Flourish - eMag - Mar 25 - Flipbook - Page 33
T
hese simple tips
1.
Always wash your hands (or use an alcohol gel or wipe
can help reduce the
if working outdoors) before touching food. Employers
risk of getting food
should ensure handwashing soap and drying facilities are
poisoning at work:
available in kitchens and bathrooms and are regularly
replenished. You’ll find people will have fewer sick days!
2.
Transport your lunch with an ice brick or frozen drink, and
store your lunch in the work fridge (or in a cooler with ice
bricks if you work outside) until lunchtime.
3.
Get a fridge thermometer to make sure the work fridge is
running at 5°C or below. Clean out the fridge regularly to
get rid of forgotten lunches. Read the label on packaged
food and discard anything past its use-by date.
4.
Set up a roster to not only clean out the fridge regularly
but also clean benchtops. Ensure dishcloths, sponges,
brushes, and tea towels are clean and replaced
frequently.
5.
Wash up your own dishes or put them in the dishwasher if
one is available. Put a sign on the dishwasher when it is
full, and make sure to empty it when finished (yes, that is
everyone’s job!).
6.
Display
a simple handwashing poster in workplace
bathrooms and kitchens.
7.
If you have gastro, don’t go to work, and avoid handling
food for others until 48 hours after symptoms such as
vomiting and diarrhoea stop. If food poisoning symptoms
persist, visit a doctor.
FINALLY,
DON’T FORGET SCHOOL
LUNCHBOX TIPS:
KEEP THE LUNCHBOX
CLEAN AND ALWAYS
INCLUDE AN ICE BLOCK OR
FROZEN DRINK TO KEEP IT
COOL UNTIL LUNCHTIME.
