Cayman health dept. announces food handlers course & lunchbox meals warning
- 3rd September 2014
- 17th September 2014
- 1st October 2014
- 15th October 2014
- 29th October 2014
- 5th November 2014
- 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 sanitiser 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.
- 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).
- 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.
- 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.
Published August 24, 2014
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