Food safety

The risk of foodborne illness can be greatly reduced by the correct handling, storing and cooking of food.

  • Microwave oven safety

    Successful microwave cooking depends on understanding the limitations as well as the benefits of this type of cooking.

  • Storing food

    The risk of foodborne illness can be greatly reduced by the correct handling, storing and cooking of food.

  • Goodman Fielder - safe innovation

    Goodman Fielder is a leading food company across Australia, New Zealand and Asia Pacific. They have an extensive portfolio of brands that consumers know and love, covering every meal of the day. The company collaborated with CSIRO and Food Innovation Australia (FIAL) through their SME Solution Centre to create better tasting and healthier dressings, sauces and mayonnaises to meet changing consumer demands.

    Primary topic: Food science

  • Handling food in the home

    This fact sheet helps you avoid problems when buying and storing food.

  • Egg quality and safety

    This fact sheet explains what to look for when assessing the quality of eggs, how to best store them to maintain freshness, and simple steps to avoid the risk of food poisoning from egg dishes.

  • Refrigerated storage of perishable foods

    Follow the guidelines in this fact sheet to help optimise the storage of perishable food in your refrigerator.

  • Shelf life

    Shelf life is an important property of any food and is of interest to everyone in the food chain from producer to consumer.

  • Vegetable preservation

    It is now a relatively common practice to bottle vegetables and herbs and spices in either oil, vinegar or a mixture of both. This is done both commercially and domestically and the products should be refrigerated below 4 °C.

  • Safer cooked meats: Moira Mac's and high pressure processing

    Moira Mac’s has revolutionised the supermarket cooked meat section as the first company in Australia to use high pressure pasteurisation (HPP) for smallgoods processing.

    Primary topic: Food science

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