News
Here is just a taste of what the team have been doing recently:
food imageScores on the Doors
Torfaen have been getting ready to launch the scores on the doors scheme. As part of this process, letters have been sent to all food businesses in Torfaen and new web site pages developed to ensure that businesses and local people understand how the scheme will work.
Take simple steps to avoid food poisoning
To mark the start of this year’s Food Safety Week Officers from the Council’s Food, Health and Safety Team are reminding people in Torfaen about the importance of good food hygiene in the home. This is particularly important during the summer months, when levels of food poisoning soar. There are around 120,000 extra cases of illness recorded across the UK when the weather is warmest.
Prize winners of Ty Newydd Sheltered Housing Complex who took part in Food Safety Week 2009 Pupils of Our Lady of the Angels RC Primary School taking part in Food Safety Week 2008
Councillor Gwyneira Clark – Executive Member for Planning and Public Protection said: "Food poisoning is a miserable experience and can be so easily avoided. Just following simple steps in the kitchen can mean you don’t become another food poisoning casualty."
"In 2009, 213 people in Torfaen became ill from food poisoning. A majority of these cases were confirmed as being caused by the bacteria - Campylobacter. We expect to see the number of cases increase as the weather gets warmer and barbeques and eating outside become more frequent.
"To help people learn more about this, and the simple things they can do to keep themselves and their families safe, our Officers will be promoting Food Safety Week in the main foyer of Asda, Cwmbran."
"People should not worry unduly about food poisoning; there are some simple common sense steps people can take to avoid getting ill. Just storing, handling and cooking food properly will minimise the risk."
The Food Standards Agency (FSA) advises that following simple principles will help people to keep food safe.
Bob Martin, a food safety expert at the FSA, said: "Proper cooking will kill food bugs. It's especially important to make sure poultry, pork, burgers and sausages are cooked all the way through. If there's any pink meat or the juices have any pink or red in them, germs could be lurking! Check your food is steaming hot all the way through before serving.
"Avoiding cross-contamination is also extremely important, that is preventing bacteria from spreading between foods and from contaminated surfaces or utensils. Make sure you store raw meat covered and at the bottom of the fridge, below and away from ready-to-eat food. Never use the same chopping board for raw meat and ready-to-eat foods without washing the board and knife thoroughly first."
The FSA also highlights that clean hands in the kitchen are vital in the fight against food poisoning; while food must also be kept at the right temperature. Food that needs to be chilled should be kept in the fridge, and check that it’s running at the right temperature - between 0°C and 5°C. Storage above this temperature can allow bacteria to grow or harmful toxins to form. Also, on a picnic, don't take food out of the fridge until the last minute and use a cool bag to keep it chilled until ready to eat.
For more advice on food safety visit the Food Standards Agency| website.
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