Page 28 - Regent Digest - Vol 8 Issue 30

MEDICAL CORNER
P A G E 2 8
FOOD SAFETY DURING THE COVID-19 PANDEMIC

• Wash hands for 20 seconds with soap and water
You’ve heard a lot about COVID-19—aka before, during, and after preparing food and
coronavirus, and who is at risk of severe illness from before eating.
the virus. But it might surprise you to know that the • Wash your utensils, dishes, and cutting boards
same people who are at risk for severe illness from with hot, soapy water.
COVID-19, are also at risk for severe illness from • Rinse fresh fruits and vegetables under running
food poisoning. tap water, including those with skins that are not
eaten.
Foodborne illness or food poisoning can affect • With canned goods, remember to clean lids before
anyone who eats food contaminated by bacteria, opening.
viruses, parasites, toxins, or other substances. •
If you carry items home in reusable bags, make
sure to wipe them down thoroughly or wash them
People with weakened immune systems cannot fight immediately after returning home.
germs and sickness effectively. Currently, there is no
evidence of food or food packaging being associated Separate:
with the transmission of COVID-19, however, it is • Use separate cutting boards and plates for raw
always important to keep food safety in mind. After meat, poultry, and seafood.
all, you can’t see, smell, or taste harmful bacteria that • When grocery shopping, keep raw meat, poultry,
may cause illness. seafood, and their juices away from other foods.

The following four are food safety steps—Clean, Cook:
Separate, Cook, and Refrigerate - to keep you and • Food is safely cooked when the internal
your family safe from foodborne illness. temperature gets high enough to kill germs that
can make you sick.
Clean: • Ensure that your food is cooked through before
• Cleaning removes dirt and sanitising reduces consuming.
the number of bacteria. So, regularly clean and
sanitise kitchen counters using any available Refrigerate/Chill:
disinfectant product or a sanitising solution. • Refrigerate perishable food within 2 hours.
(Do not use this solution or other disinfecting • Thaw frozen food safely in the fridge, in cold
products on food). water or in the microwave.

Respect Responsibility Resourcefulness

T H E R E G E N T D I G E S T VOLUME 8 ISSUE 30