Raw and risky - Australian Food Safety Week

10 Nov 2022 |
10 November 2022

Ahead of 2022 Australian Food Safety Week, Director Planning and Environmental Services Scott Riley from Southern Downs Regional Council today urged local consumers to reduce their risk of food poisoning from raw and risky foods.

“This year’s theme Food safety – raw and risky warns about the risk of eating raw or minimally cooked foods which can increase your chance of getting food poisoning and also possible parasite infection,” Mr Riley said.

“Firstly, we suggest you purchase and use a digital meat thermometer and cook your foods safely to these temperatures measuring in the centre of the food:
• Beef, lamb, kangaroo in whole cuts like chops, steaks, pieces and roasts at least 63°C (medium rare) and leave to rest 3 to 5 minutes
• Pork steaks and pieces to 70°C and roasts to between 70°C and 75°C and leave to rest 3 to 5 minutes
• Sausages, mince, poultry, rolled roasts, liver and other offal 75°C
• Reheated leftovers 75°C
• Fish fillets 63°C or when flesh flakes easily
• Eggs and egg dishes such as quiche 72°C or until white is firm and yolk thickens

“Raw fruit and vegetables such as salad veggies can also be a risk so make sure you always wash them under running water before eating.

“Always wash your hands before handling food and after handling raw meat, chicken, and eggs.

“It’s also important to ensure your fridge is operating to keep food below five degrees.

“Learn more about food safety and test your knowledge and take the food safety quiz on the Food Safety Information Council website at www.foodsafety.asn.au.”

If you have any food business concerns or issues or would like further information on the safe handling and sale of food, please contact Council’s Environmental Health Officers on 1300 697 372.

Last edited date 10 Nov 2022