FOOD SAFETY TIPS FOR THE SEASON
Food
safety is the unchanging method of food preparation, handling, and storage to
prevent food borne illness and injury. In an effort to ensure foods are safe
and stored at the correct temperature, there are certain guidelines which must
be adhere too.
An
estimated 420,000 people die each year due to contaminated foods; most of whom
are small children. The World Health Organisation (WHO) also states that “food
safety, nutrition and security are inextricably linked.”
In this
festive season, more emphasis is placed on large quantity and variety of foods
rather than the method of preparation. However, attention must be placed on
food safety to avoid food poisoning.
Safe Food
Storage
·
Raw
meat products are loaded with bacteria especially poultry (e.g. duck, chicken, and turkey) must be kept in the
freezer or refrigerator until they are ready to be prepared.
·
Store
hot foods at 140 degrees Fahrenheit or above.
·
Hot
foods must not be kept on the countertop nor at room temperature.
·
Cold
foods such as salads and products with mayonnaise must be kept refrigerated at
41 degrees Fahrenheit or kept on ice.
·
Cold
foods must not be kept on the countertop, nor at room temperature.
Thawing
of Meat, Poultry and Fish
·
Never thaw raw meats at room
temperature on countertops.
·
Thawing should be done under
running water or, on the last shelf of the refrigerator in container
or in a microwave.
Food
Preparation
·
Poultry
must be cooked to an internal temperature of 165 degrees Fahrenheit for at
least 15 seconds.
·
When
preparing fish, pork, beef, lamb etc., cook to an internal temperature of 145
degrees Fahrenheit for at least 15 seconds.
·
Meat
products and poultry (anything with stuffing) must also be cooked at 165
degrees
·
Fahrenheit
for at least 15 seconds.
·
In
the absence of a thermometer, use a sharp object and pierce the thickest area of
the meats or poultry; if blood comes out, it needs to be cooked more.
·
When
handling poultry, food contact surfaces and utensils must be washed, rinsed, and
sanitised because of the amount of Salmonella present. This prevents
bacterial contamination and potential infection.
·
Hands
must be thoroughly washed especially after handling poultry (i.e., duck,
·
turkey
and chicken).
When reusing containers with meat products, wash, rinse and
sanitise containers before reusing them.
Cooling of hot foods
·
Never
place hot foods to cool on countertops for extended periods.
·
Hot
foods must be cooled to 70 degrees Fahrenheit within 2 hours and then,
refrigerated until ready to use.
·
To
cool hot foods, immerse hot foods in ice or place hot foods in shallow
stainless-steel containers or stir foods quickly.
·
Hot
foods must be kept at 140 degrees Fahrenheit (hot) or thrown out after 4
hours.
Food vendors
and caterers
·
Food
vendors must have drinkable running water for food preparation.
·
Operators
without a sink should obtain a bucket with a tap (running water).
·
Disinfect
water from tanks and cisterns with regular unscented Clorox; 4 tablespoons to 1
gallon of water.
·
Facilities
must be present to keep foods hot and cold.
Please
note:
All food vendors and caterers in
Antigua and Barbuda are required to be trained with valid food safety badge
obtained from Central Board of Health within the past 2 years.