You can protect yourself and loved ones by cooking your foods safely by ensuring they reach safe temperatures (use a meat thermometer in the centre of the food).
Ideal temperatures for common foods:
• Beef, lamb, kangaroo in whole cuts like chops, steaks, pieces and roasts (medium rare) - at least 63°C (leave to rest 3 to 5 minutes).• Pork steaks and pieces - 70°C.
• Pork roasts - between 70°C and 75°C (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).
Remember to always wash fruit and vegetables such as salad under running water before eating.
Always wash your hands before handling food and after handling raw meat, chicken, and eggs.
Avoid cross contamination of cooked and uncooked food.
For more information about food safety and Food Safety Week (12 – 19 November 2022) visit www.foodsafety.asn.au.
