Tag: hygiene

BBQ Season: Expert reveals THIS bad cooking habit can increase the risk of food poisoning  

  • A kitchen expert has revealed the simple safety tip that’s often ignored during BBQ season – despite reducing the risk of food poisoning 
  • Brits often prepare their raw meat products on a plate or board and carry them to their BBQ – before returning the cooked meat to the same surface  
  • BBQ hosts may grow complacent as the day progresses, data shows, with accidental fires 124% more likely to occur between 4 pm and 8 pm 
  • Other kitchen mishaps include leaving meat out of the fridge while prepping, placing hot dishes on countertops, and reusing contaminated marinade 

A kitchen expert has revealed the common mistakes Brits will make when hosting a BBQ this summer – which can increase the risk of food poisoning, and even cause fires.  

Mert Yashar, Director at House of Worktops, says that it’s easy for many of us to forget essential kitchen safety tips while celebrating the warm weather, but with data showing that food poisoning cases rise in the summer months, it’s important to stay on the ball.  

According to the Food Standards Agency (FSA), there are 2.4 million cases of foodborne illness a year, and the risk rises in summer as the warm weather boosts bacterial growth.  

Add to this that nationwide Google searches for ‘food poisoning symptoms’ rose by 60% in June alone, and prioritising BBQ safety is crucial ahead of the upcoming July heatwave.   

Mert says: “As we’ve already enjoyed some high temperatures over the last month, it’s likely many of our friends and family have already hosted or discussed hosting a BBQ. And while it’s practically a British summer staple to fire up the grill as soon as possible, the fact is that many hosts will start to let their food safety standards slip once the good weather kicks in. 

“The most easily-avoidable mistake that many make is laying out their raw meat in an easy-to-grab fashion on a chopping board or plate, which they then carry to the grill. They then place the cooked products back onto the same surface to be transported back inside, or to an outdoor table where condiments, garnishes, and guests are waiting.  

“Just because the meat has been cooked doesn’t mean it’s safe to place it on a surface that’s previously held raw meat, as this will cause contamination. And it’s easy to forget this, as you’re likely preoccupied with not burning the meat or yourself on the grill.”  

The expert reveals that this preoccupation can result in other essential safety tips being overlooked, as hosts have to juggle cooking and entertaining their guests in a social setting. 

Mert adds: “It’s all too easy to lose track of time when hosting any event, but especially one that’s very social and based outdoors.

“Other common mishaps that occur include leaving raw meat unrefrigerated for an extended time while waiting for the grill to heat up, not keeping side dishes covered to protect them from bacteria or bugs, and rushing to take the meat off the grill before it’s ready to free it up for the next batch of product. 

“Hosts can even find themselves reapplying the same marinade they’ve placed raw meat in to baste the cooked meat on the grill – just before serving it to their unsuspecting guests.” 

But it’s not just food contamination that being distracted or lazy can lead to, as barbecues reportedly account for around 1,800 accident and emergency visits yearly – most of which (44%) are for burns, while 1 in 10 visits are due to cuts from sharp objects.  

According to the Royal Society for the Prevention of Accidents (RoSPA), most barbecue accidents happen in a home setting (78%) instead of a public place, and the likelihood of injury increases considerably as temperatures rise.  

As temperatures rise throughout the day and the grill has been used successfully, hosts may become complacent around BBQ safety – especially if they drink alcohol while cooking.  

Figures on domestic fire incidents from the Home Office support this, as an accidental fire is 124% more likely to occur between 4 pm and 8 pm than any other time. Dwelling fires are also 10% more prevalent in June and July than in May or August.  

But there are some easy ways to prioritise fire and food safety at your next BBQ, House of Worktops reveals, as long as you remember the following advice:  

  • Keep your raw and cooked meat utensils separate. Using different plates and tongs for raw and cooked meat ensures cross-contamination can’t occur. If you’re working with limited containers, place cooked meat directly onto your guests’ plates so that the board or plate is only used to bring raw meat to the grill. Make sure to use hot, soapy water to wash anything that raw meat has covered thoroughly.     
  • Make sure your meat and side dishes are covered. While it’s tempting to put on a spread and then turn all of your attention to the grill, it’s much safer to keep your side dishes covered with foil or clingfilm right up until you need to use them, to avoid any bugs or bacteria sneaking in. You’ll also want to keep your meat refrigerated until the grill has heated up – unless the product says it needs to reach room temperature first.
  • Avoid placing hot dishes on cold and wooden surfaces. Not only can placing hot dishes on your countertops cause blistering or burning but it can also make it harder for your guests to keep track of which containers are too hot to touch. Place glass or metal dishes on a wooden chopping board or cooling rack so that it’s easier to distinguish, and so you avoid damaging your kitchen surfaces.  
  • Make sure your grill is clean before firing it up. The best time to clean your BBQ is immediately after it’s heated but before you start cooking again, as this will make it easier to get grease off and ensure you’re not contaminating food. Brush off the grates and racks once they’re cool with a wire brush, scraper, or scourer, and keep an eye out for any debris that may fall onto the hot coals while your food cooks. 
  • Keep a bucket of water or sand nearby. Your BBQ should ideally be set at least 10 feet away from your house and should have a bucket of water or sand close by for emergency extinguishing. If your BBQ uses gas, don’t use water and instead opt for sand or salt, as water on a grease fire can cause a flare-up. Make sure to close the lid once adding your water/sand to help starve the fire of oxygen.  

With a two-week heatwave currently expected in July as temperatures could soar to 40C, it’s key that Brits ensure they avoid hosting BBQs in the sweltering heat unless following safety precautions, as dry grass also increases fire risk. 

UK aid and Unilever reach one billion people with global hygiene campaign to tackle Covid-19

A hygiene campaign launched by the Government and Unilever to tackle Covid-19 has now reached one billion people.

  • The world’s largest hygiene campaign aimed at tackling the spread of Covid-19 has reached one billion people.
  • The UK Government and Unilever partnered to provide soap, sanitiser and surface disinfectants to developing countries, where there is little or no sanitation.
  • This comes as the UK-backed COVAX scheme reaches deliveries of vaccines to 100 countries and territories.

One billion people in developing countries have now been reached with advice, hygiene products and access to handwashing facilities in a campaign launched between the UK government and British business Unilever to reduce the spread of Covid-19.

Working through the UN, charities and other partners, the campaign has:

  • Trained 140,000 staff, including community health workers and teachers, to deliver hygiene skills, including deep cleaning of public buildings and effective handwashing.
  • Installed over 500,000 handwashing stations around the world, including in Bangladesh, as well as health care facilities in Iraq.
  • Run information campaigns across TV, radio and social media in 37 countries to increase understanding of the benefits of handwashing with soap regularly and disinfecting surfaces to prevent the spread of Covid-19. These campaigns have also reached refugees living in some of the world’s worst humanitarian crises, such as South Sudan and Cox’s Bazar in Bangladesh.
  • Delivered 75 million Unilever hygiene products, more than three times the original target, to 60 countries, covering South America, Europe, Africa, Asia, South East Asia and the Middle East. These have been donated by Unilever’s leading hygiene brands, including Lifebuoy and Domestos.

The UK has been leading the international response to the Covid-19 pandemic, helping to develop and distribute vaccines support the global economy and bolster health systems around the world.

As one of the largest donors to the COVAX AMC, the UK is also helping stop the spread of the disease through global vaccinations. The scheme has reached 100 countries so far.

The Prime Minister has also confirmed the UK will share the majority of any future surplus coronavirus vaccines from our supply with the COVAX procurement pool to support developing countries.

Foreign, Commonwealth & Development Office Minister Wendy Morton said: “This global hand washing campaign has saved lives and protected some of the most vulnerable communities around the world against Covid-19 and other diseases.

“No one is safe until we are all safe. That is why the UK has also provided £548 million for COVAX to deliver more than one billion vaccines around the world, as well as lobbying international partners to increase their funding.”

As well as the UK Government and Unilever, the campaign, funded by UK aid and Unilever, is also supported by experts from the London School of Hygiene & Tropical Medicine and 21 partners including UNICEF and the United Nations High Commissioner for Refugees who are helping governments around the world on their own Covid-19 responses.

Charities and international organisations have developed new tools to communicate how Covid-19 is spread. Population Services International developed a WhatsApp chatbot to send new training to health workers while remaining socially-distanced and safe.

Rebecca Marmot, Chief Sustainability Officer at Unilever, said: “Our business has a century-long history of promoting hygiene through our brands, but this unprecedented crisis called for an unprecedented response.

“Public-private partnership has been critical, allowing us to leverage the influence, expertise and networks of both government and business, and our strong network of NGO and UN partners, at home and overseas. We’re pleased to work together with partners to implement initiatives to address the pandemic at scale.”

Robert Dreibelbis, from the London School of Hygiene & Tropical Medicine, said: “Handwashing and hygiene are among the most effective ways to help prevent the spread of many diseases.

“The COVID-19 crisis has shown the important role that hygiene plays in health. Our hope is that this recognition of the vital role of hygiene continues at scale as a key part of COVID-19 recovery.”

Cramond care home scrubs up with decontamination laundrette service

HYGIENE-conscious staff at a top care home will never wear their uniforms or work shoes outside of their workplace thanks to a stringent decontamination laundry service.

Cramond Residence has made a substantial investment into a state-of-the-art uniform cleaning service where each employee receives three sets of work clothes, which get professionally washed after each shift, along with a pair of Sketchers trainers kept and cleaned on the premises.

Staff at the Edinburgh home must arrive in non-work clothes and have a designated locker for every shift, which is sanitised and thoroughly cleaned between shifts. Every staff member’s uniform is stored freshly cleaned and ready to be utilised.

After every shift, the dedicated team leave their uniforms within a designated area so be professionally laundered, with name labels stitched into every garment to avoid any confusion.

Alison Newton, Operations Manager at Cramond Residence, said: “We want to do everything we can to minimise contamination or risk to our residents, visitors and staff.

“While Covid-19 has sharpened the world’s focus to infection control, from day one we’ve put measures in place to reduce the chances of infection entering and spreading.

“Our staff are incredible and diligently stick to what are stringent rules. They all want to do their best to reduce the likelihoods of viruses or bugs of any description entering the home.”

Since opening in 2018, specialist Miele appliances have been used to accommodate eco-friendly elements for washing, drying and ironing from water reduction to shorter cycles.

The care home was purpose built and when it was being designed, infection control was a top priority and bosses worked with architects at every stage to include the most up-to-date best practice.

Small group living means that the home is made up of nine distinct “houses” each with their own private lounge, dining and snug areas, rather than large communal areas.

Cramond Residence provides a combination of luxury accommodation and the highest quality of care.

It offers care for up to 74 residents following the small-group living concept in nine beautifully appointed houses, with all residents enjoying an exceptional range of amenities and activities, delicious food and bespoke care from our highly-trained team. Each resident enjoys a luxury room with en-suite bathroom facilities. It maintains a minimum ratio of 1:4 of care staff to residents during the day.

To find out more, call 0131 341 4037 or visit https://cramondresidence.co.uk/