DO YOU KNOW?
Safe Temperatures
Packed Lunches
Entertaining
Eating Outdoors
Safe Temperatures
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Always keep your fridge below 5°C - if you're not sure if your fridge is running efficiently, use a fridge thermometer to check that the temperature stays around 4 to 5°C.
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Hot foods need to be kept and served at 60°C or hotter - if you are keeping food warm for later consumption, put it in the oven at 60°C or at 100°C if that is as low as your oven will go.
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Poultry, sausages, hamburgers and rolled roast meat should reach an internal temperature of 75°C to ensure all bacteria are killed - no pink should be visible and the juices should run clear.
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It is best practice to use a meat thermometer when cooking the above meats - place the thermometer probe in the thickest part of the meat, making sure it's not touching bone or gristle which can give a false reading.
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Remember the 2 hour/4 hour rule - if food has been left out in temperatures between 5°C - 60°C:
Less than 2 hours- Refrigerate or use immediately
Between 2-4 hours - Use immediately
More than 4 hours - Throw out
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Different foods require different cooking temperatures to destroy bacteria - use the following as a guide to cook your foods correctly:
Fish - must be cooked to a minimum temperature of 63°C
Minced meat, sausages - must be cooked to a minimum temperature of 71°C
Beef, Veal, Lamb, Pork - must be cooked to a minimum temperature of 63°C (for medium rare), 71°C (for medium), or 77°C (for well done)
Ham - must be cooked to a minimum temperature of 71°C (for fresh, raw ham) or 60°C (for reheating pre-cooked ham)
Poultry - must be cooked to a minimum temperature of 74°C (for whole, thighs, wings, drumsticks & breasts)
Leftovers - must be reheated to a temperature of 75°C
