Summer days are synonymous with holidays, days at the beach, swimming, and other outdoor fun related activities that we normally do not enjoy in other months. However, this period of the year is also renowned with an increase in food borne illness such as those caused by organisms like Salmonella and Campylobacteria. This increase is influenced by several factors mainly revolving around warm temperatures and an increased in outdoor food preparation such as Barbecues. Some basic rules should be applied in such events:

1. Planning is key to prevent food borne illness. Planning the type of food that will be consumed outdoors, defrosting properly (preferably in a refrigerator), washing of fruits and vegetables beforehand, ensuring to have sufficient ice to keep food cold are few examples.
2. Cooking at the right temperature i.e. above 75°c is the only step that can reduce the amount of bacteria that may be present on certain raw foods such as burgers and chicken to acceptable levels. It is thus imperative that food should be cooked thoroughly throughout and that juices run clear.
3. Cross contamination of food during storage, preparation and cooking should also be avoided. Ready to eat foods should not be allowed to come in contact with raw foods directly or indirectly. The equipment and plates used for raw meats for example, should not be used in contact with cooked and ready to eat foods.
4. Hand washing and personal hygiene are an essential pillar to prepare safe food. Whilst this may not be always possible when eating outdoors, the use of alcohol wipes is highly recommended in such instances.
5. Marinades that are used to marinate meats should not be used as sauces once the meat is cooked.
6. Storage of Ready to eat food such as rice salads, sauces, desserts, sandwiches, tuna rolls, ‘hobz biz-zejt” and also raw foods such as meats, chicken, sausages, burgers at appropriate low temperatures with sufficient ice in between until ready for use/consumption is also imperative.

… And always remember the “5 C’s” of Food Safety

• Check – check the use by date on perishable foods and do not consume foods that is expired. Ensure that the food you consume is free from any spoilage such as fruit, vegetables and meat. Check that food packages are properly sealed and intact. Do not consume foodstuffs that appears already opened or dented.
• Chill – keep all perishable foods chilled at or below 5°C. Food should not be left at room temperature for a long time, as it encourages pathogens to multiply. Cooked food is to be chilled as soon as possible at a temperature of less than 5°C. Ensure that the food which is kept in the refrigerator is protected from risk of contamination and high-risk food is covered. The cold chain should never be interrupted.  
• Clean – cleaning involves the elimination of visible grime to reduce germs to a safe level. All food contact surfaces including work surfaces, chopping boards, utensils and hands, must be thoroughly washed and sanitised before and after food preparation with food grade chemicals and water. It is also important to regularly disinfect food cloths, sponges and scrubbers.
• Cook – Food should be cooked thoroughly to kill bacteria. Make sure raw foods are adequately cooked to the correct core temperature (above 75°C) for the correct duration of time. Keep food above the temperature of 63°C between cooking and serving. Cooked food should never be re-heated more than once.
• Cross-contamination – Cross contamination occurs when bacteria and other pathogens are transferred to equipment or ready to eat foodvia hands, raw food or contaminated surfaces such as utensils and chopping boards. Raw food is always to be separated from cooked food. Use colour coded chopping boards for raw meat, fish, vegetables etc. Cutlery and tongs are to be used adequately from their grip. Avoid touching food with hands as much as possible so that pathogens are not transferred from the hands onto the food.

Let’s enjoy Summer, Stay Safe!

Note: This article has been prepared by Environmental Health Officers from the Environmental Health Directorate in collaboration with the Health Promotion and Disease Prevention Directorate both within the Superintendence of Public Health as part of the World Food Safety Day Celebrations. This is organised annually by the World Health Organisation on the 7th June and this year the topic is “Food standards save Lives”.  For further information please visit  https://www.who.int/campaigns/world-food-safety-day/2023

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