Wash Your Hands
Always wash hands with hot, soapy water before and after handling food (especially raw meat, poultry, seafood and eggs), and after using the bathroom, changing nappies and handling pets.
Wash cutting boards, dishes, utensils and countertops with hot, soapy water after you prepare each food item and before you go on to prepare the next food.
Rinse before cooking
Rinse raw produce in water, and don’t use soap or detergents. If necessary, use a small vegetable brush to remove any surface dirt.
Keep foods separate
To avoid cross-contamination, always separate raw meat, poultry and seafood from other foods in your supermarket shopping trolley and refrigerator.
Cooked vs raw
Always use separate plates for cooked foods and raw foods.
Check internal temperatures
To ensure food is cooked to proper temperatures, use a clean thermometer to measure the internal temperature to make sure meat and poultry are cooked enough.
Cook eggs right
Cook eggs until the yolk and white are firm. If you use recipes in which eggs remain raw or only partially cooked, use pasteurised eggs. Click here for tasty egg recipes.
Cook fish right
Cooked fish should be opaque and flake easily with a fork. Click here for our best fish recipes for easy weeknight meals!
When cooking in a microwave, ensure there are no cold spots. For best results, cover food, stir and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking.
READ MORE: These Microwave Hacks Will Give Better Tasting Food
Make sure it's boiling
Bring sauces, soups and gravy to a boil when reheating.
Have a thermometer in the fridge to ensure the temperature stays about four degrees C.
Don't leave leftovers out
Promptly refrigerate or freeze perishables, prepared foods and leftovers within two hours. Divide them into large amount in shallow containers.
Don’t defrost food at room temperature. Thaw it in the fridge, under cold running water or in a microwave.