Play it Food Safe

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  • Summer in Kalgoorlie-Boulder means BBQ's, sausage sizzles, seafood and Christmas feasts!


So it's a timely reminder to play it safe with your food...

9 tips to remember:

  • 1: The majority of food poisoning happens at home. Make sure you Clean, Separate, Cook and Chill to prevent food poisoning.
    2: Never wash raw chicken as this spreads bacteria around your kitchen that can make you sick.
  • 3: Don’t let raw chicken juice contaminate other foods. Always wrap your chicken before storing it.
  • 4: Separate raw chicken, meat and eggs from ready‑to‑eat food, like salads and fruit to prevent cross‑contamination.
    5: Never wash raw eggs. Avoid bacteria getting inside the egg through the porous shell.
  • 6: Always cook eggs until the yolk and whites are firm. If you use raw eggs in foods such as desserts and mayonnaise, refrigerate immediately.
    7: Throw out food that has been left out of the fridge for more than 4 hours.
  • 8: Put cooked food into the fridge as soon as it finishes steaming.
  • 9: Avoid food being stored in the temperature danger zone (5°C to 60°C) as bacteria that cause food poisoning grows best at these temperatures.
  • Summer in Kalgoorlie-Boulder means BBQ's, sausage sizzles, seafood and Christmas feasts!


So it's a timely reminder to play it safe with your food...

9 tips to remember:

  • 1: The majority of food poisoning happens at home. Make sure you Clean, Separate, Cook and Chill to prevent food poisoning.
    2: Never wash raw chicken as this spreads bacteria around your kitchen that can make you sick.
  • 3: Don’t let raw chicken juice contaminate other foods. Always wrap your chicken before storing it.
  • 4: Separate raw chicken, meat and eggs from ready‑to‑eat food, like salads and fruit to prevent cross‑contamination.
    5: Never wash raw eggs. Avoid bacteria getting inside the egg through the porous shell.
  • 6: Always cook eggs until the yolk and whites are firm. If you use raw eggs in foods such as desserts and mayonnaise, refrigerate immediately.
    7: Throw out food that has been left out of the fridge for more than 4 hours.
  • 8: Put cooked food into the fridge as soon as it finishes steaming.
  • 9: Avoid food being stored in the temperature danger zone (5°C to 60°C) as bacteria that cause food poisoning grows best at these temperatures.