Key Food Safety Steps

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Healthy Eating Local Policies and Programs
Building community capacity to promote healthy eating
Healthy Eating On A Plate:
Module 1a
Key Food Safety Steps
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P a g e | 1 This page has been left intentionally blank Script for Module 1a: Key Food Safety Steps
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Healthy Eating Local
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P a g e | 2 • Wash hands with warm soapy water o for at least 10 seconds before preparing or eating food and after touching raw meat. Make sure to wash the backs of your hands and in between fingers. Bacteria (germs) are easily transferred to tea towels, handles, cooking utensils and other food o make sure to wash your hands after sneezing, going to the toilet, changing nappies (or helping others on the toilet), and handling rubbish o it’s a good idea to use gloves when you cook, but remember to wash and dry your hands thoroughly before putting gloves on (it’s no good putting clean gloves on with dirty hands!) o and glovesshould be changed any time you would normally wash your hands or if they are torn • Hand drying is just as important as hand washing o bad bacteria live in water. If your hands are still wet, then bacteria can grow. Paper towels are great to dry hands with because they can be thrown away (of course they should only be used once) • Kitchen surfaces and utensils such as knives, graters and chopping boardsare also common ways for bacteria to spread o just like hands if kitchen surfaces and chopping boards have not been cleaned or driedproperly bacteria can grow and be transferred to other food. Clean and dry kitchen utensils before and after using them. • Wash fruit and vegetables before preparing and eating them o fruit and vegetables may have been handled by other people before they get to the table o you should make sure home‐grown fruit and vegetables have been cleaned as well – even if you don’t use chemicals to grow your fruit and vegetables – animals could have wandered into the vegie patch HELPP
Healthy Eating Local
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Now we’ll talk about these last three things in a bit greater detail
Good hygiene is the best way to prevent food poisoning when preparing food at home. Before cooking, during cooking and before eating. Script for Module1: Food Handling & Storage Script for Module 1a: Key Food Safety Steps
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Script for Module 1a: Key Food Safety Steps
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Healthy Eating Local
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Use different chopping boards, knives and plates Chicken should be cooked until the juices run clear Store risky foods in the fridge – and don’t overcrowd the fridge o
Cook foods thoroughly, especially meat, poultry, eggs and seafood Page | 1 
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Keep raw meat, cooked meat and ready‐to‐eat foods such as salad separate 
Important to dry utensils as well – remember bacteria require water to multiply Wash fruit and vegetables before preparation and eating o
HELPP
Healthy Eating Local
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Remember to dry hands thoroughly as well – with a single use paper towel if possible Keep the kitchen, work benches and utensils clean o
before eating Wash your hands with warm water and soap before preparing food, after handling raw meat and 
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Remember the key food safety steps: Script for Food Safety Steps Script for Module 1a: Key Food Safety Steps
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P a g e | 1 This page has been left intentionally blank Script for Module 1a: Key Food Safety Steps
HELPP
Healthy Eating Local
Policies and Programs
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HELPP
Healthy Eating Local
Policies and Programs
Developed by HELPP,
Funded by SA Health, and managed by
Nutrition & Dietetics, Flinders University
Contact: Food Safety and Nutrition Branch, SA Health Tel: 8226 7100
or Nutrition & Dietetics, Flinders University Tel 8204 4715