Published 13 December 2018

Summer is a time to have fun with friends and family, not a time for food poisoning.

Here are a few tips to help avoid a bellyache – or a serious case of food poisoning – over summer.

The dos

  • Always pick up refrigerated and frozen goods at the end of your shopping trip.
  • Make sure your fridge is clean, uncluttered and set at 5°C or below.
  • Put perishable leftovers in the fridge within two hours, and eat within two or three days.
  • Wash and dry hands thoroughly before preparing and cooking food, and after handling raw eggs and raw meat.

The don’ts

  • Never overstock your fridge and freezer.
  • Never put cooked food back on the plate that raw meat was on.
  • Don’t allow cooked food to cool on the bench – as soon as steam stops rising, place it in the fridge or freezer.
  • Don’t leave perishable food out in the temperature danger zone (5°C to 60°C) for longer than two hours.
  • Never prepare food if you have been vomiting or have diarrhoea.

Visit our website for more information on food safety.

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