- 8
Wednesday, May 17, 1972
PREVENTION AGAINST FOOD POISONING
Good Eating Habits Suggested
***
Food poisoning, very common in the summer months, can be prevented
by hygienic food handling and good eating habits, an Urban Services Department
spokesman said today.
The spokesman was speaking in connection with the Prevention of
Enteric Diseases Campaign, which is now in full swing.
He suggested the following points essential for prevention:
a)
Wash hands before preparing food and cover wounds with
water-proof dressings. Do Not cough or sneeze near food.
b)
c)
d)
Wash and cook food thoroughly and serve while it is
still hot. Cold dishes should be consumed immediately
after preparation.
Refrigeration retards growth of germs.
Food pending
service and left-overs should be refrigerated promptly.
If a wire gauze cupboard is used for storage of cooked
food or left-overs, the cupboard should be put in a well ventilated place away from heat to avoid unnecessary exposure of food to warm temperature. Never store left-overs in cooking pot placed in the kitchen.
e) Re-cook all left-overs before eating.
f) Tinned food, after opening, should be removed from the
tin and consumed immediately. Never store left-over
tinned food in its own tin and make sure to re-cook
it before consumption.
/The