Your search for "Food Safety" has returned 24 results.
Title: BBQ food safety (video)
Summary: Everyone loves a BBQ, but no one likes getting food poisoning So follow these simple tips to make you 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 the way 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 left overs if they’ve been out of the fridge for more than two hours
Title: Chief Health Officer advisory on egg safety for restaurants cafes and caterers
Summary: Eggs are a highly nutritious food, used in many different recipes and ways. However, like meat, seafood and dairy products, eggs have the potential to be hazardous. To reduce the risk of making your customers ill, particular care must be taken to handle and store eggs and raw egg products safely.
Title: CHO advisory: poisonous mushrooms growing in Melbourne
Summary: Extreme caution is advised when picking and consuming wild mushrooms - if in doubt, don’t consume. Mushrooms purchased from a supermarket, greengrocer or other reputable source are safe to eat.
Title: Community group temporary and mobile food premises - Class 2
Summary: This food safety program template applies to community groups that are class 2 and operate from temporary or mobile food premises. You must use this food safety program for your food premises.
Title: Community groups fundraising events food safety obligations
Summary: A video to help community groups and not-for profit groups understand what they need to do to ensure the provision of safe food at their fundraising event.
Title: Cooking for children book
Summary: Provides information and advice on early childhood nutrition, menu planning and food safety. Contains delicious and nutritious recipes for early childhood settings and families.
Title: Cooler food safety (video)
Summary: 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 at the bottom of the cooler.
- Add cold packs or frozen drinks on top and use a tight fitting lid.
Title: Food allergy and intolerance
Summary: This brochure will give you information on managing food allergies and intolerances including buying food, eating out and information on where you can get more help.
Title: Food poisoning and how to prevent it
Summary: Information about what food poisoning is, why it happens and what people that work with food can do to prevent it.
Title: Food safety rules A3 poster
Summary: A poster describing food safety rules.
Title: Food safety rules A4 poster
Summary: A poster describing food safety rules.
Title: Food safety supervisor fact sheet
Summary: The following section provides a step-by-step guide to whether your business needs a food safety supervisor, and if so, how to ensure they meet your business's requirements.
Title: Foodborne disease
Summary: Causes of foodborne disease (food poisoning) and how good hygiene helps prevent infection.
Title: Fridge food safety (video)
Summary: Fridges are great for keeping food (and beer) cold, but they can also be havens for bacteria if packed incorrectly.
So follow these simple tips to keep your fridge healthy:
- Make sure your fridge is set below 5 degrees Celsius
- Store all food in covered containers
- Always store raw meat, chicken and fish below other foods
- Defrost food in a container on the bottom shelf, not in the sink or on the benchtop
- Throw out packaged food which is past it’s use by date, if in doubt throw it out
- Clean fridge regularly with warm, soapy water
Title: Have you had an allergic reaction to packaged food - A5 poster
Summary: Food labels are required by law to carry essential information so that people know what is in the food they buy. The role of the Food Safety Unit at the Department of Health and Human Services is to ensure that food sold in Victoria is safe. We can investigate and test food for allergens that are not described on the food label.
Title: Keeping the kitchen clean (video)
Summary: In the kitchen, food poisoning bacteria are brought in on raw foods like chicken, meat and vegetables. Bacteria can also be transferred on work surfaces, cutting boards, knives and other kitchen equipment. So follow these simple tips to avoid cross contamination:
- Thoroughly clean food preparation surfaces
- Clean kitchen equipment properly during and after preparing foods, using warm soapy water
- Store raw meat, chicken and fish in the fridge below other foods
- Make sure all foods are covered when stored in the fridge
- Wash hands thoroughly before handling food and after handling raw foods
Summary: A guide to preventing listeria infection or listeriosis, a rare but serious foodborne disease.
Title: Making food safe to eat (video)
Summary: This is a video about food safety. A family learn about safe food practices for meal preparation to prevent food poisoning.
Title: Mercury in fish (video)
Summary: The Australian Dietary Guidelines say that everyone should eat one or two fish meals per week for good health. The good news is that it is safe for everyone to eat 2-3 serves per week of most types of fish. Shark, marlin and swordfish should only be eaten once a week by the general population because they have levels of naturally occurring mercury.
Title: Personal hygiene for people working with food
Summary: Information about appropriate guidelines for personal hygiene, hand washing, treatment of cuts and wounds for people in the food industry.
Title: Power outages: food safety after a power failure
Summary: Fact sheet that explains what to do to keep food safe in an emergency power failure.
Title: Stay healthy when it's hot
Summary: This fact sheet provides tips on how to stay healthy and safe during hot weather.
Title: Use by and best before dates (video)
Summary: 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.
Title: Your guide to food safety
Summary: This booklet will explain how simple practices can ensure the food that you buy and take home to prepare for yourself, your family or friends remains safe and enjoyable.
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