22 December 2011

The NSW Food Authority is reminding people to remember the golden rules of food safety when travelling or staying away from home during the peak summer holiday period.

'Whether you’re visiting family and friends or holidaying, it’s important to remember the golden rules of food safety when transporting food,' NSW Food Authority Acting CEO, Mr Craig Sahlin said today.
'When you’re camping or staying in a caravan, sticking to the golden rules of food safety can be a challenge, so we have put together some simple and helpful tips to keep your holidays on track.
'If you’re camping make sure your esky can keep the food cold. And if you’re using a caravan check that the fridge temperature can maintain 5° Celsius before you leave.
'A caravan fridge isn’t likely to work as well as your fridge at home so it’s best to pre-cool the fridge and food beforehand. Don’t overload the fridge while you’re away and hook its power up to the caravan park power supply as soon as possible.'

Mr Sahlin said that the warmer temperatures during summer can help bacteria to grow, leading to potentially more incidents of foodborne illness.

'Trend data from NSW Health shows an increase in reported salmonellosis in NSW during the warmer summer months.
'If bacteria that can cause food poisoning are present in the food you’re transporting they can multiply quickly in warm to hot temperatures. So keep cold food cold and hot food hot.'

Mr Sahlin said a lack of food preparation space when camping or caravanning may also lead to cross contamination of food.

'One of the most common food handling mistakes people make involves putting cooked chicken or meat back on the same plate that contained raw juices, so be sure you have plenty of clean utensils and platters available.
'You should also make sure to wash and dry your hands before preparing or eating food. Consider sanitising wipes or gel if there won't be any water.
'And if you do get sick while travelling, symptoms of food poisoning may include diarrhoea, vomiting, sore throat with fever, fever or jaundice, consult a doctor close by – don’t wait until you get home.'

The Golden Rules of Food Safety:

•    wash and dry your hands thoroughly before preparing and handling food
•    keep your kitchen and utensils clean
•    keep cold food cold and hot food hot
•    cook food properly
•    check the food label, and
•    separate raw and cooked foods.
 
Summer holiday food safety tips from the NSW Food Authority:

•    store uncooked food and ready-to-eat foods in separate sealed containers and keep them cold during transport
•    make sure your esky is packed with enough ice or coolant, ice blocks or frozen drinks to keep foods chilled
•    chill food thoroughly in the fridge before you leave
•    always keep raw meats cold and don't leave cooked foods and salads lying out in the sun for more than 2 hours.
 
Further information on food safety is available from the NSW Food Authority at
www.foodauthority.nsw.gov.au/consumers/keeping-food-safe/summer-eating