Food Safety Week 2026

Clean hands will decrease the possibility of food poisoning and other diseases markedly.

Remember the 20/20 rule:

• Wash hands for 20 seconds with warm soapy water
• Dry hands for 20 seconds before starting to cook
• Repeat frequently especially after handling raw meats or vegetables with visible soil.

You can find more tips on hand washing here

DO Wash fresh fruit and vegetables under running water before eating.

DO NOT use soap, disinfectants or detergents to wash your food. These cleaning products aren't designed for human consumption. They may actually be unsafe to use with food.

DO NOT wash raw chicken before you cook it - it could spread harmful microorganisms around your kitchen.  
Watch video about washing your chicken here.

Microganisms from raw meat, poultry, seafood, and eggs can spread to fruits, vegetables, cooked foods and other ready-to-eat foods unless you keep them separate.

Tips for ensuring you don't cross-contaminate:

• Use one cutting board and knife to prepare raw meats and another set for foods that will not be cooked before being eaten (e.g. salad ingredients).
• Don't put cooked meat on a plate that had raw meat on it.
• Store food in containers to avoid contact between raw and ready-to-eat foods.
• Watch video about keeping food separate and food safety at home here

Bacteria grow fastest between 5°C and 60°C. Keep cold food below 5°C, hot food above 60°C, and don't leave food sitting out for long. Following these simple steps can help prevent food poisoning and keep your family safe.

Two hour/four hour rule
Use the two-hour/four-hour guide below to work out what action you should take to avoid food poisoning if potentially hazardous food is held at temperatures in the danger zone.

Click here for more information

Firstly, we suggest you purchase and use a digital meat thermometer and cook your foods safely to these temperatures measuring in the centre of the food:

• Beef, lamb, kangaroo in whole cuts like chops, steaks, pieces and roasts at least 63°C (medium rare) and leave to rest 3 to 5 minutes
• Pork steaks and pieces to 70°C and roasts to between 70°C and 75°C and leave to rest 3 to 5 minutes
• Sausages, mince, poultry, rolled roasts, liver and other offal 75°C
• Reheated leftovers 75°C
• Fish fillets 63°C or when flesh flakes easily
• Eggs and egg dishes such as quiche  72°C or until white is firm and yolk thickens

Find out more about safe cooking temperatures here.

Eating raw food is a risk.

Like any raw food, raw fish dishes such as sushi, sashimi and ceviche can pose food safety risks including by parasites. Find out more about  the risks of consuming raw seafood here.