Council’s environmental health coordinator, Greg O’Donnell, said the theme for the week was the temperature danger zone – keeping hot food hot and cold food cold.

“Food poisoning bacteria can survive and grow rapidly if food is left out in temperatures above 5°C and under 60° C,” he said.

“We are encouraging anyone handling food to put the NSW Food Authority’s handy hints into practice to help ensure the health and safety of the public and themselves.

“The handy hints include information on how to keep cold food cold and hot food hot and the two hour-four hour guide that applies to ready-to-eat potentially hazardous food and how long this type of food can be held safely at temperatures between 5°C and 60°C.

“The times refer to the life of the food, including preparation and cooling, not just to display times, so remember to add up the total time that the food has been between 5°C and 60°C.

”Keep your fridge below 5°C, use a fridge thermometer to check that the temperature stays around 4 to 5°C and ensure that you have enough fridge space as fridges won’t work properly because when they are overloaded or food is packed tightly, the cold air cannot circulate.

“Some foods provide more suitable environments for the growth of bacteria and are therefore more susceptible to becoming hazardous.

“The types of foods classified as high risk include cooked meats, food containing meat, dairy products, seafood, prepared fruit and vegetables, cooked rice and pasta, and cooked or processed food containing eggs.”

Bega Valley Shire Council will hold a competition throughout Food Safety Week.

All you have to do is answer the following question before 5pm on Friday, October 28: What is the danger zone for food?

You can email Council at health@begavalley.nsw.gov.au or post your entry to Food Safety Week Competition, PO Box 492 Bega NSW 2550 and ensure you include your full name and mail address.

The first 10 correct answers will each win a fridge thermometer.