Australian Food Safety Week starts on 7 November and runs until 14 November 2026, with this year’s theme, ‘Raw Food – know the risk’, encouraging Australians to better understand the food safety risks associated with eating raw or minimally cooked foods.

The Food Safety Information Council is urging consumers to take simple steps to reduce their risk of food poisoning and potential parasitic infections, such as toxoplasmosis.

As part of the campaign, the Council recommends using a digital meat thermometer to ensure food is cooked to safe temperatures, measured at the centre of the food:

• Beef, lamb, kangaroo in whole cuts like chops, steaks, pieces and roasts at least 63°C (medium rare) and leave to rest 3 to 5 minutes
  
• Pork steaks and pieces to 70°C and roasts to between 70°C and 75°C and leave to rest 3 to 5 minutes
  
• Sausages, mince, poultry, rolled roasts, liver and other offal 75°C
  
• Reheated leftovers 75°C
  
• Fish fillets 63°C or when flesh flakes easily
  
• Eggs and egg dishes such as quiche  72°C or until white is firm and yolk thickens

Raw fruit and vegetables such as salad veggies can also be a risk so make sure you always wash them under running water before eating. Always wash your hands before handling food and after handling raw meat, chicken, and eggs

Learn more about food safety and test your knowledge and take the food safety quiz on the Food Safety Information Council website www.foodsafety.asn.au.