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City and Department of Health Team up to Play it Food Safe

Date17 November 2020

As summer approaches and the festive season commences, delicious food is on the menu for many people at BBQs, picnics and family gatherings.

Christmas hams, seafood and creamy desserts are common at this time of the year and, with an increased risk of foodborne illness during warmer days, the City of Rockingham is collaborating with the WA Department of Health to promote the Department’s Play it Food Safe campaign. 


Play it Food Safe aims to reduce the number of foodborne illness cases by changing people’s behaviour around food preparation and storage.

The campaign focuses on educating people who prepare and handle food at home, with a particular focus on eggs, chicken and the storage of perishable foods.
City of Rockingham Mayor Barry Sammels said data from the WA Department of Health estimated more than 75% of salmonella cases were caused by poor food hygiene habits. 

“According to the Department of Health three quarters of people believe they are doing the right thing when they are not, so the City is keen to partner with the Department of Health to raise awareness of safe food handling practices,” Mayor Sammels said.

By properly cleaning preparation areas and utensils, keeping different foods separate, cooking food well and storing it at the correct temperature, people will have far fewer cases of foodborne illness.

The most common cause of foodborne illness in WA is from two types of bacteria, salmonella and campylobacter 
Bacteria can grow rapidly when food is not prepared, cooked or stored properly.  However, food poisoning is simple to prevent when you follow a few food safety tips at home: 

  1. Clean hands, utensils and benchtops with hot soapy water during and after use
  2. Separate foods such as raw meat, cooked meat, eggs and fruit and vegetables to prevent cross contamination in the fridge and when cooking. Use separate utensils and chopping boards 
  3. Cook foods especially eggs, chicken and mince, all the way through to kill bacteria. 
  4. Chill perishable foods below 5̊C. Foods left out in the danger zone, between 5̊C and 60̊C for more than four hours should be thrown out. 

For more food safety tips visit Play it Food Safe.

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