Preventing food contamination

• Always wash your hands thoroughly after you’ve handled raw foods.
• Large numbers of bacteria can be found in poultry, fish, meat and raw vegetables, so avoid cross-contamination by handling and storing these foods correctly and carefully.
• Keep cooked and raw foods separate.
• When preparing raw and cooked foods, use separate boards and knives and wash each thoroughly to avoid cross-contamination.
• Thoroughly wash all fruits and vegetables that are going to be eaten raw under running water.
• All food to be stored must be covered to ensure that it is protected from spills and insects.
• Keep two tea towels handy – one for your hands and one for drying dishes.
• Regularly wash tea towels and cloths – and replace when necessary.
• Don’t prepare food if you have diarrhoea or vomiting.

Food with a higher risk of contamination:

There are some foods that you need to take extra care with when you are preparing, handling and storing. These include:

• Unpasteurised milk.
• Soft serve ice cream
• Pre-packed salads – this includes fruit salads
• Pre-cooked chicken – this includes BBQ chicken and cold chopped chicken found in sandwiches and salads
• Hamburgers and sausages that may be undercooked
• Cold smallgoods – ham, salami, cabanossi, bologna, devon
• Raw seafood – this includes sushi and sashimi
• Smoked fish
• Soft cheeses – this includes brie, camembert, feta, ricotta and cream cheese.
• Sprouted seeds – this includes mung beans and alfalfa
• Raw mushrooms
• Dips that use crudités as the dippers – this include hummus and babaganoush
• Takeaway food

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This article was written by Ella Walsh for Kidspot. Sources include The Children’s Hospital, Westmead .

Last revised: Thursday, 19 June 2008

This article contains general information only and is not intended to replace advice from a qualified health professional.