Handle with CARE
HOW TO ENTERTAIN WITH FOOD SAFETY IN MIND
SCENARIO 1 AT THE SUPERMARKET
“The most helpful signs to look for are the use-by and bestbefore dates,” says food safety advisor Lydia Buchtmann.
“As a general rule, use-by means you should use something before the date specified and throw it out afterwards, whereas food past its best-before date can be eaten as it’s a mark of quality, not safety.”
Avoid discounted products approaching the use-by date as bacteria is likely to grow faster in them.
SCENARIO 2 PREPARING YOUR MEALS
Cooking for large groups can be risky. “It’s crucial to be extra vigilant when handling food to prevent bacteria being introduced by crosscontamination,” explains Lydia.
Hand washing is the single most important way to stop the spread of germs. It should be done before starting prep and between handling raw and ready-to-eat food.
Another common error is cooking meat on the barbecue and then placing it back on the same plate used to hold it when raw. Always use a clean plate for barbecued food and make sure the food is thoroughly cooked.
“While it’s safe to cook a steak to your liking, prepared meats that have been cut up or minced should be cooked all the way through to 75°C to kill any harmful bacteria that may be present,” advises Lydia.
SCENARIO 3 TRAVELLING WITH FOOD
Food poisoning instances can increase when food is taken outside the home because there’s more chance of bacteria growing in the “temperature danger zone” – between 5 and 60°C.
“If you need to travel long distances, transport your food in a chilly bin filled with ice,” dietitian Melanie McGrice suggests. This helps to maintain a safe food storage temperature of 5°C or below. Try to avoid transporting meat, seafood, poultry and dairy-based desserts; instead, take along less perishable fare, such as cake, biscuits or Christmas pudding.
“Foods containing raw egg, such as homemade mayonnaise and creamy desserts such as tiramisu, are a hot-spot for germs to grow,” says Lydia.
Other items to be wary of taking on a long journey include deli meats, pâté, dips and salads. “There’s a particularly nasty bug (Bacillus cereus) that grows in pasta and rice dishes, and even cooking won’t kill the toxin,” adds Lydia.
SCENARIO 4 ORGANISING YOUR FRIDGE
A full fridge has to work harder to keep food chilled or frozen, increasing the risk of spoilage. “To prevent bacteria from growing, ensure your fridge temperature remains between 0 and 5°C, and store perishables according to use-by date,” tells Lydia. The upper shelves are ideal for dairy products (including milk), leftovers and packaged foods, while the lower shelves are the coldest – just right for raw meat, poultry and fish. The fridge door shelves are warmest and should be reserved for condiments, beer, wine and soft drinks.
SCENARIO 5 STORING LEFTOVERS
Pack leftovers in a chilly bin with ice-bricks and put them in the fridge as soon as you get home.
“The most important thing is not to leave food out for more than two hours. If it’s been out for longer than four hours, it must be thrown away,” advises Lydia. “Refrigerated leftovers should be eaten or frozen within two to three days.”
Melanie says prepared meats such as burger patties and sausages “should be eaten within a day or so”.
Don’t try to chill large items, such as a cooked turkey, which may still be warm in the middle, where bacteria can grow. Lydia adds, “Divide leftovers into small portions to cool down quicker before refrigerating.”