Preparation

1. Wash hands thoroughly using soap and warm water before preparing food, after going to the bathroom and handling pets.
   
2. Use separate cutting boards for raw and cooked ingredients. Always use a separate cutting board if preparing raw meat and wash utensils (such as knives, tongs, etc) with hot soapy water between handling raw and cooked food.
   
3. If you've made food in advance, thaw in the refrigerator or microwave. This allows fewer bacteria to grow than if the food is left at room temperature.

1. Cook foods thoroughly and keep hot food above 60°C.
   
2. The danger zone for food is between 5°C and 60°C, as this is the temperature range where most food bacteria will grow. It is important to try and keep food temperature out of this range so take plenty of ice if you're travelling with food that needs to be kept cool and transport it in an esky or cooler bag.

1. Cool leftovers quickly by putting them in the refrigerator, even if they are still warm. This limits the amount of time the food spends in the temperature danger zone. Try to use refrigerated leftovers within two or three days.
   
2. If you still have food left over after your dinner party or celebrations, cover it before refrigeration to ensure there is no cross-contamination through spillage from other dishes.

This information is provided by the Sanitarium Nutrition Service.

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