| Cheese - soft, semi soft and surface ripened cheeses Pre-packaged and delicatessen (e.g. brie, camembert, mozzarella, ricotta, feta and blue)
| Hard cheeses, pasteurised cream cheese, plain cottage cheese, baked soft cheeses (cooked to an internal temperature of 75°C)
| Purchase cheeses packaged by the manufacturer. Store in the fridge. |
| Chicken - pre-cooked, cold Purchased whole, portions, slices or diced
| Freshly cooked | Ensure chicken is cooked thoroughly, use immediately. Cool and store any leftovers in fridge and use within a day of cooking. Thoroughly reheat any leftovers to steaming hot.
|
| Cooking dough - raw (e.g. biscuit or cake batter) | Cooked product
| Be sure to wash hands thoroughly after handling raw eggs and before you touch any other food or equipment.
|
| Dairy products - unpasteurised Raw milk and cheeses | Pasteurised dairy products
| Store all pasteurised dairy products in the fridge. Limit time spent in the 'danger zone' of 5-60°C when serving.
|
| Eggs - raw and lightly-cooked (e.g. in milkshakes, mayonnaise and aioli, lightly poached eggs, mousse, custard) | Pasteurised eggs, cooked omelettes, hard boiled eggs, commercial custard and dressings e.g. mayonnaise, aioli
| Buy clean and uncracked eggs.
Store eggs in the fridge.Cook eggs until both the yolk and egg are firm e.g. 72°C. Be sure to wash hands thoroughly after handling raw eggs and before you touch any other food or equipment. Cool and store leftovers in fridge and eat within a day. |
Enoki mushrooms - raw or lightly cooked
| Thoroughly cooked
| Seeenoki mushrooms.
|
Fruit and vegetables - frozen
| Freshly prepared fruit and vegetables, or thoroughly cooked frozen product
| Wash all freshfruit and vegetables thoroughly. Store any leftovers in fridge and use within a day of preparation.
|
Fruit juices - unpasteurised
| Pasteurised juices
| Store in the fridge and follow the manufacturer's instructions.
|
| Hummus and tahini, including dips containing tahini | Pasteurised dips, spreads without tahini
| Store in fridge. Limit time spent in the 'danger zone' of 5-60°C when serving.
|
Ice cream - soft serve
| Packaged frozen ice cream
| Keep the ice cream frozen hard.
|
| Meats - cold, ready-to-eat Unpackaged meats from deli counters and sandwich bars Packaged, sliced meats
| Freshly cooked, or thoroughly reheated to steaming hot
| Ensure meat is thoroughly cooked. Use immediately or cool and store in fridge and use within a day of cooking.
|
Meat - raw and semi cooked (e.g. burger patties)
| Thoroughly cooked meat
| Ensure meat is thoroughly cooked. Use immediately or store any leftovers in fridge and use within a day of cooking. Thoroughly reheat any leftovers to steaming hot.
|
Paté or meat spreads, refrigerated
| Canned or shelf-stable patés or meat spreads
| Use immediately or store any leftovers in fridge and use within a day.
|
Rock melon
| Tree fruits (e.g. mango, orange, apple), tinned fruits
| Wash all fruit thoroughly. Store any leftovers in fridge and use within a day of preparation. |
| Salads - pre-prepared or pre-packaged fruit or vegetable salads Including salads from buffets and salad bars
| Freshly prepared salads
| Wash all vegetables and fruit thoroughly. Store any leftovers in fridge and use within a day of preparation. |
| Seafood - chilled, ready-to-eat or raw Oysters, sushi, sashimi, ceviche
Smoked seafood, chilled cooked prawns | Freshly cooked or thoroughly reheated to steaming hot
| Use immediately or store any leftovers in fridge and use within a day of cooking.
|
Seed sprouts - raw
| Thoroughly cooked sprouts
| Use immediately, or cool and store leftovers in fridge, and use within a day of cooking. Thoroughly reheat before eating. |
