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How careful are you with regard to food safety?

FS 1

This, by kind permission, from the November Edition of the Ingleboro' District Monthly Newsletter:

FS 2Scouting often involves catering or food handling, so all leaders, supporters and young people must be extra vigilant if they are to avoid contamination, especially when preparing food outdoors! Food poisoning can be fatal, so we all have a duty of care to all our fellow members!

Food can be polluted physically, e.g. by grass or leaves, or it can contain chemicals such as meths or detergent. The food itself, such as nuts, eggs, flour, milk, fish, or even celery and mustard, etc., can be an allergen for some people, and microbial contamination is also a huge danger.

The temperature of food, especially high risk foods like raw meat, cooked meat products, dairy produce, shellfish, eggs and cooked rice, is critical, with the most dangerous zone being between 5°C - 63°C.

Humans are the biggest carrier of microbes, so hand washing is vital both before, during and after food preparation.

Aprons and gloves should be worn and hair tied back at all times. Different coloured cloths and chopping boards should be used for different tasks and temperature probes should always be available in a kitchen. The safe storage of food and the regular cleaning and temperature checking of fridges and freezers is also something that should be addressed by GROUP EXECUTIVE COMMITTEES who are responsible for Scout Premises.

For further details, please contact Sue Haddrill (This email address is being protected from spambots. You need JavaScript enabled to view it.).

Act responsibly - Act NOW!!!