Entertaining can pose food safety challenges:
- Guests often bring food to share which means food can be out of the fridge for several hours
- Many people prepare food well ahead of the event, for some foods need to be carefully chilled, refrigerated and reheated safely
- You can quickly run out of room in your fridge to store all the food
To avoid poisoning your guests:
- Avoid temperature abuse – keep hot food hot and cold food cold.
- Cool food quickly if you prepare ahead of time and cool it in the fridge, not on the kitchen bench.
- Thaw any frozen food correctly in the fridge in advance or in the microwave.
- Keep food in the fridge covered and protected.
- Bring in an extra fridge or use eskies with ice to store excess drinks to make room in the fridge for the food.
- Keep raw meat and poultry separate from ready to eat foods (salads, vegetable dishes and desserts).
- Employ good hygiene practices – wash your hands.
- Don’t prepare food if you’ve been sick with vomiting or diarrhoea in the last few days.
- Cook mince meat patties and poultry thoroughly – no pink in the middle.
- Don’t leave nibbles and platters with perishable foods (i.e. soft cheese, dips etc) out for long.