Keep it cold

• keep the fridge below 5˚C

• put any food that needs to be kept cold in the fridge straight away

• don't eat food that’s meant to be in the fridge if it’s been left out for 2 hours or more

• defrost and marinate foods in the fridge, especially meats

• shop with a cooler bag, picnic with an esky

Keep it clean

• wash and dry hands thoroughly before preparing or eating food

• wash fruit and vegetables before consumption or preparation

• keep benches, kitchen equipment and tableware clean and dry

• don't let raw meat juices drip onto other foods

• separate raw and cooked food and use different cutting boards and knives for both

• avoid making food for others if sick with something like diarrhoea

Keep it hot

• cook foods to at least 60˚C, until they're steaming hot

• reheat foods to at least 60˚C, until they're steaming hot

• make sure there's no pink left in cooked meats such as mince or sausages

• look for clear juices before serving chicken

• heat to boiling all marinades containing raw meat juices before serving