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Safety in the Catering Kitchen By Carolyn Moore Could you, your staff and your kitchen pass a food safety test? lfyou oryour v0lun~ leer group is in the business of catering to social events, organizing community sup- pers or simply hosting a monthly meeting, this is a question you should answer. Despite years of research and education to make sure the food consumers eat is safer than ever before, the incidence of food poisoning remains high. The Ontario Min- istty of Health estimates that one in Six people (or 1,500,0000ntarions)suffer from food poisoning each year, Many people do not know they have been a victim, and instead put their fever, nausea, vomiting andfor diarrhea down to a case of the flu. Consequently, except for large outbreaks in nursing homes, restaurants and other in- stitutions, most cases offood poisoning and their cause go unreported. For example, for each case reported. an estimated 25 go un- reported. Food poisonings are caused from high levels of microoorganisms such as Sal- monella, Staphlococcus aurcus, Clnstridium perfringcns. Campylobaclcr and E.coli in foods. Microorganisms are found everywhere - in the soil, water, sewage and animals. Although good hygiene and sanitary conditions can mini- mize their spread through the environment, it is impossible to prevent their contaminaâ€" tion of food. Given the right conditions. microorâ€" ganisms in food can multiply to levels that will make you sick. One bacteria can mul» tiply to more than one million in three and a half hours, given time, warm tempera- tures, moisture and a source ofnourishment. Some foods are more susceptible to the growth of food poisoning microorganisms than others. Heaith and Welfare Canada consider the following list offoods as being "potentially unsafe" unless proper heat (above 14OF) or rcfrigcration (below 40F) is maintained: ' raw and cooked meat, poultry, fish, and salads made from them - cooked vegetables. peas and beans . ' cooked cereals. such as rice and oatmeal dressings ' custards, puddings, and whipped cream ' processed meats. such as bologna, hot dogs and ham ' gravies ' meat sandwich spreads ' all canned foods and combination din- ncrs after opening ' eggs ' soft cheeses Foods that are high in sugar, acid and/or salt are usually considered safe, as are dried foods. Most cases of food poisoning are traced to situations involving poor hygiene, such as not washing one's hands with soap after using the washroom, and inadequate cook~ ing, serving or storage procedures. Not refrigerating cooked turkey and roasts, leaving big pots of soup to cool at room temperatures, cross contaminating other foods with raw poultry and meat, and leaving sandwiches unrefrigcralcd for ex- tended periods of time are all practices which can lead to food poisoning. The fortunate part of this story is that food poisoning can be prevented through safe food handling procedures. The folâ€" lowing are some basic rules of safe food handling: 1. Keep hot foods but and cold foods cold Bacteria grow best between 40F and 140E You need to keep "potentially un- safe" foods outofthis temperature range. If you are serving a meal buffet style, serve foods in shallow containers and replenish them often, Use hot trays to keep foods hot. And serve cold foods on ice if possible. All foods should be cooled in the refrigerator. Large quantities of food such as chili, spaghetti sauce. puddings, gravies, lasagna and stews take a long time to cool. It is recommended that foods be divided into smaller amounts to hasten cooling. 2. Cook foods to the recommended in- ternal temperature An accurate thermometer is a eaterer's best friend. Use it to make sure the centre of roasts, poultry and other foods are thoroughly cooked. Gravies and sauces take a long time to become hot in the centre and should be stirred often. 3. Prevent cross contamination Avoid letting raw food products, such as poultry and meat, come into contact with other foods, such as fruits and vegetables. Thoroughly clean and sanitize cutting boards and utensils after cutting raw meat, Wooden cutting boards are particularly hard to clean and should be replaced with heavy plastic ones. Wrap and store foods carefully in the refrigerator to prevent meat juices from dripping onto other foods. 4. Thaw potentially unsafe foods in the refrigerator Thawing at room temperature is not recommended. 5. Keep workspace and equipment clean Clean and sanitize all dishes, equipment, sinks and work surfaces. This is especially important if you have been handling raw poultry. 6. Practise good hygiene Be sure to wash your hands after prepar- ing raw poultry and meats, going to the washroom. handling diapers, sneezing, coughing, touching your hair or face, or handling poisonous chemicals. Arid avoid handling or preparing food while you are ill and wear disposable gloves ifyou have cuts or sores on your hands. The costs oftaking a risk with food safety are high - to your reputation as a food caterer, to the victims who must suffer through the consequences, and to the health care system. If you or your group are in the catering business, consult your local Public Health Inspector for further information on safe food handling. Check the blue pages in your telephone directory for the number of the Public Health Unit Office in your area. Carolyn Moore is a Food and Nutrition Specialist with the Ontario Ministry of Agriculture and F and in Guelph. Correction On page 10 of the last issue of the Home & Country magazine it was incorrectly reported that Mary Millson of Jean Scott was presented a Certificate of Merit. It should have read Mary Millson of the Village of People Branch. 14 H Jr C January, February, March 1992