A Guide To Proper Kitchen Hygiene A Guide to Proper Hygiene | Page 11

• Storing foods at temperatures where bacteria can multiply in numbers, and that when
consumed make us sick
• Someone with an illness handling the food or having poor hand hygiene
• Consuming food that’s beyond the use-by date or that’s been stored in the fridge for too long
• Contamination, where a bacterium is spread from raw foods to cooked, from benchtops to
utensils or by using unclean equipment.
Foods to watch
Some foods are more susceptible to contamination than others and are classed as hazardous.
While many of these are common in Australian households, particular care must be used to
ensure they’re handled safely. Examples of these foods include:
• Seafood
• Cooked rice and pasta
• Meat, especially raw and undercooked (rare)
• Raw chicken and turkey
• Raw or lightly cooked eggs, including mayonnaise made of raw eggs or mayonnaise that’s
unpasteurised (hasn’t been heat-treated to kill bacteria)