It's estimated that up to 40 percent of food-borne illness occurs in the home. Avoid the risks by following these precautions when you're dealing with food.

School lunches

• If you make them the night before, store them in the fridge.
• Use insulated lunchboxes for sandwiches containing meat, fish, egg, mayo and other creamy fillings.
• Freeze a drink bottle or juice carton and pack it in the lunchbox to keep food cool. It will defrost by lunchtime.

Fridge

• Keep your fridge temperature between 0°C and 4°C.
• Check the temperature of your fridge (especially if it's old) with a fridge thermometer, available from hardware stores. Put it in a glass of water in the fridge and read after eight hours.
• Replace poor seals - they stop a fridge from maintaining its temperature.
• Don't jam in the food. Air should be able to circulate, to maintain an even temperature.
• Keep raw meat in the chiller or on the bottom shelf, separate from other raw and ready-to-eat foods.
• Keep dirty vegetables away from other ready-to-eat foods, or wash them before putting them in the fridge.
• Defrost food in the fridge, not on the bench. Avoid drip thaw getting onto other foods.
• If you defrost food in the microwave, cook it straight away so it doesn't sit at room temperature.
• Keep foods in the fridge covered with cling film or in containers with lids.
• Cool hot foods covered - but for no more than two hours before putting them in the fridge.
• Marinate meat in the fridge.
• Clean the fridge regularly.
• Pay attention to food storage instructions and use-by dates.

Kitchen cautious

• Use separate chopping boards, knives and other utensils for raw meat and fish and cooked, ready-to-eat foods. Alternatively, clean them thoroughly between tasks.
• Treat all raw chicken as if it carries food-poisoning bacteria. Keep it wrapped and separate in the fridge, and wash your hands, knives, chopping boards and anything else it touches with soap and hot water. Even one drop of raw chicken juice can make you sick.
• Wash all fruit and veges before making salads.
• Wash your dishcloth regularly and microwave a damp dishcloth at least every day for one minute on high to kill any bugs.

Barbecues and picnics

• Keep food in a chilly bin with frozen slicker pads until you're ready to cook and/or eat it. Wrap raw meat securely so meat juices don't contaminate other food.
• Cook chicken, pork, meat patties and sausages thoroughly, until no traces of pink meat or juice are left.
• Use separate tongs for raw and cooked meat.
• Boil marinades you've used for raw meat before serving with cooked meat.
• Keep hot foods hot and cold foods cold - don't hold foods at room temperature in the "danger zone" (5°C to 60°C). Chill all perishable foods like cooked vegetables, luncheon meats and potato salads until you're ready to serve.
• Eat food as soon as possible after it's cooked, and keep food in the shade.
• Bin perishable food that's been left out for more than two hours.

Leftovers

• Throw out refrigerated leftovers after two to three days unless they've been frozen.
• Don't refreeze leftovers a second time.
• Reheat until steaming hot inside. Don't reheat more than once.
• Microwaves tend to cook unevenly. Stir during cooking. Don't rely on bubbling - it may mean only part of the food is hot enough.
• If food smells bad, that's a sure sign it's gone off. But if it doesn't smell, don't assume it's fine.

Wash those hands

• Wash hands with soap and water for 10 seconds, then dry them well on a clean dry towel. Hands that are washed but not dried can spread more bacteria than unwashed hands.
• Wash hands before preparing or handling food, and after handling raw meat, poultry, or vegetables with soil on them.
• Washing hands is also vital after going to the toilet, gardening, handling pets or pet food, and changing nappies.

Shopping

• Do food shopping last and go straight home.
• In hot weather use a cool bag or chilly bin for perishables.
• Unpack perishables first and get them into the fridge as soon as possible.