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Summer food safety tips

02 January 2019 Blog
Nutrition and dietetics
With the risk of food poisoning increasing in warmer weather, our Infection Prevention and Control Manager Kirsty Friesema provides tips to stay food safe this summer.

 It is important to be careful when cooking and eating outdoors, as well as storing food on warm days.

Keep things clean

  • Clean your  hands before and after handling food.
  • Wash utensils used for cooking prior to using them to serve food.
  • Wash fruits and vegetables before serving raw.

Watch the temperature

  1. Thaw and marinate meat in the fridge (don't thaw food on kitchen bench or reuse marinades that have touched raw meat)
  2. Handle raw meat with clean tools (wash utensils, cutting boards and crockery carefully afterwards)
  3. Cook meat thoroughly (use a food thermometer to check the temperature reaches 74 degrees for chicken, 72 degrees for red meat and 63 degrees for fish and pork)
  4. Don't let food sit out (food should be left out of the fridge no longer than one hour on hot days or two hours on cooler days).
  5. Be aware of outdoor temperatures (use a cooler bag when shopping and refrigerate food as soon as possible).

Don't cross-contaminate

  • Keep cooked and uncooked food separate (including transporting food to picnics and barbecues).
St John of God Health Care
Kirsty Friesema - Infection Prevention and Control Manager

Kirsty Frisema is the Infection Prevention and Control Manager at St John of God Midland Public and Private Hospitals. She has more than 16 years’ experience in hospitals and is passionate about patient safety and providing high quality care for patients.

St John of God Health Care
Kirsty Friesema Infection Prevention and Control Manager