The Consumer Affairs Commission (CAC) is asking parents to be mindful of how they prepare food for the children as practising good hygiene is important in the prevention of airborne illnesses, especially in the elderly and young children.
Avoid incidents of:
Contamination at the kitchen table.
Contamination of food kept at the wrong temperature (barbecues)
Cross use of utensils to eliminate food poisoning
Food kept in plastic containers in classrooms at hot temperatures.
Here are a few tips to help consumers avoid these incidents at home and transferring the contaminated foods to the children's lunch boxes:
1 Keep the temperature of the refrigerator in your home at least 40°F (5°C).
2 Leftover steamed vegetables or meat must be put in the refrigerator immediately after the food has been served.
3 Sanitise the kitchen sink drain, disposal and connecting pipe with boiling water and bleach.
4 If a cutting board is used in your home to cut raw meat, poultry or fish wash with soap and hot water before you use it for any other food.
5 When preparing ground beef or frozen hamburger meat, make sure it is well done at least 170°F.
6 Clean kitchen counters with hot water and soap and bleach.
7 Wash dishes right away with hot water and soap in the sink.
8 After handling raw meat, chicken or fish wash your hands with soap and warm water.
9 Defrost meat, chicken and fish products by placing them in the bottom of the refrigerator. Do not microwave it.
10. When you buy fresh seafood, buy only fish that's refrigerated or well iced.
11. If you have any chronic illnesses, do not eat raw seafood such as clams, oysters, sushi, etc.
#3 Sanitise the kitchen sink ... with boiling water and bleach.