Storage

• Store raw meat near the bottom of the refrigerator and ensure that meat juices, which may contain pathogens, do not drip onto other food. Store meat fat-side up to prolong shelf-life. Alternatively, you can store raw meat in leak-proof containers elsewhere in the refrigerator. Cover cooked and ready-to-eat food.
• Cool hot food quickly. Cool food on the bench only until steam stops rising. Then place the hot food directly into the refrigerator or freezer.
• Check the temperature of your refrigerator using a fridge thermometer. Ideally, the temperature of the main compartment should be no more than 4°C to 5°C, and in the freezer should be around -15°C to -18°C.

Thawing frozen products

• It is important to thaw cooked or ready-to-eat meat in the fridge unless the manufacturer directs otherwise.
• Refrigerate defrosted food if it is not to be used immediately.
• If using a microwave oven, speed up the defrosting process by separating defrosted portions from the still-frozen sections of food.
  

Handling and preparation

• Wash hands in hot soapy water for around 30 seconds before preparing food and after touching raw meat, poultry, fish or pets. Dry hands thoroughly on a paper towel or a clean towel.
  Avoid preparing food if you have symptoms such as diarrhoea or vomiting.
• Do not use the same chopping board, utensils and serving platters for ready-to-eat food, like salad vegetables, and raw food, like meat.
  

Cooking

When cooking mince, sausages, hamburger patties, rolled or stuffed roasts, ensure they are cooked evenly throughout. It is a good idea to check the internal temperature of these meats during cooking with a meat thermometer – aim for a temperature of 75°C. There should be no pink meat visible and juices should run clear.

Cooking of steaks and primal cut roasts is often a matter of preference and can range from ‘rare’ to ‘well done’. Regardless of the degree of doneness, the meat surface should always be brown in case bacteria are lurking on the surface. Since the meat below the surface has not been exposed to air or bacteria, it is safe to only cook these cuts rarely such that the internal meat colour will be a deep pink colour.

Cooling and reheating

Always reheat meat until it is steaming hot (above 75°C). This will kill bacterial cells and viruses. When reheating in the microwave, make sure that food is steaming throughout and not just on the edges.

Cool food as quickly as possible by placing into a shallow container and then into the fridge.

Special rules for barbecues

• Keep meat in the fridge until you are ready to barbecue it.
• Keep raw and cooked meat covered to protect it from contamination.
• Don't use the same plate for raw and cooked food.
• Put leftover cooked meats and other perishables into the fridge without delay.
  

Microwave cooking

Microwaves don't always cook food evenly, and bacteria and viruses in cold spots may survive the cooking process. To avoid cold spots:

• Carefully follow any instructions on cooking in the microwave that come with the product.
• Cover the food with a lid or microwave-safe plastic-wrap, to trap steam.
• Stir food and turn large items over during cooking. Rotate the dish once or twice – even if you have a rotating turntable.
• Cut food into similarly sized pieces, or arrange thicker pieces on the outside of the dish.
• Food continues to cook when the microwave is turned off. Always wait for 3-5 minutes, or for the recommended standing time, before testing that cooking is complete.

Cleaning

• Wash all work surfaces, dirty dishes and utensils well with warm soapy water, and dry them thoroughly. If you use a tea towel for drying, change it if it becomes dirty or wet.
• Bacteria can grow in wet dishcloths, sponges and dish-mops, so wring and spread them out to dry after each use. They should be changed, or disinfected by heating or in bleach, regularly.
• Never use the same dishcloths and sponges you use for food contact surfaces for cleaning floors.

What to look for when shopping

• Only purchase meat from undamaged packaging. Ensure that meat is sealed properly and that meat juices cannot run out.
• Ensure that meat isn’t spoiled – make sure it is not discoloured, smells bad or looks slimy.
• poilage microorganisms need to grow to high numbers to produce spoilage. If they can grow, pathogens or food poisoning bacteria can too!
• Ensure that meat isn’t past the 'use by date'. Food may still look, smell and taste acceptable after this date, but it may also contain dangerous numbers of pathogens.
• Chilled or frozen meat which is not chilled or frozen. These products need to be kept at low temperatures to minimise pathogen growth. Touch the packaging, particularly in supermarket fridges and freezers to determine whether they are still hard and cold.

Tips for safe shopping

• Shop for non-perishable food first. Shop last for cold food and hot food.
• Keep hot food separate from frozen and chilled products in your shopping trolley and car. Place chilled and frozen food together on the conveyor belt to encourage the checkout operator to pack these items together.
• Put raw meats into separate plastic bags before placing them into the trolley to prevent meat juices from leaking into other products.
• If you have to travel for over 30 minutes, place your chilled and frozen food into an insulated cooler for the trip home.
• When you arrive home, immediately pack chilled, frozen, and hot cooked meat into the refrigerator or freezer.