Food Poisoning Prevention Measures

Due to the number of individuals reporting gastrointestinal illness linked with the eating of improperly prepared or contaminated cooked food, the Department of Public Health’s Bureau of Environmental Health (BEH) wishes to educate the public in the best way to avoid becoming ill from eating undercooked or contaminated food. There are several easy rules that one should follow to avoid becoming sick or causing others to become ill.

1. WASH YOUR HANDS. Hands should be washed thoroughly, especially, after using the bathroom and before preparing food. Hands should also be washed after handling uncooked food like seafood, shellfish, meat, poultry, eggs, etc. and before switching to prepared food or food that will be served raw, e.g., salads, kelaguin, prepackaged or prepared food, etc.

2. KEEP KITCHEN SURFACES CLEAN. Food should only be prepared on clean surfaces in a well maintained kitchen and not in that are used for other purposes, e.g. bathrooms, bedrooms, living rooms, etc.

3. USE DRINKING WATER. to wash and prepare foods. Do not use sea water for cooking even if you are preparing seafood. Seawater is loaded with living organisms.

4. CHOOSE FOOD WISELY. Purchase food that has been processed or packaged by a reputable company that is approved by BEH, USDA, or FDA, and shellfish from Certified Shellfish Shippers.

5. DO NOT SERVE FOOD THAT SMELLS STRANGE OR DO NOT APPEAR FRESH. It is always better to be safe than sorry. If you’re not sure, throw it away.

6. COOK FOOD THOROUGHLY. If food is left partially uncooked, bacteria will not only remain in the food, it will also multiply into greater numbers increasing the risk of food poisoning. Be sure that ovens and stoves reach temperature before beginning to cook by preheating, and allow water to come to a rolling boil 212F (100C) before beginning.

7. SERVE COOKED FOOD IMMEDIATELY. Not only is it safer to eat food as soon as it is prepared, but it will also taste better. Leaving prepared food sifting out in our tropical climate will allow any bacteria that is present to multiply to harmful levels.

8. STORE COOKED FOOD PROPERLY. Cover food to keep out insects, rodents or other animals that may carry harmful bacteria, store uncooked food in a refrigerator (40OF/ 4.40C) to decrease the rate at which bacteria may multiply, and keep cooked food heated to higher than 140F/60C if serving in batches. Keep cooked food away from raw food to reduce the risk of contamination.

9. REHEAT PRECOOKED REFRIGERATED FOOD to a high enough temperature to kill any new bacteria that may have been introduced to the food during storage or handling. Reheat to 165F for at least 15 minutes, while stirring or turning frequently.

Please contact the Bureau of Environmental Health at 664-4870 for any question.