HomeMy WebLinkAboutClinton News-Record, 1984-11-07, Page 22AW 2 . r 1' .fwvv racoRa, "i1 NO§PmfmDTOVENMER 74984 - -
Proper preparation, handling and food storage can help prevent bacteria growth. A Nov.
19 and 20 Foodhandlers Seminar, sponsored by the -Huron County Health Unit will study
food preparation and ways to avoid food poisoning. The two -afternoon seminar will be
heJ at Huronview.
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TELEPHONE: 482-9505
OPTOMETRY
R.W. BELL
OPTOMETRIST
The Square, GODERICH
524-7661
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Seaforth 527-1240
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THE WINNERS
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1. FAMILY PORTRAIT SITTING
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Foo
seminar aims for better care
CLINTON - Unver 500000 Canadians every
year are vlct#ns of food. -borne illnesses.
Commonly called food paiaonin8, coast could
have been prevented.
Preventative care is the objective of an
upcoming Foodhandlers Seminar, to be held
at Huronview on November 19 and 20.
The two day seminar is being sponsored
by the Huron County Health Unit. Health
inspector Klaus Seeger will lead the two
afternoon sessions. The seminar is open to
anyone who prepares, handles and service
food or intends to worllin the food industry.
Mr. Seeger noted that foodhandlers,
whether in commercial establishments,
including bakeries, restaurants, Institutions
or other care facilities, face the daily
challenge of providing people with high
quality food preparation and service.
This seminar will specifically study five
areas: how foods cause illness and
preventative measures; how foods become
contaminated; food poisoning; when food is
unfit for use and why; why proper
maintenance and operation of equipment is
essential; moral and legal responsibilities of
foodhandlers.
This is the first time in seven years that
the Health Unit has sponsored such a
seminar. One -hundred -and -fifteen notices
have been sent to various food handling
operations in the area. Invitations are
directed at restaurants, hospitals, grocery
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Business and
Professional Directory
REPAIR
Clinton Electric
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11-trt- pcyirlt
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Sales and Service
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482-3646
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482-7032
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Phone Office 482-9747
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Office: 482-9644
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stores and nursing homes. Also service
clubs, and chureh groups who serve
community breakfasts and suppers should
alsoconsider attending,.
If the response is overwhelming, then we
know there's real interest," Mr. Seeger
noted.
Pre -registration before November 14 is
required and the registration fee is $5. The
two afternoon sessions will be held from 1:30
to 4:30 p.m. at the Huronview Auditorium,
Clinton.
The course meets the guidelines
established by the Ministry of Health for
Foodhandlers Training throughout the
Province of Ontario. A Certificate of
Recognition will be awarded to each
participant who completes the course.
Mr. Seeger hopes that regular follow-up
seminars can also be held in the future. He
noted that currently restaurants are given
"mini -courses," but the upcoming seminar
will offer a detailed look at the problem and
preventative measures.
Restaurants are inspected eight times a
year, and food poisoning prevention is a
major concern of health inspectors..
According to information from the Canadian
Institute of Canadian Health Inspectors, 60
per cent of food poisoning is caused by
consumption of foods that had been
improperly handled in food service work
places. Another 10 per cent resulted from
the mishandling of foods in the home.
Common causes
Food poisoning is usually caused by eating
foods containing large numbers of harmful
bacteria, or from consuming foods in which
bacteria have produced toxins. These then
infect the lining of, or release toxins
(poisonous substances) into the digestive
tract.
The symptoms are nausea and vomiting,
accompanied by cramps and diarrhea. At
one time of another most people may had
these symptoms and may have been the
unknown victim of a mild case of food
poisoning.
Bacteria cannot .be eliminated. As Mr.
Seeger explained, "We battle bacteria
everyday. We need bacteria, but we can't let
it beat us."
Bacteria are also known as germs or
microbes. They are tiny and cannot move
readily except in watery fluids. Dust,
droplets of moisture (from . coughs or
sneezes), hands, insects, clothing and
rodents are their carriers.
The majority of bacteria are harmless
and can even be beneficial. However, some
are potentially dangerous organisms,
responsible for physical suffering
occasionally death.
As living organisms, bacteria take in food,
pass wastes, grow and multiply. Thriving in
warm, moist foods, they can double their
number every '15 minutes between the
temperature of 35 to 45 degrees Celcius (90-
110 F.) In three -and -a -half hours, 100
bacteria can multiply to more than a
million.
Acidity in food is also a factor inbacterial
growth. Eggs, milk and meat are non-acid
or low acid foods that bacteria can multiply
rapidly in.
a ° It's a common myth that only poultry.
products are highly susceptible to bacteria
growth and, subsequent food poisoning. Mr.
Seeger explained that there are more than
1,500 types of salmonella bacteria alone.
"It can be found in any meats and dairy
products, not just chicken," he noted.
Prevention
Bacteria can usually be kilted by hot
temperatures or prevented from
multiplying by cold temperatures. Bacteria
can easily survive and multiply .in foods
between temperatures of 440 degrees
Celcius (40-140F.)
Potentially unsafe foods should never be
kept at normal room temperatures longer
than two hours. Cold foods should be kept
refrigerator cold and hot foods, piping hot.
Proper sanitary practices are impol Cant
in preparation, cooking and storage of foods.
Well scrubbed hands, kitchen utensils,
containers and work surfaces will help
prevent the spread of bacteria: Cross
contamination is another factor that
shouldn't be overlooked.
"Timing, temperature and handling are
the three problem areas," Mr. Seeger said.
In regular restaurant inspections,
bacteria samples are taken from steam
tables, cutting boards, toilet seats and
refrigerator door handles. They may appear
clean, but within a few hours, bacteria can
rapidly multiply in cultures.
Your kitchen at home is not free from
these same bacteria. Mr. Seeger says that
using household bleach to clean cutting
boards and in the dish water will help
prevent bacteria growth.
The detailed study of foodhandling will be
discussed at the Nov. 19-20 seminar. For
more information contact the Huron County
Health Unit's Clinton offices at 482-3416.
Some foods
that need
special care
In ' some foods, poisonous bacteria can
grow more rapidly than in others.
Foods that require extra care in storage
and handling include - canned meat, fish and
combination dinners (after opening),
cooked cereals, cooked vegetables,
custards, puddings, whipped cream,
dressing, gravies, meat sandwich spreads,
milk and milk products (except cheeses),
processed meats, raw and cooked fish, fish
salads, raw and cooked meats, poultry and
poultry salads.
These foods are those in which food
poisoning bacteria can grow rapidly, unless
proper heat (above 60 Celcius - 140 F.) or
refrigeration (below 5 Celcius - 41 F.) is
maintained.
Low risk foods
These foods may be safely kept at room
temperature because food poisoning
bacteria does not grow in them. However,
combining low and high risk foods could
produce an unsafe mixture.
Low risk foods are - bread, crackers,
cookies, cake, butter, margarine, cooking
oil, cheeses, dry cereals, powdered milk,
canned fish and meat (not opened), jant,
honey, syrup and candy, nuts and peanut
butter, pickles, relishes, mustard ; and
catsup; raw vegetables, raw, cooked and
dried fruit, salami; pepperoni, other dried
sausages. .
As well, vacuum packed products must be
refrigerated, even if they have not been Y.
opened..
To
Allen Christensen, Clinton
Audrey Parr,,ctinton
Shannon Dill, Clinton
Mark Sellars, RR 2, Bayfleld
Bert Eckert, cllntob
Holly Horton, Scarboro
Dana Taylor, Clinton
Krista Mustard, Brucefleld
Christena Stewart, Toronto
Ryan Crawford, Canton
On
November 8
November 8
November 9
November 9
November 9
November 10
November 11
November 11
November 12
November 12
A Key Present
Funny how people save keys, thinking that
maybe one day, they will remember what they
open. Slowly but surely the keys pile up — here's
something to make with them.
To make key wind chimes you need:
•keys
*thread
•a stick
•string
Directions
1. Gather up as many keys as you can — the
more the merrier the chime.
2. Tie the keys together with thread so that the.
tips of the keys hit the next key down.
3. Tie each row of keys onto the stick.
4. Attach string to the stick and hang in a
window.
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