The lesson
01
Why food safety matters
When we cook for family, friends or a community group, the people eating trust that the food is safe. The Food Safety Information Council estimates there are 4.1 million cases of food poisoning in Australia each year.
It also says a few simple actions can greatly reduce the chance of food poisoning. Those actions are what this course is about.
Source:Food Safety Information Council — Food safety tips (opens in a new tab)
02
What foodborne illness is
Foodborne illness is sickness passed on through food. Many people call it food poisoning. FSANZ gives gastro and hepatitis A as examples. It is caused by harmful germs, such as some bacteria and viruses.
FSANZ explains that most microorganisms are harmless, but harmful ones are common in soil, water, animals and people. They can reach food from hands, surfaces or other foods. Some multiply quickly in food that isn’t kept cold enough or hot enough.
Source:Food Standards Australia New Zealand — Health and hygiene – advice for food handlers (opens in a new tab)Food Standards Australia New Zealand — Food safety basics (opens in a new tab)Food Safety Information Council — Food safety tips (opens in a new tab)
03
The key principles in official guidance
Official guidance comes back to a few simple ideas. FSANZ sets out its advice as five key steps. The Food Safety Information Council uses four short words: clean, chill, cook and separate.
Each idea blocks a different way that germs reach food or grow in it.
- Check: make sure food is safe to use before preparing it
- Keep it clean: hands, benches, boards and utensils
- Keep it separate: raw foods apart from ready-to-eat foods
- Cook: heat food right through, which destroys nearly all harmful germs
- Hold food below 5°C or above 60°C — the range in between is the ‘temperature danger zone’
Source:Food Standards Australia New Zealand — Food safety basics (opens in a new tab)Food Safety Information Council — Food safety tips (opens in a new tab)
04
Why some people are more at risk
Anyone can get food poisoning, but some people can become much sicker. The Food Safety Information Council names young children, older people, pregnant women and people with weakened immune systems.
It explains that the immune system weakens with age, and older people can take longer to recover. Young children’s immune systems are still developing. FSANZ advises people who are vulnerable to illness to avoid higher-risk foods, and explains these on a separate page. Questions about one person’s diet should go to a qualified health practitioner.
Source:Food Safety Information Council — Food safety tips (opens in a new tab)Food Standards Australia New Zealand — Food safety basics (opens in a new tab)
05
Finding reliable food safety information
Reliable food safety information comes from official bodies. Nationally, a key source is Food Standards Australia New Zealand (FSANZ). In Victoria, Safe Food Victoria publishes guidance for food handlers and community groups.
Guidance can change, so it helps to check when a page was last updated. Safe Food Victoria also offers DoFoodSafely, a free online training program for food handlers.
- FSANZ: national food safety advice, and a list of current food recalls
- Safe Food Victoria: guidance for Victorian food handlers and community groups
- Food Safety Information Council: everyday food safety tips for home cooks
Source:Food Standards Australia New Zealand — Food safety basics (opens in a new tab)Safe Food Victoria — Personal hygiene for food handlers (opens in a new tab)Safe Food Victoria — Fundraising with food for community groups (opens in a new tab)Food Safety Information Council — Food safety tips (opens in a new tab)