Serious food safety tips for the summer silly season – how to avoid food poisoning

Know what's safe and what's not among the Christmas goodies this year.

Skip washing raw chicken, don’t thaw food on the bench, don’t reheat leftovers more than once, and don’t be fooled – reheating dodgy rice doesn’t make it safe to eat.

These are among the key food safety tips New Zealand Food Safety (NZFS) is urging Kiwis to follow this festive season to avoid holiday illness.

NZFS wants to remind Kiwis to keep food safety top of mind as they head into this festive season.

“No one wants to spend their holiday sick or knowing that they have made others ill from food,” NZFS deputy-director general Vincent Arbuckle said.

“Fortunately, keeping safe is easy. Nail the basics, and you will be set up to enjoy your events, confident that your food is safe for everyone.”

Cases of food poisoning typically rise over the summer months as people enjoy eating outdoors, travelling and barbecuing, Arbuckle said.

While hand washing is the first line of defence, here are some other practical tips for summer recommended by NZFS:

Skip washing your raw chicken

Washing chicken spreads harmful bacteria. Instead, pat it dry with a paper towel, then bin the towel.

Wash your hands after handling raw chicken and keep it separate from ready-to-eat foods.

Use separate boards, plates, and utensils.

Clean surfaces and tools with hot soapy water before reuse.

Use a different plate for cooked chicken and ensure it’s fully cooked – juices should run clear.

Food safety experts say barbecue meat until its juices run clear and boil marinade before pouring over cooked meat.

Master safe barbecuing

Clean barbecue and tools with soap and water before use.

Use separate utensils and plates for raw and cooked meat.

Marinate meat in the fridge and boil marinade before pouring it over cooked meat.

Keep raw meat and salads separate.

Cook meat to 75°C or until juices run clear. Turn chicken, pork, and sausages often if you don’t have a thermometer.

Cook mince right through until firm and browned.

Chill food on the go

Store salads, meats, and cheeses in a chilly bin with ice packs.

Chill leftovers within two hours and eat within two days – when in doubt, throw it out.

Use a chilly bag for shopping trips and transfer food to the fridge or freezer as soon as you get home.

Thousands gather for the Auckland City Mission's Christmas lunch each year.

Leftovers made safe

Refrigerate or freeze within two hours of cooking. The hotter the weather, the shorter the time food will stay safe.

Cold meals: Eat pasta or potato salads within two days.

Hot meals: Refrigerate and eat within four days. Reheat until piping hot.

Green salads: Eat quickly or discard. Use any leftover salad as ingredients in cooked dishes – like soups and stews – or throw them out. Leafy greens can carry illness-causing bacteria that survive or grow in the fridge.

Ham: Store in a ham bag for seven days if eaten cold; reheat to 75C for two extra days or freeze slices for later use.

Rice dishes: Eat within two days, and be aware that these types of leftovers are risky because uncooked rice can contain bacterial spores that survive cooking. The spores then form bacteria, which produce toxins that cause food poisoning – and toxins are not destroyed by reheating.

Always reheat leftovers to 75C - warm doesn’t kill bacteria; hot does. Defrost in the fridge or microwave - not on the bench - and never reheat more than once.