Preparing food and cross contamination

When preparing food, it’s important to ensure the kitchen and the food environment are clean and safe. A clean kitchen helps stop the spread of germs.

Follow these tips to prevent unwanted illness:

Wash and dry hands

Wash your and your child's hands before touching any food, even if it is just for a snack. This is especially important if your child has been playing outside or with family pets.

Keep counter tops clean

Wipe down benches, dining room tables and food preparation area before and after eating food.  

Keep raw and cooked foods separate

Separate raw food when preparing meals or snacks. For example, if you are cutting raw chicken, use a different knife and cutting board than what you would use to cut vegetables to prevent cross contamination. Colour-coded cutting boards and knives are a great way to help keep items separate, for example, a green cutting board for fruit and vegetables and a red cutting board for raw meats.  

Don't cook food for others when you’re sick

If you have a stomach bug like gastroenteritis, avoid cooking or preparing food where possible to stop the spread of illness. 

If you have a cold or flu-like illness, ask someone else to do the cooking, or wash your hands thoroughly when preparing and cooking food for others. 

Kids in the kitchen

Involving your child with meal preparation is a great way to get them familiar with new foods. However, it’s important to set up safe kitchen rules. 

  • Set clear rules, like your child asking every time before touching utensils in the kitchen 
  • Always supervise children whilst in the kitchen, especially when near hot surfaces like the stove top or oven.
  • Use child safe knives - designed with rounded edges to cut food while being suitable for children’s use 

Cooking food 

Cooking food the right way will help prevent food-borne bacteria from being eaten. See Keeping food out of the danger zone for information on safely cooking and cooling food. 

  • Meat and poultry: Cook chicken, mince, sausages or rissoles should be cooked until the juice from the meat is a clear colour. 
  • Steak and cuts of beef can be cooked to preference or taste, but cooking longer reduces chance of bacteria. 
  • Cook and eat food as soon as you can after preparing it. Bacteria grow fastest at room temperature
  • If you are taking food on the go, like on a picnic or for lunch, use safety precautions like an insulated container, esky or ice bricks to keep food fresh while in transit.  

Storing food 

If food isn’t stored properly, it can cause bacterial growth and lead to food poisoning. Even when a food looks, smells or tastes okay, there is still a risk of bacterial contamination. 

Follow storage information on the label including:  

  • keep refrigerated after opening
  • store in a cool, dry place
  • fully cook before eating. 

High risk foods for bacteria: 

  • raw and cooked meats
  • seafood
  • cooked and cooled rice and pasta
  • eggs and egg products for example quiche
  • salads and fruit salads
  • any ready-to-eat foods which contain high-risk foods.