Statement by Chief Environmental Health Officer – Parker Ragnanan

The festive season is usually a time where the general public purchase and consume more foods than usual. History has also shown that there is generally an increase in food borne related illness every year to coincide with the festive season as recorded by the Department of Health and Wellness. Therefore, consumers are urged to be vigilant when purchasing, transporting, storing and preparing food products.

The Department of Health and Wellness hereby provide the public with the following food safety tips to be considered during the festive season.

• Examine all foods carefully prior to purchase, check for any damages of the food items and expiry dates.
• Never purchase canned foods which are unlabeled, dented, rusted or blown and avoid purchasing large quantities of foods with short shelf life or close to expiration dates.
• Avoid storing foods such as meat, fish and chicken or foods requiring refrigeration at the back of the car/vehicle for prolonged period of time.
• Keep hot foods steaming hot over 60^oC and keep cold foods refrigerated at or below 4 ^oC.
• If you are going to defrost a large turkey or ham, remember they will take several days to defrost in the fridge. Always make sure that they are thoroughly defrosted in the centre before cooking.
• Before preparing food for Christmas make sure that there is enough room in the fridge to keep foods cold at or less than 4^oC..
• If there is not enough room in the fridge, remember that soft drinks and alcohol, pickles, jams and other acidic condiments do not require refrigeration to remain safe, drinks can be kept cold in a cooler.
• Prepare foods as close as possible to eating time.
• Use separate cutting boards and utensils for raw meats and ready to eat foods.
• Cook foods properly, all rolled and stuffed roasts, poultry, sausages, mince dishes need to be fully cooked.

  
  
  

• If you cook large amounts of food in advance, divide it into smaller portions or shallow containers, cover and place in fridge or freezer. Make sure there is good air circulation around the containers.
• Refrigerate leftovers immediately after the meal (as soon as it stops steaming).
• Never store leftovers on the kitchen table and use refrigerated leftovers within 2 to 3 days.
• When reheating food ensure that it is steaming hot all the way through (at least 75 ^oC, bring food to a rolling boil).
• Ham will keep several weeks if handled and stored properly.
• Before preparing foods and between handling raw meat or raw chicken, wash hands thoroughly with soap and water and dry thoroughly.
• When eating out check whether the food handling establishment has a Public Health License that is conspicuously displayed which indicates that it is an approved establishment and has met Public Health requirements.
• When purchasing local meat products from butchers look for the INSPECTED & PASSED stamp which indicates that the meat has been inspected for wholesomeness by officers of the Division of Environmental Health and passed for food.
• Avoid purchasing any meats that has not been inspected and passed.

Further, in light of Covid-19 pandemic and current community transmission, the general public is asked to adhere to the protocols established and to wear mask, maintain social distancing, frequent hand-washing and use of hands sanitizers. Whiles shopping and patronizing local butchers.

HAPPY HOILDAYS EVERYONE.