Media release
Wednesday , 6 February 2008
With Australia now back at work after the summer break the Food Safety Information Council today released its back to work food safety tips. Launching the tips, Council Chairman, Dr Michael Eyles, said there are an estimated 5.4 million cases of food poisoning in Australia each year and most cases can be prevented.
“Food poisoning results, on average, in 120 deaths, 1.2 million visits to doctors, 300,000 prescriptions for antibiotics, and 2.1 million days of lost work each year. The estimated annual cost of food poisoning in Australia is $1.25 billion. There are costs for the people who are ill and also business through staff absence and lost productivity,” Dr Eyles said.
No-one wants food poisoning and it can be something we take home from the workplace to share with our families without meaning to. Food poisoning is more than an inconvenience to the person who becomes ill – it can have serious side effects.
“Many of us have met the work fridge that has no owner – so is never cleaned out – and seen kitchens with unwashed dishes piled in the sink, dirty surfaces with crumbs and food residue to attract pests, a grubby microwave and a prehistoric soggy dish cloth. These simple tips from the Food Safety Information Council can reduce illness and workplace stress.
“Hands need to be washed under warm running water with soap for 20 seconds and then dried thoroughly on a clean paper or hand towel for 20 seconds – as dry hands are less likely to pick up germs. If you have an air dryer you’ll need 40 seconds to thoroughly dry hands with warm air (make sure the heater is turned on). Hand washing and drying can not only reduce your risk of getting food poisoning but can also lessen the chance of you spreading other bacteria and viruses.
“Make sure enough soap and paper towels are available in the toilets and kitchen. Put up the food safety posters available from the Food Safety Information Council’s website.
“Nominate someone in the workplace to be the food safety project manager, perhaps the occupational health and safety officer, to make sure that everyone knows about the importance of food safety.
“Why not set up a roster including all staff to clean the fridge, bench tops and kitchen. Someone who passes a laundry on the way home might organise to drop in and pick up tea towels. Make sure dish cloths, sponges and brushes are allowed to dry out overnight and replace them regularly. Wash dirty dishes in hot soapy water or put in the dishwasher. Provide address labels and a pen so people can label and date any food they put in the fridge.
“Purchase a fridge thermometer from a kitchen shop and regularly check that the fridge is running at or below 5 °C, otherwise food poisoning bugs can still grow.
“When taking leftovers to work, keep them refrigerated and reheat them until they are steaming hot all the way through. Use leftovers within two to three days and if in doubt throw it out.
“If you have a catered work meeting or event make sure the food is delivered as close as possible to the required time. Refrigerate it if it is served cold. If served hot make sure it is steaming hot. Leftovers that have been out of the fridge for more than 2 hours should be thrown out, not left on the bench for the afternoon.
“Finally if you have food poisoning don’t bring it to work as you might spread it to your colleagues, who won’t thank you. Avoid handling food and, if symptoms persist, visit a doctor.
“Check the Food Safety Information Council’s website for downloadable posters and brochures. They also have on line videos and web seminars available on food safety,” Dr Eyles concluded.
The Food Safety Information Council is Australia’s leading disseminator of consumer targeted food safety information. It is a non-profit entity supported by the Australian Department of Health and Ageing, state and territory health and food safety agencies, local government, and leading professional, industry and community organisations. Further information: foodsafety.asn.au
Media contact: Juliana Madden Food Safety Information Council 0407 626 68
Food Safety Information Council Back to Work Food Safety Tips
- Food poisoning results, on average, in 120 deaths, 1.2 million visits to doctors, 300,000 prescriptions for antibiotics, and 2.1 million days of lost work each year. The estimated annual cost of food poisoning in Australia is $1.25 billion.
- Hand washing and drying can not only reduce your risk of getting food poisoning but can also lessen the chance of you spreading other bacteria and viruses. Hands need to be washed under warm running water with soap for 20 seconds and then dried thoroughly on a clean paper or hand towel for 20 seconds – as dry hands are less likely to pick up germs.
- Make sure there are soap and clean towels available in your workplace toilets and kitchen. Put up the food safety posters available from the Food Safety Information Council’s website.
- If you have an air dryer you’ll need 40 seconds to thoroughly dry hands with warm air (Make sure the heater is turned on).
- Nominate someone in the workplace to be the food safety project manager, perhaps the occupational health and safety officer, to make sure that everyone knows about the importance of food safety
- Set up a roster including all staff to clean the fridge, bench tops and kitchen.
- Someone who passes a laundry on the way home might organise to drop in and pick up tea towels.
- Make sure dish cloths, sponges and brushes are allowed to dry out overnight and replace them regularly.
- Wash dirty dishes in hot soapy water or put in the dishwasher.
- Provide address labels and a pen so people can label and date any food they put in the fridge.
- Purchase a fridge thermometer from a kitchen shop and regularly check that the fridge is running at or below 5 °C, otherwise food poisoning bugs can still grow.
- When taking leftovers to work, keep them refrigerated and reheat them until they are steaming hot all the way through. Use leftovers within two to three days and if in doubt throw it out.
- If you have a catered work meeting or event make sure the food is delivered as close as possible to the required time. Refrigerate it if it is served cold. If served hot make sure it is steaming hot. Leftovers that have been out of the fridge for more than 2 hours should be thrown out, not left on the bench for the afternoon.
- If you have food poisoning don’t bring it to work as you might spread it to your colleagues, who won’t thank you. Avoid handling food and, if symptoms persist, visit a doctor.