Greetings to all,
We have had discussions on this issue in the past. But since e-coli is
once again in the news - re spinach causing death and illness it
might be good to re-state warnings.
We handle, pluck and clean birds - cook and serve them. We have
boxes and crates which contained them near work spaces.
We use ostensibly clean water, from buckets during lavatorio. Those
same buckets are washed and refilled from sinks that sometimes involve
other aspects of food prep and cleaning.
Remember that herbs are often grown, and picked from gardens where
e-coli exists, and can be a carrier of e-coli just like the spinach
that is now causing problems.
We use numerous cutting boards. We peel many tubers - like =F1ames.
There are many members of our various branches who have health
challenges and compromised immune systems, placing them at risk for
serious consequences should they be exposed to e-coli.
There are numerous websites with information about how to prevent
e-coli from becoming a problem - here is information from one:
In the Kitchen
Food handling and preparation practices are the last line of defense
for preventing infection from E. coli O157:H7 and other food-borne
pathogens. The following actions can help ensure the safety of the food
you serve. They are especially im****tant if you or those you are
serving are at risk for food-borne illness. The groups at highest risk
include pregnant women and infants, children, the elderly and
immune-compromised individuals.
=B7 Wash hands thoroughly before working with food and after using the
toilet, changing diapers, handling animals or helping people who have
diarrhea.
=B7 Thoroughly wash raw fruits and vegetables before eating them. This
not only helps remove dirt, bacteria and stubborn Garden pests, but it
also helps remove residual pesticides. Separate and individually rinse
the leaves of spinach and lettuce. Peel potatoes, carrots, yams and
other root vegetables, or clean them well with a firm scrub brush under
lukewarm running water.
=B7 Clean and sanitize cutting boards, utensils and surface areas used
to prepare any raw food before using them to prepare another product,
especially if that food will be eaten raw. Use 1 tablespoon of chlorine
bleach per gallon of water.
=B7 Avoid cross-contamination between raw and cooked foods. Store fresh
meat below produce in the refrigerator. Never place cooked meat on an
unwashed plate that held raw meat.
=B7 Cook ground meats thoroughly to 160 degrees F. Check the internal
temperature with a thermometer.
=B7 Don't drink raw milk. Also, avoid unpasteurized juices or ciders.
=B7 Use only safe, treated water.
=B7 Refrigerate leftovers promptly.
Recent studies have shown that soaking in vinegar is a particularly
effective way to reduce E. coli O157:H7 on fresh produce such as
lettuce and apples. Soak in distilled white vinegar for three to five
minutes, stirring occasionally. Rinse with clean tap water to remove
vinegar flavor. Wash only what is needed immediately. Wa****ng earlier
could give the remaining bacteria time to grow again.
http://www.ext.colostate.edu/Pubs/foodnut/09369.html
I would like to strongly suggest that those priests who are responsible
for ordering, purchasing supplies for ceremonies include hand-wipes
that have Clorox or other anti-bacterials and make them available,
Instruct your godchildren and other's in proper procedures of food
safety.
Please post instructions/warnings in food and bathroom areas.
This post doesn't include salmonella - but poultry should be washed
and soaked with limes squeezed in the water - which can be a
preventative. =20
Denise
|
