20 December 2010
The cooling of alcoholic beverages should not take precedence over the cooling of food in the fridge this Christmas, the NT Department of Health and Families has warned."Food in the fridge, beer in the esky if it comes down to it - not the other way round," the Director of Environmental Health, Xavier Schobben, said today.
"We don't want anyone being really sick over Christmas because of food poisoning."
Mr Schobben said the following simple food safety tips should be adhered to at all times, but especially during the festive season.
- * Avoid keeping food in the temperature danger zone between 5oC and 60oC where food poisoning bacteria grow best.
- * Keep hot foods steaming hot over 60oC and keep cold foods refrigerated at or below 5 oC.
- * Ready-to-eat food should always be defrosted in the fridge or microwave.
- * Frozen foods such as beef, lamb, chicken and turkey should be defrosted in the fridge, never on the bench top. Make sure it is completely defrosted in the centre before cooking.
- * Before preparing food for Christmas, make sure that there is enough room in the fridge to keep cold food at or less than 5oC.
- * If there is not enough room in the fridge, remember that alcohol, soft drinks, pickles and other acidic condiments do not require refrigeration to remain safe. Drinks can be kept cold in an esky with ice.
- * Prepare foods as close as possible to eating time.
- * Use separate cutting boards and utensils for raw meats and poultry and ready-to-eat foods.
- * Cook food properly. All rolled and stuffed roasts, poultry, sausages, mince dishes and liver need to be fully cooked.
- * If you cook large amounts of food in advance, divide it into smaller portions or shallow containers, cover and place in fridge or freezer. Make sure there is good air circulation around the containers.
- * Refrigerate leftovers immediately after the meal.
- * Always store perishable leftovers in the fridge and use them up within 2 to 3 days. If in doubt, throw it out.
- * When reheating food ensure that it is steaming hot all the way through (at least 75oC).
- * Your Christmas ham will keep several weeks with proper handling by removing it from its plastic wrap, covering with clean cloth soaked in water and vinegar so it doesn't dry out, following any instructions on the packaging and storing it in the fridge below 5 oC. Reduced salt hams are now becoming popular but will not last as long as conventional hams so follow instructions on the packaging.
- * Before preparing foods and between handling raw meat or raw chicken wash hands thoroughly with soap and water and dry thoroughly.
The Department of Health and Families wishes everyone a safe and happy Christmas.
Media inquiries: Bridget Wild, phone 8999 2751 or 0401 116 144
