likes getting food poisoning. So follow these simple tips to make your BBQ a hit: 1. Keep all food cold and covered until ready to be used 2. Use different plates and utensils for raw and cooked foods 3. Make sure all meats are cooked right through so juices run clear 4. Continually replace dips and salads if they've been out of the fridge for long 5. Keep food cool and covered when not being served 6. Don't keep leftovers if they've been out of the fridge for more than two hours.
01 Jun 2017... This translated resource provides information on the Rotavirus, the most common cause of severe gastroenteritis in infants and young children in Australia. It includes information on the protection against rotavirus that is available free of charge under the National Immunisation Program Schedule for babies in two doses at two and four months of age. It also includes a pre-immunisation checklist and information on possible side effects.
Contamination of food from objects, people, pests or chemicals can cause serious illness. Food businesses, by law, must take precautions to avoid causing harm to people who eat their food. This information sheet explains the common contaminants of food and provides tips on how to protect your food from contamination.
11 May 2016... Remember that a 'use by' date means just that: use the product on or before that date. Food with a use by date can't legally be sold after that date. A 'best before' date means that the food may have lost some quality or nutrition after that date but it can be sold or eaten for a little while after that. There are slightly different rules for bread which can be labelled with a 'baked on' or 'baked before' date. Date marking will only work if you follow the storage instructions on the label. So if a product says refrigerate at or below 4 Celsius - do just that.
Any resource that has been reviewed in the past 3 years and complies with the Health Translations Editorial Guidelines will have a tick.