SAFE COMMUNITY
EVENTS
Organisers of community events are being urged
to follow a ten point guide to safe eating.
This month’s Royal Wedding sees the launch of
Hambleton and Richmondshire District Councils summer ‘food hygiene’
campaign.
And environmental health officers want to make
sure that celebratory events are remembered for the right reasons –
not for a bout of food poisoning or illness among the guests.
“Catering for community events is often
undertaken by a hard working, well meaning team of volunteers
working in either their own kitchens or community halls,” said lead
Environmental Health Officer, Maria Bentley,
“But it is vital that the people preparing or
handling the food realise it is their responsibility to make sure
it does not make the guests ill. Food poisoning is a
miserable, and potentially dangerous experience.”
She said that a wide range of foods can cause
food poisoning if not handled properly. Raw meat, poultry, sausages
and burgers can be source of cross contamination or cause illness
if not thoroughly cooked. Cooked meat, fish, shellfish, rice and
pasta salads have also been identified as the cause of
illness. Sauces and desserts made with raw eggs and cream -
including mousses, tarts and homemade ice creams - may cause
problems too. And care must be taken with salads and
vegetables that will be eaten raw.
“The most common errors that lead to food
poisoning are cross contamination, poor handling, poor storage;
cold foods not kept cold enough - and hot foods not kept hot
enough, inadequate cooking or reheating; and raw and ready to eat
food not being kept separate,” she added.
The Top Ten Tips for safe food preparation
are:
- ensure frozen food is fully defrosted prior to cooking
- prevent raw meat from touching or dripping on to other
food
- wash hands regularly when preparing food, especially when
handling raw meat
- ensure food is thoroughly cooked - piping hot in the centre or
juices running clear
- cool cooked food that is to be served cold or reheated quickly
- within 90 minutes
- ensure food that is reheated is piping hot prior to
serving
- keep ready to eat food cold as long as possible
- wash all salads
- only put limited amounts of food out – replace regularly when
dishes are empty
- limit the time food is displayed to a maximum of 90
minutes
For more information log on to http://www.hambleton.gov.uk/ and
check out the environmental health section.
April 19, 2011
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