What are you serving up this Christmas and New Year period? How about a nice dose of salmonella to go with the roast turkey?
Or maybe some listeria will help top off that cheese platter.
A Beverly based training company is embarking on its annual festive food safety awareness campaign.
During 2010, there were almost 84,560 cases of food poisoning in England and Wales. (NHS Choices)
However, the actual figure is probably considerably higher than this because many people with mild symptoms do not report them.
It is suggested that people are particularly vulnerable during the Christmas and New Year period.
Steve Naldrett, director of Beverley based, Ardan Training Consultancy Limited suggests “That during the Christmas and New Year period, we are not only entertaining friends, it’s also when we are most likely to have a multi-generational family event.
“There are generally larger quantities of high risk foods around, the fridge is being opened all the time and there is generally not enough room in the fridge, so you risk leaving things out.”
Steve says “Combining all these factors, you have a setting ripe for food poisoning. Especially when you consider you have the most vulnerable groups, the elderly and very young, pregnant women and those with compromised immune systems joining you for a meal.”
It’s a warning which is issued each Christmas, but it is all too often ignored, especially when there are other stresses to worry about.
The symptoms of food poisoning usually begin one to three days after eating contaminated food. They include:
• feeling sick
• vomiting
• diarrhoea
• stomach cramps
Prevention
Run your kitchen like a well run restaurant, where you have things happening in the proper order.
The Food Standards Agency (FSA) says that a useful way of preventing food poisoning is to remember the four Cs:
• cleaning
• cooking
• chilling
• avoiding cross-contamination
Make sure you:-
• Wash your chopping boards and food preparation surfaces, sanitise and dry them properly.
• Wash your hands regularly; don’t just wipe them on a tea towel.
• Don’t prepare your salads or vegetables while you are preparing meat.
• Don’t prepare to far in advance
• Keep your cold food cold and your hot food hot.
Foods to watch
• Seafood – after two hours out of the fridge, it really should go.
• Poultry, especially chicken and turkey – cook until there is no pink and the juices run clear, make sure it is not left out raw for long periods and once cooked, keep it safely. It can be re-heated once.
• Other meats – two hours out is the maximum, after that you are risking bacterial infection.
• Tiramisu and other dairy/raw eggs desserts – keep refrigerated and covered. Don’t allow cross contamination with meats. They have a very short shelf life. Same goes for the cream you might serve with cakes/puddings.
• Home made dips – same story as the dairy desserts.
• Soft cheeses – Brie, Camembert etc. These cannot be left out very long. If there are people from the vulnerable groups present, might be best left off the menu.
• Salads – ensure they have been kept free of all meat residue and juices, and wash well. Keep lettuces, baby spinach etc, well away from poultry while refrigerating and preparing.
Rules of thumb
• Two hours un-refrigerated is generally OK in a reasonably cool room.
• Two to four hours un-refrigerated, you are increasing the risk of food poisoning – especially if the food was not very fresh when first served, contains dairy or raw eggs or has been exposed to heat sources, like central heating.
• Four or more hours un-refrigerated – throw it out.
Office Parties
Not only are we at risk in the home we are also at risk when we attend all the extra Christmas parties.
Steve said “With all the extra office parties in the run up to Christmas, people find themselves eating an increased amount of buffet foods, it is vital that party organisers and suppliers take all reasonable steps to protect the health of the partygoers”
Steve went on to say “Organisers need to ensure they are purchasing their buffets from reputable companies who can prove that they have staff that are well trained and will ensure that all food is prepared, stored and served safely”
