Food handling
Introduction
The three most frequently encountered hazards associated with outbreaks of foodborne illness are contamination, inadequate handling, and inappropriate temperature.[1] Those involved in food preparation are advised to always wash their hands with soap before handling food; wash hands, knives and chopping boards carefully after using them; keep uncooked meats and poultry separate from cooked food in the refrigerator; wash vegetables thoroughly before use; and prepare, cook and store perishable foods at appropriate temperatures.[2,3,4,5]
In 2006 the New South Wales Population Health Survey asked respondents: Thinking about the last time you prepared raw meat or chicken when cooking, after preparing it did you: Wipe your hands or rinse them without using soap, or wash your hands with soap, or continue cooking without cleaning your hands?
Results
In 2006, 66.5 per cent of adults washed their hands with soap after preparing raw meat. A significantly higher proportion of females (70.8 per cent) than males (61.4 per cent) washed their hands with soap after preparing raw meat. The proportion of adults washing their hands with soap after preparing raw meat decreased with age in females.
A significantly lower proportion of adults in rural areas (63.6 per cent) than urban areas (67.8 per cent) washed their hands with soap after preparing raw meat. A lower proportion of adults in the North Coast (59.3 per cent) and Greater Southern (60.3 per cent) Health Areas washed their hands with soap after preparing raw meat, compared with the overall adult population.
There was no variation by level of socioeconomic disadvantage.
Encouragingly, there has been a significant increase in the proportion of adults who washed their hands with soap after preparing raw meat between 2003 (60.7 per cent) and 2006 (66.5 per cent). This increase was significant in both males (56.2 per cent to 61.4 per cent) and females (64.3 per cent to 70.8 per cent).
References
- Food Science Australia and Minter Ellison Consulting. National Risk Validation Project: Final Report 2002. Canberra: Australian Government Department of Health and Ageing, 2002. Available online from www.health.gov.au/internet/wcms/publishing.nsf/Content/health-pubhlth-strateg-foodpolicy-pdf-validation.htm (accessed 9 May 2007).
- NSW Food Authority. Safe Handling of Poultry and Red Meat. Sydney: NSW Food Authority, 2005. Available online from www.foodauthority.nsw.gov.au/consumer/c-safe-handling-poultry-red-meat.asp (accessed 9 May 2007).
- NSW Food Authority. Safe Food Tips: Fact Sheet. Sydney: NSW Food Authority, 2005. Available online from www.foodauthority.nsw.gov.au/consumer/pdf/safe%20food%20tips.pdf (accessed 9 May 2007).
- NSW Department of Health. Controlling Viral Gastroenteritis Outbreaks: Fact Sheet. Sydney: NSW Department of Health, 2004. Available online from www.health.nsw.gov.au/infect/pdf/controlling_gastro_outbreaks.pdf (accessed 9 May 2007).
- NSW Department of Health. Giardiasis: Fact Sheet.. Sydney: NSW Department of Health, 2001. Available online from www.health.nsw.gov.au/public-health/cdscu/facts/pdf/GiardiasisFS2001.pdf (accessed 9 May 2007).
Graphs
- Hand washing with soap when preparing raw meat by age
- Hand washing with soap when preparing raw meat by socioeconomic disadvantage
- Hand washing with soap when preparing raw meat by health area
- Hand washing with soap when preparing raw meat by year
| Source: | New South Wales Population Health Survey 2006 (HOIST). Centre for Epidemiology and Research, NSW Department of Health. |
| Print version: | Although this page can be printed directly from your web browser, a higher quality version is available as a PDF file that can be printed or viewed on screen. |
| Produced by: | Centre for Epidemiology and Research, Population Health Division, NSW Department of Health. |
| Last updated on: | 1 July 2007 |