Uncooked food such as raw meat, poultry and seafood that can carry pathogens and must be kept separate from ready-to-eat food.
Uncooked food such as raw meat, poultry and seafood that can carry pathogens and must be kept separate from ready-to-eat food. Raw food is food that has not been cooked or processed to make it safe, such as raw meat, poultry, seafood, eggs and unwashed fresh produce. Raw foods of animal origin in particular can carry harmful bacteria such as Salmonella and Campylobacter, which is why they usually need to be cooked thoroughly before eating. The pathogens they carry can also spread to other foods if handling is careless. The main food safety concern with raw food is cross-contamination, where bacteria transfer from raw food onto ready-to-eat food, hands, surfaces or equipment. Because ready-to-eat food will not be cooked again, any contamination reaching it can cause foodborne illness. Raw food must also be kept under temperature control when it is potentially hazardous, to limit bacterial growth before cooking. In an Australian kitchen, raw food is stored below and separate from ready-to-eat food in the fridge so juices cannot drip onto items that will not be cooked. Businesses use separate cutting boards, knives and utensils for raw and ready-to-eat food, often colour coded, and clean and sanitise surfaces between tasks. Staff wash their hands after handling raw food and before touching ready-to-eat food, and cook raw foods to a safe core temperature. Raw food is received and stored cold, generally at 5 degrees Celsius or below, and rotated using First In, First Out so it is cooked while still within date. A cafe stores raw chicken in a sealed container on the bottom shelf of the cool room, below the salads and cooked meats. The cook uses a red board and separate tongs for the raw chicken, then washes hands and sanitises the bench before plating a ready-to-eat sandwich, preventing any cross-contamination.
Frequently asked questions
What counts as raw food?
Food that has not been cooked or processed to make it safe, such as raw meat, poultry, seafood, eggs and unwashed fresh produce.
Why is raw food a food safety risk?
Raw foods of animal origin can carry pathogens such as Salmonella and Campylobacter, which can cause illness and can spread to other foods through cross-contamination.
Where should raw food be stored in the fridge?
Below and separate from ready-to-eat food, so juices cannot drip onto items that will not be cooked again.
How do you prevent cross-contamination from raw food?
Use separate boards and utensils for raw and ready-to-eat food, wash hands between tasks, and clean and sanitise surfaces after handling raw food.
Does raw food need temperature control?
Potentially hazardous raw food should be kept cold, generally at 5 degrees Celsius or below, to limit bacterial growth before it is cooked.
