HOT weather, over loaded fridges, and foods we dont normally cook, all make perfect conditions for food poisoning. The trick is to get organised with a focus on minimising the risks. Clean out the fridge so there's plenty of room for the air to circulate and ensure its set at 5degs or below.
Plan the menu to ensure perishable food can be stored properly and to minimise leftovers. Have plenty of ice available so drinks dont have to go in the fridge. Above all, avoid keeping food in the temperature danger zone between 5 and 60 degrees where food poisoning bacteria grow best.
Prepare foods as close as possible to eating time and dont lave food out to nibble on too long, for example put out small serves of dips and replace every few hours. If you have a large turkey, ask your butcher to defrost it in the cool room. If this isnt an option, due to the size, its OK to defrost a turkey in a cool place, but you must make sure it is thoroughly defrosted and cooked all the way through to make sure and bacteria are killed.
Source: Gold Coast Seniors - December 2011
Loved being able to do the RSA certificate at home anytime. Sure beats running into some dull office in the city, wasting the whole day and be charged more! I found this allowed for better concentration and less distraction. I found the whole course was self explanatory and easy to understand.
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