I don’t have to wash my hands if I use a hand sanitiser.
Hand sanitiser is good at destroying some bacteria (not all) and does not work when hands are dirty or have food residue. You still need to wash your hands thoroughly with soap and water after you handle raw poultry and meat. Always wash your hands before preparing any food and use gel sanitiser as a second line of defence after handwashing.
You should never place hot food in the fridge and let it cool to room temperature first.
Food should be left to cool slightly (until it stops steaming) before placing in the fridge. Bacteria multiplies rapidly in food at a temperature between 50C and 600C, known as the ‘danger zone’. Large quantities of food such as casseroles or soups should be divided into smaller containers for quicker cooling.
Some food should be washed such as meat, poultry and eggs.
Washing raw meat and poultry can spread the bacteria around. Raw meat and poultry naturally contains bacteria and is why it has to be cooked thoroughly. Washing raw meat under a tap causes the spread of food poisoning bacteria around your kitchen.
Eggs should also not be washed. If you have chooks at home it is suggested cleaning the eggs before putting them in the fridge. It is considered best to clean the eggs in a dry way because the water can soak through the shell and take bacteria into the egg. When buying eggs from the supermarket, always open the carton and check the eggs are not cracked or dirty.
Food needs to look, taste or smell bad to cause food poisoning.
Food does not need to look, smell or taste bad to be contaminated and cause food poisoning. Use the old saying - 'When in doubt, throw it out'.