Food tips for a healthy and happy Christmas

Published on 19 December 2016

Don’t let your festive spirit be dampened by food poisoning this Christmas.

Rockhampton Regional Council’s Planning and Regulatory Committee Chair Councillor Ellen Smith said there were a number of easy tips which ensured you and your festive foods were safe during Christmas.

“Hot weather, food left out on a bench, and an overflowing fridge become the perfect breeding ground for bacteria and possible food poisoning as people go about their Christmas cooking routines,” Cr Smith said.

“Preparation is the key and there are a number of simple tips to follow which can make the difference between a wonderful family day and something possibly gut wrenching!

“One of the most important things to remember is to arrange your fridge properly and ensure you have enough room for the cool air to circulate, otherwise it can affect the overall temperature and quality of the food.

“Make sure food is either refrigerated at below 5°C or kept hot above 60°C and ensure all food is cooked all the way through,” she said.

Other food safety tips for Christmas

• Pack your seafood with ice and transport it home in a cooler and then promptly place in the coldest part of your fridge.
• Defrost all meat in the refrigerator and prepare foods as close as possible to eating time.
• If you cook large amounts of food in advance, divide it into smaller portions or put it in shallow containers, cover and place in the refrigerator or freezer, ensuring that there is good air circulation around the containers.
• Ensure hot foods have cooled slightly before placing in the refrigerator to maintain fridge temperature.
• Ensure you maintain good hygiene at all times when handling food including regular hand washing after handling raw meat or other potentially hazardous foods.
• Use different cutting boards and bench surfaces for raw foods and ready to eat foods, to prevent cross-contamination.
• If you have inadequate refrigeration remove drinks to eskies with ice to ensure that food is maintained below 5°C.