food safety at christmas
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Food Safety at ChristmasFood Safety at Christmas
ByBy
Dr. Deryck D. Pattron, Ph.D.Dr. Deryck D. Pattron, Ph.D.
FDI, Ministry of Health,FDI, Ministry of Health,
Trinidad, West IndiesTrinidad, West Indies
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Why Should Extra Care Be Taken To KeepWhy Should Extra Care Be Taken To Keep
Food Safe At Christmas?Food Safe At Christmas? Consumers tend to buy large quantities of food in advance
of the holidays
Consumers and the general public tend to cook larger
quantities of food over the Christmas period and this
period is a danger time for food poisoning
Storing food before, during and after Christmas lends
itself to increase in bacteria that cause foodborne illness
because the fridge is overloaded, the weather is hot and
more food is prepared than usual
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Cleaning Washcloths For ChristmasCleaning Washcloths For ChristmasKeeping your kitchen clean is essential to keeping food
safe
Wash kitchen cloths and sponges regularly and leavethem to dry before using them again
Use different cloths for different jobs
Disposable kitchen towel is the preferred choice,
because it can be thrown away and reduces the risk
of cross-contamination, that is, the transfer of
pathogens from one surface to another
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Cleaning Worktops For ChristmasCleaning Worktops For ChristmasWorktops
Always wash and sanitise worktops before you start
preparing food Wipe up any spilt food immediately
Always wash worktops thoroughly after they have
been touched by raw meat, poultry, or raw eggs
Never put ready-to-eat food on worktops that has
been touched by raw meat, unless you have washed
it thoroughly first
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How Often Do You Need To Wash YourHow Often Do You Need To Wash Your
Hands When Preparing The ChristmasHands When Preparing The Christmas
Dinner?Dinner?Wash your hands
Before, during and after preparing food
After touching raw meat After going to the toilet
After touching the bin
After touching pets
After coughing or sneezing
As necessary to maintain safe hygienic conditions
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How To Wash Hands When Preparing TheHow To Wash Hands When Preparing The
Christmas Dinner?Christmas Dinner?How to wash hands?
Wash hands and forearm with soap and warm water
for at least 20 sec Rinse thoroughly and dry with disposable single-use
paper towel
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Use Of Gloves To Prevent Cross-Use Of Gloves To Prevent Cross-
ContaminationContamination Hands should be washed before gloves are put on
and after they are taken off
Gloves protect against cross-contamination Plastic single use gloves are used for one task only
such as working with raw meat or poultry
Discard gloves when soiled or damaged
Change gloves when interruptions occur during food
preparation
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Buying Food For ChristmasBuying Food For Christmas
If you are buying fresh meat or poultry e.g. a fresh
turkey, buy it as close to Christmas as possible and
store in your fridge straight away If you are buying frozen meat, put it in the freezer
without delay to ensure it stays frozen
Avoid keeping food in temperature danger zone
between 5 C and 60 C
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Storing Food For ChristmasStoring Food For Christmas
Fridges should be set between 1-5C
A fridge thermometer should be used to check that your
fridge temperature is at the right temperature
Keep cold foods below 5 C and hot foods over
60 C
Avoid overloading your fridge since this prevents cold air
from circulating properly and can stop it from working
properly. Use first-in-first-out rotation
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Defrosting Food For The Christmas DinnerDefrosting Food For The Christmas Dinner
Defrosting
All meat and meat products should be defrosted
thoroughly in the fridge, allowing 24 h for every 4-5lbs of weight
Meat and meat products when fully defrosted should
be stored in the fridge if not used immediately
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Precautions Taken When Gutting FreshPrecautions Taken When Gutting Fresh
PoultryPoultry Handle and remove the internal organs well away
from other foods to avoid contamination
Use disposable cloths, paper towels and disposablegloves whenever possible
The guts should be removed carefully from the rear
of the bird and heart from the neck
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Precautions Taken When Gutting FreshPrecautions Taken When Gutting Fresh
Poultry (Contd)Poultry (Contd) Avoid rupturing the intestines and spilling the
contents of the gut
Keep work surfaces and equipment clean and dryduring use
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Precautions Taken After Gutting FreshPrecautions Taken After Gutting Fresh
PoultryPoultry Wash poultry carefully as to avoid splashing that may
cause bacteria to spread around the kitchen
Dispose internal organs and any other inedible material
carefully in a waste bin
Wash utensils and work surfaces thoroughly in warm
soapy water after use, if possible, disinfect them
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Internal Cooked Temperature Guide ForInternal Cooked Temperature Guide For
PoultryPoultry
Ground chicken, turkey 74 C
Whole chicken,turkey
Medium, unstuffed 77 C Well done 82 C
With stuffing 82 C
Poultry breasts, roasts 82C
Thighs, wings cook until juices run clear
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Internal Cooked Temperature Guide ForInternal Cooked Temperature Guide For
Fresh Pork & HamFresh Pork & Ham
Medium done fresh pork 71 C
Well done pork 77 C
Ham 71 C Fresh, raw (leg) 71 C
Fully cooked, to reheat 60 C
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Internal Cooked Temperature Guide For FreshInternal Cooked Temperature Guide For Fresh
Beef, Veal & LambBeef, Veal & Lamb Ground meat e.g. hamburger 71 C
Roasts and steaks
Medium rare 63 C Medium 71 C
Well done 77 C
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Preparing The Christmas DinnerPreparing The Christmas Dinner
Cooking
Foods should be prepared close as possible to eating time
Meat should be cooked thoroughly and should have an internal
temperature of 75 C Ensure there is no pink meat and that the juices run clear, not pink
Cook stuffing preferable outside the meat/bird because stuffing
slows down cooking and cooling
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Preparing The Christmas Dinner (Contd)Preparing The Christmas Dinner (Contd)
Cooking
If stuffing is cooked inside the bird, stuff just the
neck region and not the entire bird Allow extra time for cooking taking into
consideration the extra weight of the stuffing
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Dealing With Leftovers After The ChristmasDealing With Leftovers After The Christmas
DinnerDinner
Leftover meat should be taken off the bone, cut into
small pieces and stored in a shallow container and
refrigerate within two hours of serving Once refrigerated leftover meat should be eaten
within three days
All re-heated foods should be steaming hot all the
way through at least 75 C
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Transporting Food SafelyTransporting Food Safely
Hot food should be wrapped in foil and heavy towels
or carried or in insulated containers with hot packs
Cold foods should be transported in a cooler with iceor freezer pack so that the food remains at 5 C or
lower
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Common Foodborne BacteriaCommon Foodborne Bacteria
Associated With Improperly PreparedAssociated With Improperly Prepared
Christmas FoodChristmas Food
Salmonella
Staphyloccus aureus
Listeria monocytogenes
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Common Foodborne Bacteria AssociatedCommon Foodborne Bacteria Associated
With Improperly Prepared Christmas FoodWith Improperly Prepared Christmas Food
(Contd)(Contd) Campylobacter jejuni
Clostridium botulinum
Shigella Echerichia coli 0157:H7
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Keeping The 4 Cs For ChristmasKeeping The 4 Cs For Christmas
Cook meat and meat products steaming hot until
juices run clear
Clean hands before handling food. Clean utensils
and scrub chopping boards between preparing raw
and cooked food
Cover and separate raw food from cooked or
processed food Chill food to prevent or reduce spoilage and
deterioration
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ConclusionConclusion
Food poisoning could dampen the Christmas spiritand cause immense human suffering, it is therefore
prudent for all those who are involved in food
preparation from farm to fork to be aware andpractice good hygiene, good sanitation, goodtemperature-time relationships when cooking andcooling and good temperature controlled storage
when preparing food for Christmas
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Thank You!Thank You!
Dr. Deryck D. PattronDr. Deryck D. Pattron
FDI, Ministry of HealthFDI, Ministry of Health
Trinidad, West IndiesTrinidad, West Indies
Email:Email: [email protected]@tstt.net.tt
mailto:[email protected]:[email protected]:[email protected]