As of now, in relation to the outbreak with the number of victims - 7 people, including one child, a diagnosis of SALMONELLOSIS was made on the basis of laboratory tests of material from patients. All continue inpatient treatment. Condition with improvement.
18 people, including 2 children, were hospitalized due to the outbreak associated with another public catering establishment. Condition of medium severity. Salmonellosis was laboratory confirmed in one patient. Material from patients is under investigation. The investigation is ongoing.
Recommendations for those who prepare food for a large number of people
Cooking food is a big responsibility. A mistake can cause illness in the person who consumes the food. The more people eat, the higher the risks.
There are simple and proven rules that should be followed:
- Go to work only when you are healthy. If there are disorders of the gastro-intestinal tract (nausea, diarrhea, abdominal pain), sore throat, rashes or wounds on the hands - it is STRICTLY forbidden to prepare food.
- You should wear special clothes (robe, cap).
- You cannot clean the room or go to the toilet in these clothes. It should be removed and put on again after washing hands.
- You should wash your hands FREQUENTLY.
- The refrigerator, where products are stored, should not be filled more than ¾.
- Raw and finished products should be developed on separate tables, if possible and 100% on separate boards. Boards and knives can be either signed: raw vegetables, cooked vegetables, raw meat, cooked meat, raw fish, cooked fish or multi-colored. You just need to have a plate, which color is intended for what. Why - in the process of making dishes, microbes die, but they can be on raw products.
- The meat grinder should be separate for raw and cooked meat.
- Eggs must be washed in 4 containers before cooking. 1 - in water. 2- in a 2% soda solution. 3 – in a disinfectant solution, 4 – under running water. Step 3 is especially important when feeding children.
- The premises should be cleaned at least 2 times a day.
- Cleaning equipment should be different for rooms where food is prepared and for toilets.
- The room for washing table and kitchen utensils should be equipped with washing tubs and, preferably, a dishwasher.
- Dishwashers wash items at a high temperature, and therefore it is one of the reliable methods of processing dishes.
When washing by hand, observe the following rules:
PROCEDURE for washing table and kitchen utensils, cups (glasses), cutlery, return containers by hand, drying and storing them:
1. Tableware and kitchenware, cups (glasses), cutlery, returnable containers should be washed exclusively in separate baths with hot running water.
2. Before washing table and kitchen utensils, returnable containers, food residues are removed to containers for food waste.
3. Tableware is washed in three stages:
1) in the first bath - water with a temperature not lower than +40 °C, with the addition of detergents in accordance with the recommendations specified by the manufacturer of such products;
2) in the second bath - with water with a temperature not lower than +40 °C, with the addition of detergents, in an amount equal to half of the amount of detergents in the first bath;
3) in the third bath - rinsed with water with a temperature not lower than +65 °C using a dish rack and a flexible hose with a shower head.
Tableware is dried on shelves with bars on the edge and stored in closed cabinets.
4. Kitchen utensils, cups (glasses), cutlery, return containers and kitchen utensils are washed separately, in two stages:
1) in the first bath - water with a temperature not lower than +40 °C, with the addition of detergents in accordance with the recommendations specified by the manufacturer of such products;
2) in the second bath - rinsed with water with a temperature not lower than +65 °C using a flexible hose with a shower head.
Clean cutlery is scalded with boiling water and dried, stored in boxes
Stay healthy!
Comentários