Food poisoning in Australia is on the increase largely because people are eating out more often and new strains of food-borne bacteria have emerged.

There is also a higher proportion of the population at risk such as infants, pregnant women, the elderly and people with lowered immunity like HIV/AIDS and cancer patients.

Here are 12 tips to help prevent food hygiene troubles and keep your food safe. Cut them out and keep in a prominent place in your office lunchroom or kitchen.

When buying food:

1. Always check the ``Use by'' date.

2. Buy frozen and refrigerated food last.

3. Take a small esky when you shop to carry cold food home.

4. Try to go directly home and unpack as soon as possible. Food that needs to go in the freezer and fridge should be first to be put away.

5. At a self-serve salad bar, resist the urge to touch or try the food. Use the tongs or spoons provided to select your items.

When preparing food:

6. Wash your hands beforehand.

7. Don't chop raw meat, chicken or fish with other foods on the same cutting board and using the same knife. Either have a separate board for raw meat or wash the board and knife in hot soapy water before chopping other foods.

8. Thaw meat and chicken in the fridge not on the sink. Yes, it does take longer but it is much safer.

9. Make sure chicken, pork and minced meat are well cooked.

10. Store leftovers in the fridge after the steam has evaporated. Don't leave out on the bench to cool down. Reheat leftovers until hot and only reheat once.

When eating out:

11. Choose a restaurant or take-away shop that is busy so turnover of food is quick.

12. Hot foods should be kept or served hot, cold foods should be kept refrigerated and served cold.

Catherine Saxelby is a nutritionist and author of Nutrition for Life. Get more healthy eating tips at www.foodwatch.com.au