|
| |
FOOD HYGIENE AND MANAGEMENT OF FOOD POISONING
By SBLT Shelley Griffiths
Volume 50, No. 12, July 12, 2007 |
| |
Food poisoning is the term used to describe the health problems associated with eating contaminated food. The main source of contamination is from bacteria and the toxins they produce. Food poisoning can also result from contamination by viruses such as Hepatitis A and chemical contamination. The main concern for personnel both at sea and ashore is food poisoning resulting from bacterial contamination which can be prevented with sufficient knowledge of correct procedures.
Symptoms of Food Poisoning
Food poisoning can lead to a number of different symptoms. These symptoms make life uncomfortable for both the person suffering from food poisoning and people living and working with them.
Symptoms of food poisoning include:
- Nausea
- Vomiting
- Temperature going up and down; fevers and chills
- Stomach cramps
- Diarrhoea
- Gastro-enteritis
- Dehydration
In more severe cases:
- Double vision
- Paralysis of the vocal chords
- Paralysis of the digestive system, heart and lungs leading to death
Precautionary measures to alleviate the risk of food poisoning
There are five factors which are known to cause 80% of all food poisoning cases:
- Improper cooling
- Advance preparation and inadequate storage
- Infected persons
- Inadequate reheating
- Improper hot/cold storage
By addressing one or more of these factors, the possibility of food poisoning is greatly reduced.
Temperature: The danger zone for food poisoning bacteria is between 5°C and 60°C. Between these two temperatures, the environment is most suitable for bacteria to grow and multiply to dangerous quantities. Refrigerated food must be kept below 5°C and when cooking/reheating food, the temperature must be raised above 60°C to kill any bacteria present.
Personal Hygiene: One of the most basic and easiest methods of alleviating food poisoning is personal hygiene. To ensure the highest standard of personal hygiene whether at sea or ashore, follow these simple guidelines:
- No smoking in all areas where food is handled or prepared;
- Ensure appropriate headwear is worn to prevent hair coming into contact with food;
- Ensure clean coveralls or appropriate uniform are worn before handling food;
- Ensure that hands and fingernails are thoroughly washed before commencing work, after any work break, a visit to the toilet area or returning from outside a food preparation, service or storage area;
- Ensure personnel carrying out cleaning or other dirty duties shower and change into clean coveralls or appropriate uniform before recommencing food handling duties; and
- Ensure personnel who are ill or sick are excluded from work with food. Medical officers may permit work with food only if the food handler is wearing a suitable mask to prevent the contamination of food.
Food handling procedures: Another essential step in reducing the risk of food poisoning is correct food handling techniques. Correct food handling procedures reduces the risk of food poisoning from contaminated equipment. The following are some brief guidelines:
- Only use nylon or plastic boards; use of wooden chopping boards is prohibited;
- Use separate cutting boards or work surfaces for preparing cooked, uncooked meats and other foods;
- If it is not possible to use separate cutting boards or work surfaces, prepared food should not be cut or sliced on a cutting board or work surface that has been used to prepare uncooked meats or other foods without thorough cleansing of the board or work surface;
- Always use disposable plastic gloves or clean utensils when handling ready-to-eat foods such as sandwiches, processed poultry and cooked meats;
- Always stack fridges and freezers to ensure that meat is not placed above other food items to avoid cross-contamination; and
- Ensure that all surfaces, machinery, utensils and other items of equipment used in the preparation, serving or storing of foods are maintained in a clean and sanitary condition.
It is important to emphasise that good personal hygiene and good food handling techniques are essential in reducing the risk of food poisoning. Food poisoning can have devastating effects on both the individual and the people around them. If someone gets food poisoning on your mess deck then you are all in for a potentially uncomfortable time. Remember if you always wash your hands when handling food and never cross contaminate food, you will greatly reduce the risk of food poisoning to both yourself and your ship mates. |
| |
|
