1. Keeping Lunchbox Meals Safe

After the long summer holiday, parents and students are now getting back into the school routine – which also means getting back into the daily lunch-making routine.

Parents are therefore reminded by Department of Environmental Health (DEH) officials of the importance of following good food-safety practices when preparing children’s school lunches.

“It is important to keep our children safe from food-borne illness by following the recommended safety guidelines,” said, DEH Senior Food Safety Officer Gideon Simms.

At Home

Keep the kitchen’s food-preparation areas clean.

Wash your hands with antibacterial soap and warm water before handling food.

Clean your cutting boards, dishes, utensils and countertops with hot water, and a sanitizer or antibacterial soap.

Don’t let pets jump up on kitchen counters.

After making lunch, return perishable foods (like cheese, deli meats and mayonnaise) to your refrigerator promptly. Don’t let them sit out on the counter.

The Lunchbox

Pack lunch in the morning, not the night before. Make sure that cold foods are cold before packing them in a lunchbox.

Insulated lunchboxes are the best way to keep food at a safe temperature until it’s time to eat. Sandwiches made with refrigerated items such as luncheon meats, cheese and tuna salad should be carried in an insulated lunch bag with an ice pack. This will keep the sandwiches safe to eat, even after two to three hours outside of a refrigerator.

Pack a frozen juice box or an ice pack in the lunchbox, to help cold food stay cold.

Keep hot foods hot, like soups, stews or chilies. In the morning, bring food to a boil and then pour it into a hot, clean vacuum bottle. (You can disinfect the vacuum bottle with boiling water.)

At School

Instruct kids to store their lunchboxes in a cool place, out of direct sunlight.

Place dairy products such as milk and yogurt into a refrigerator.

Instruct kids to always wash their hands before eating.

Never eat food that has a funny taste or smell.

Use food within their recommended “use-by” dates.

Lunch foods that can be eaten at room temperature include the following.

Peanut butter

Jams and jellies

Breads, crackers, cereals

Clean fruits and vegetables

Dried meats, such as beef jerky

Baked products, such as cookies and cakes

Canned meat or poultry products that are eaten immediately after opening.

DEH officials ask parents to follow these tips, in order to prevent children from acquiring food-borne illnesses

2. Bottle Water Cooler Safety

Bottle water coolers placed in offices and homes should be maintained if they are to keep drinking water clean and fresh.

These water coolers are usually purchased and forgotten; once they are working we assume everything is fine. But that is not the case, for failing to clean, improperly storing water, and replacing bottles using dirty hands can all contaminate your drinking water.

The Department of Environmental Health (DEH) offers the following guideline for all users of bottle water coolers.

When purchasing bottled water:

Do not buy bottles with broken seals. Examine the outside and contents before purchasing. Do not buy bottles with foreign materials inside. Report any tampering or floating materials to the store manager and health officials.

Do not be fooled by labels. Information to be included on the bottle or label: date of manufacturing or manufacturing code; use-by date; chemical analysis or declaration of minerals; treatment (for example, ozonized, ozonated, etc.); company contact number; location and type of source water.

Do not refill old bottles. Either discard or return them to the distributor. Buy fresh bottles of water.

 After purchasing delivered water:

Store in a cool, clean environment away from heat and sunlight. While manufacturers give bottled water a use-by date or shelf life of two years, DEH officials suggest replacement after one year.

Ensure that delivered water is left in a cool, shady area. DO NOT leave in the sun.

Clean water coolers and dispensers regularly.

Use water dispensers with coolers that keep the water refrigerated.

Clean the outside of the bottle cap and neck before replacing the bottle. Use a paper towel dipped in household bleach solution (1 tablespoon or 15 ml of bleach added to 1 gallon or 4.5 L of water).

Cleaning your water cooler

Unplug the cooler from the electrical outlet.

Remove the empty bottle.

Drain water from the reservoir(s) through the faucet(s).

Prepare a disinfecting solution by adding one tablespoon (15 ml) household bleach to 1 gallon (4.5 L) of water solution. Other disinfecting solutions may also be suitable; check with your water cooler supplier.

Wash reservoir thoroughly with bleach solution and let stand for no more than 2-5 minutes. This will ensure effective treatment that does NOT corrode your cooler.

Drain the bleach solution from reservoir(s) through faucet(s). Wipe off outside of faucet(s) with clean cloth or paper towel dipped in the bleach solution.

Rinse reservoir thoroughly with clean tap water, draining water through faucets to remove traces of the bleach solution. If tap water is suspect (that is, from a well or cistern), boil for ten minutes and let cool before using to rinse the water cooler.

Clean your bottled-water cooler with every bottle change.

Cleaning the drip tray (located under faucets):

Remove the drip tray.

Remove the screen. Wash both tray and screen in mild detergent.

Rinse well in clean tap water and replace on cooler.

Replacing water bottles

Wash hands with soap and warm water before handling.

Wipe the top and neck of the new bottle with a paper towel dipped in the chlorine solution specified above. Rubbing alcohol may also be used, but must be completely evaporated before placing the bottle in the cooler

Remove bottle cap.

Place new bottle on cooler.

3. Food Handlers’ Certification Courses

Food Handlers training courses continues to be offered by the Department of Environmental Health (DEH). . Food Industry personnel who have not yet taken one of these training courses, or those needing to update their certification, should register to attend.

“Operators of Food Businesses are reminded that DEH requires all personnel handling food to be trained, especially those taking part in the upcoming Pirates week festival.” says Senior Food Safety Officer Gideon Simms.

Course dates are as listed below:

October 3, 2012                    BASIC HYGIENE

October 17, 2012                  BASIC HYGIENE

November 14, 2012             BASIC HYGIENE

November      28, 2012        BASIC HYGIENE

December 5, 2012                BASIC HYGIENE

Each session will run from 9:00 a.m. to 4:00 p.m. at the DEH conference room in the CI Environmental Centre, located at 580 North Sound Road.

A registration cost of $15 per person covers all materials and fees should be paid at DEH headquarters, also at 580 North Sound Road, between 8:30 a.m. and 5:00 p.m., Monday to Friday.

Basic Food Handlers’ training will equip participants with sufficient knowledge to prevent food-borne illness and the spread of food-borne pathogens. Certification lasts for three years. Persons wishing to continue as food handlers after expiry must renew their certification.

For more information on any or all of the above, contact DEH at 949-6696.