Festive season food safety

Published

The holiday season is a time to come together with family and friends around food. It’s also a time when food safety risks can rise. Whether you’re cooking for loved ones at home or running a food business during the festive rush, following safe food handling practices is essential to prevent foodborne illnesses.

Here’s some key tips for everyone:

  1. Storage is critical:
    • Keep perishable foods like seafood, meats, dairy and prepared salads refrigerated at 5°C or below. For businesses, ensure storage equipment is well-maintained and thermometers are used to monitor temperatures.
    • Avoid overloading fridges—air circulation is essential to keep food cool. Consider alternative storage options like ice chests for non-perishable drinks to free up space for high-risk foods.
  2. Temperature matters:
    • For home cooks and food handlers alike, ensure all meats, including poultry, are cooked to a safe internal temperature of 75°C. Use a meat thermometer for accuracy.
    • Hot food must be kept at 60°C or higher, while cold food must stay below 5°C to prevent the growth of harmful bacteria.
  3. Prevent cross-contamination:
    • Store raw foods separately from ready-to-eat items. This is critical in both home and business kitchens. Use designated utensils and equipment for raw and cooked items to avoid spreading harmful bacteria.
    • Wash hands, surfaces and utensils thoroughly between tasks, especially when handling raw meat or seafood.
  4. Food preparation and service:
    • Prepare high-risk foods like dairy-based desserts, cooked seafood and salads just before serving and store them correctly until they’re needed. Businesses should label foods accurately and provide allergen information to customers.
    • Leftovers should be refrigerated immediately and consumed within 2–3 days. Reheat thoroughly to at least 75°C before serving.
  5. For food businesses:
    • Train staff on hygiene and food safety protocols, including proper handwashing, equipment cleaning and temperature monitoring.
    • Clearly mark foods with allergen and expiry details, and follow FSANZ’s Food Safety Standards to maintain compliance.

By following these practices, home cooks and businesses can keep meals safe and enjoyable for everyone. For more information, explore FSANZ’s resources for consumers and businesses.

Safe food handling ensures everyone has a happy and healthy holiday season!