IF YOU think you're safe from food poisoning in winter, think again. That warming soup, casserole or stew might just make you sick.
The Food Safety Information Council has reminded home cooks to carefully handle bulk-cooked winter warmers, including large amounts of rice or pasta.
Council chair Rachelle Williams said food poisoning can occur if we don't store our leftovers correctly.
"Cooking in bulk is cost-effective, saves time and reduces food waste," she said.
"However, we need to be extra careful handling these large amounts of food because, if they are left to cool slowly, bacteria can grow and produce dangerous toxins that won't be destroyed by further cooking.
"The main thing to remember is to divide the food you aren't going to eat immediately into small portions about the size of a takeaway container.
"Do this as soon as the food has stopped steaming and refrigerate or freeze straight away.
"The food will cool quickest in small containers, which will reduce the risk of the bacteria growing and producing toxins."
Tips to avoid food poisoning this winter
- Use or freeze refrigerated leftovers within two to three days. They will keep for several months in the freezer.
- Make sure food is hot all the way through when reheating.
- When reheating packaged foods, follow any microwave instructions to stir it or leave it to stand, and use a thermometer to ensure it is at least 75°C in the centre.
- When using a slow cooker, keep food a safe holding temperature of 60°C or above until you are ready to eat it
For more information about safe food handling, foodsafety.asn.au
