Topic "Hygiene" in Chinese (simplified) - total 15 documentsTitle: BBQ food safety (video)
Summary: Everyone loves a BBQ, but no one likes getting food poisoning So follow these simple tips to make you BBQ a hit: 1. Keep all food cold and covered until ready to be used 2. Use different plates and utensils for raw and cooked foods 3. Make sure all meats are cooked right the way through so juices run clear 4. Continually replace dips and salads if they’ve been out of the fridge for long 5. Keep food cool and covered when not being served 6. Don’t keep left overs if they’ve been out of the fridge for more than two hours
Title: Blue-green algae (cyanobacteria)
Summary: Blue-green algae (cyanobacteria) are bacterial organisms that have some of the characteristics of bacteria and some of algae. They are present in almost all aquatic ecosystems in Australia, including rivers, lakes and estuaries. Under certain environmental conditions, blue-green algae concentrations in water can rapidly increase and form visible blooms or scums. Water affected by blue-green algae may be unsuitable for drinking, recreational activities such as swimming and fishing, and agricultural uses. Some species of blue-green algae produce toxins that are harmful to humans and animals when they are eaten, inhaled or contact the skin.
Title: Community groups fundraising events food safety obligations
Summary: A video to help community groups and not-for profit groups understand what they need to do to ensure the provision of safe food at their fundraising event.
Title: Cooler food safety (video)
Summary: Coolers are a great way to transport your food and drinks, but a poorly packed cooler is also a great way to get sick. So follow these simple steps:
- Choose a cooler with excellent insulation and make sure it’s clean.
- Keep your food in the fridge until just before you’re ready to leave.
- Pack meats, fish and chicken in containers and place at the bottom of the cooler.
- Add cold packs or frozen drinks on top and use a tight fitting lid.
Title: Facts about hand hygiene
Summary: Hand hygiene means cleaning your hands with soap and water or an alcohol-based hand rub. Good hand hygiene is the most effective way to stop infections spreading. Many infections, such as the common cold and flu, are caused by spreading germs from person to person. Even when your hands look clean they can still be carrying germs. This is because they are so small that you just can’t see them. This is why when we touch other people or objects we can spread germs without even realising it.
Title: Fridge food safety (video)
Summary: Fridges are great for keeping food (and beer) cold, but they can also be havens for bacteria if packed incorrectly.
So follow these simple tips to keep your fridge healthy:
- Make sure your fridge is set below 5 degrees Celsius
- Store all food in covered containers
- Always store raw meat, chicken and fish below other foods
- Defrost food in a container on the bottom shelf, not in the sink or on the benchtop
- Throw out packaged food which is past it’s use by date, if in doubt throw it out
- Clean fridge regularly with warm, soapy water
Title: FSS (Food Safety Supervisor) guidelines for registered training organisations (RTO)
Summary: The NSW Food Safety Supervisor (FSS) program was established to help reduce foodborne illness in the hospitality and retail food service sector by improving food handler skills and knowledge.
Title: Hand washing tips (video)
Summary: Wash your hands. Sounds simple, but not doing it or doing it incorrectly can lead to illness.
So follow these simple tips to avoid making yourself sick:
- Always wash your hands every time you use the toilet
- Wash your hands before and during food preparation
Follow the 20/20 rule:
- 20 seconds washing with soap, rub and rinse with running water
- 20 seconds drying with a clean towel
This will ensure your hands don’t make you or anyone else sick.
Title: Keeping the kitchen clean (video)
Summary: In the kitchen, food poisoning bacteria are brought in on raw foods like chicken, meat and vegetables. Bacteria can also be transferred on work surfaces, cutting boards, knives and other kitchen equipment. So follow these simple tips to avoid cross contamination:
- Thoroughly clean food preparation surfaces
- Clean kitchen equipment properly during and after preparing foods, using warm soapy water
- Store raw meat, chicken and fish in the fridge below other foods
- Make sure all foods are covered when stored in the fridge
- Wash hands thoroughly before handling food and after handling raw foods
Title: Protect yourself and your family - cover your cough and sneeze (poster)
Summary: Poster produced by the Department of Health and Human Services Victoria outlining why and how you should cover your mouth when you cough or sneeze, to prevent transmitting infectious diseases such as coronavirus and influenza.
Title: Protect yourself and your family - wash your hands regularly (poster)
Summary: Poster by the Department of Health and Human Services Victoria outlining why and how you should wash your hands. One of the main reasons is to prevent the spread of infectious diseases, such as coronavirus and influenza.
Title: Rotavirus immunisation information
Summary: This translated resource provides information on the Rotavirus, the most common cause of severe gastroenteritis in infants and young children in Australia. It includes information on the protection against rotavirus that is available free of charge under the National Immunisation Program Schedule for babies in two doses at two and four months of age. It also includes a pre-immunisation checklist and information on possible side effects.
Title: Scores on doors buisness brochure: Hygiene and food safety NSW
Summary: Scores on doors is the NSW food hygiene scoring program that reassures customers about hygiene and food safety standards. All of the scoring levels that qualify for a certificate reassure customers your business has had its official hygiene and food safety inspection.
Summary: Tinea is a highly contagious fungal infection that can infect the skin, affecting areas include the feet, groin, scalp and under the breasts. To ensure you receive the appropriate treatment and know about good hygiene to prevent the spread of tinea, read this information brochure.
Title: Use by and best before dates (video)
Summary: Remember that a 'use by' date means just that: use the product on or before that date. Food with a use by date can't legally be sold after that date. A 'best before' date means that the food may have lost some quality or nutrition after that date but it can be sold or eaten for a little while after that. There are slightly different rules for bread which can be labelled with a 'baked on' or 'baked before' date. Date marking will only work if you follow the storage instructions on the label. So if a product says refrigerate at or below 4 Celsius – do just that.
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