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Food Safety at Christmas

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Food Safety at Christmas By Dr. Deryck D. Pattron, Ph.D. FDI, Ministry of Health, Trinidad, West Indies Why Should Extra Care Be Taken To Keep Food Safe At Christmas? – PowerPoint PPT presentation

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Title: Food Safety at Christmas


1
Food Safety at Christmas
  • By
  • Dr. Deryck D. Pattron, Ph.D.
  • FDI, Ministry of Health,
  • Trinidad, West Indies

2
Why Should Extra Care Be Taken To Keep 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

3
Cleaning Washcloths For Christmas
  • Keeping your kitchen clean is essential to
    keeping food safe
  • Wash kitchen cloths and sponges regularly and
    leave them 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

4
Cleaning Worktops For Christmas
  • Worktops
  • 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

5
How Often Do You Need To Wash YourHands When
Preparing The Christmas 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

6
How To Wash Hands When Preparing The 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

7
Use Of Gloves To Prevent Cross-Contamination
  • 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

8
Buying 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 ºC and 60 ºC

9
Storing Food For Christmas
  • Fridges should be set between 1-5ºC
  • A fridge thermometer should be used to check that
    your fridge temperature is at the right
    temperature
  • Keep cold foods below 5 ºC and hot foods over
  • 60 ºC
  • 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

10
Defrosting Food For The Christmas Dinner
  • Defrosting
  • All meat and meat products should be defrosted
    thoroughly in the fridge, allowing 24 h for every
    4-5 lbs of weight
  • Meat and meat products when fully defrosted
    should be stored in the fridge if not used
    immediately

11
Precautions Taken When Gutting Fresh Poultry
  • Handle and remove the internal organs well away
    from other foods to avoid contamination
  • Use disposable cloths, paper towels and
    disposable gloves whenever possible
  • The guts should be removed carefully from the
    rear of the bird and heart from the neck

12
Precautions Taken When Gutting Fresh Poultry
(Contd)
  • Avoid rupturing the intestines and spilling the
    contents of the gut
  • Keep work surfaces and equipment clean and dry
    during use

13
Precautions Taken After Gutting Fresh Poultry
  • 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

14
Internal Cooked Temperature Guide For Poultry
  • Ground chicken, turkey 74 ºC
  • Whole chicken,turkey
  • Medium, unstuffed 77 ºC
  • Well done 82 ºC
  • With stuffing 82 ºC
  • Poultry breasts, roasts 82 ºC
  • Thighs, wings cook until juices run clear

15
Internal Cooked Temperature Guide For Fresh Pork
Ham
  • Medium done fresh pork 71 ºC
  • Well done pork 77 ºC
  • Ham 71 ºC
  • Fresh, raw (leg) 71 ºC
  • Fully cooked, to reheat 60 ºC

16
Internal Cooked Temperature Guide For Fresh Beef,
Veal Lamb
  • Ground meat e.g. hamburger 71 ºC
  • Roasts and steaks
  • Medium rare 63 ºC
  • Medium 71 ºC
  • Well done 77 ºC

17
Preparing 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 ºC
  • 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

18
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

19
Dealing With Leftovers After The Christmas Dinner
  • 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 ºC

20
Transporting 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
    ice or freezer pack so that the food remains at 5
    ºC or lower

21
Common Foodborne BacteriaAssociated With
Improperly Prepared Christmas Food
  • Salmonella
  • Staphyloccus aureus
  • Listeria monocytogenes

22
Common Foodborne Bacteria Associated With
Improperly Prepared Christmas Food (Contd)
  • Campylobacter jejuni
  • Clostridium botulinum
  • Shigella
  • Echerichia coli 0157H7

23
Keeping 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

24
Conclusion
  • Food poisoning could dampen the Christmas spirit
    and cause immense human suffering, it is
    therefore prudent for all those who are involved
    in food preparation from farm to fork to be
    aware and practice good hygiene, good sanitation,
    good temperature-time relationships when cooking
    and cooling and good temperature controlled
    storage when preparing food for Christmas

25
Thank You!
  • Dr. Deryck D. Pattron
  • FDI, Ministry of Health
  • Trinidad, West Indies
  • Email ddpattron_at_tstt.net.tt
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