Mother’s Day is fast approaching, and families are trying to think of the best way to show Mum how much they love and appreciate her. Do they buy a gift or treat her to a delicious meal out or even better prepare a Mother’s Day lunch with all the family?
However, if Mum or Grandma is elderly or immune compromised, it is important to keep food safety in mind at home and in the restaurant. Foodborne illness can lead to a serious infection. Use these tips to make sure your Mother’s Day celebrations are full of fun, laughter, and love and not food poisoning.
Preparing a meal at home this Mother’s day
It is very important to be careful when you handle and prepare food.
Clean
Four steps for effective hand-washing
Use soap to work up a lather.
Wash palms, fingers, thumbs, nails and wrists. (Use a clean nail brush if necessary.)
Rinse off soap by washing hands under running warm water for at least 20 seconds.
Dry with paper towel or air dryer. Never wipe wet hands on clothes/uniform, apron or tea towel to dry them.
Use the 20 / 20 rule - wash for 20 seconds, then dry for 20 second. Before and after you handle food and after you use the toilet, change nappies, or handle pets. Wash and sanitise cutting boards and countertops after preparing raw meat or poultry and before preparing other foods that will not be cooked.
Separate
Avoid cross-contamination by separating raw meat, poultry, seafood, and eggs from other foods. Use separate cutting boards, utensils, and plates for raw foods and ready-to-eat foods.
Cook
To ensure that foods are cooked safely, always measure their internal temperature using a food thermometer and making sure it reaches 75°C or above
Chill
Refrigerate or freeze perishable foods as soon as possible. Never thaw food at room temperature, such as on the counter. Instead, thaw food in the refrigerator on the bottom shelf to avoid dripping and cross contamination or in the microwave on the defrost setting.
Dining Out for Mother’s Day
Even though all the food preparation and cleaning up is taken care of when dining out, keep food safety in mind while you read the menu.
Higher Risk foods for Gran
Soft cheese made from unpasteurized (raw) milk
Refrigerated smoked seafood and raw or undercooked seafood or fish
Salads, wraps, or sandwiches containing raw sprouts
Soft-boiled or “over-easy” eggs (yolks are not fully cooked)
Sandwiches with cold deli or luncheon meat
Lower Risk foods for Gran
Hard or processed cheeses; soft cheeses only if they are made from pasteurized milk
Fully cooked fish or seafood
Salads, wraps, and sandwiches containing fully cooked sprouts
Fully cooked eggs with firm yolk and whites
Grilled sandwiches—meat is heated until steaming
Don’t hesitate to ask your server how the food is prepared and cooked and whether the food contains any uncooked or raw ingredients. It’s better to be safe if you’re unsure.
By Jane Carpenter, Operations Coordinator, Food Safety expert & Trainer for OSCAR Care Group