Following the severe cold snap experienced across Ireland, About Hygiene Ltd, Food Hygiene and Safety Training Consultants have the following advice to householders, schools, childcare facilities and catering businesses following disruption to water supplies to ensure that water does not pose a health risk.

Where emergency water supplies are being provided, people are being asked to bring your own containers for water collection.

• It is important to ensure your water container is clean before it is filled.
• As a precautionary measure, you are advised to boil this water before use
  • (this applies to both drinking water and water used for food preparation).
• All water for drinking and food preparation should be brought to the boil and then allowed to cool before using.
  • Please remember that boiling water can carry a risk of scalding accidents.
  • It is advisable to use a kettle rather than pots and pans.
  • If you must use open containers such as pots and pans, then special care should be taken around young children or vulnerable people.
  • Keep panhandles turned inwards where children / other vulnerable people cannot reach them.
• Boiled water (subsequently cooled) or bottled water may be used for brushing teeth, washing food, cooking and making ice.

• People should ensure that they wash their hands frequently;
• If no tap water is available, they should use the water supply from water tankers in designated areas, bottled water, hand wipes or sanitizers.

• In preparing formula feeds for infants/babies, it is advisable to use water from one of the water tankers in the designated areas, or bottled water brought to a ‘rolling’ boil and left covered to cool for no more than half an hour. Then follow the manufacturer’s instructions on making up the feed.
• Use cooled boiled water or bottled water for cooling the feed once it has been made up.
• Ready-to-feed liquid formula may be used instead.
• All bottled water should comply with all drinking water standards and will be safe to use in preparing baby feed.
• If you are using bottled water for preparing baby food, be aware that some natural mineral water may have high sodium content.
  • Look at the label for sodium or `Na’ and check its level is not higher than 20mg per litre. If the content is higher, then it is advisable to use a different type of bottled water.
  • If no other water is available, then use this water for as short a time as possible. It is important to keep babies hydrated.

Bathing

• If tap water is not available for bathing infants, boiled and cooled tanker water or bottled water are safe alternatives.
• Another safe alternative to bathing is to use baby wipes for hand cleansing and washing infants.
  • Similar advice applies to older children and adults.

• The public are advised to conserve water where possible. If there is no water for flushing toilets, other recycled water may be used e.g. water left over after washing, rainwater etc.

• Tap water or tanker water should never be used for cleaning or storing contact lenses since this could cause a rare, but serious, eye infection.

• In affected areas that do not have water for drinking, washing or sanitation need to ensure that adequate alternative arrangements have been made to ensure that there is no risk to public health for the duration of the disruption to the water supply.

• If your water is sourced from a private supply such as a well, then check that it has not been affected by flood waters.
• If the private well has been covered by flood water, if the water changes colour, taste or smell, or, if you believe the supply has been affected by the flood, assume the water is unsafe to drink unless boiled or sourced elsewhere.

• A potable supply of water must be provided in all food premises as required by European Communities Hygiene of Foodstuffs 2006.
• A potable water supply means a water supply that is suitable for drinking purposes or for use in connection with food or food equipment.
• It is the responsibility of the food business operator to ensure that food prepared and/ or served in their premises does not put the health of the public at risk. Whilst the precautions below outline some of the ways that this can be avoided ultimately food business operators need to assess the risk in their own food premises and in so doing may need to decide to reduce or cease trading for the duration of the disruption to the water supply.
• If you require advice and guidance contact About Hygiene Ltd at info@about-hygiene.com.
• Ensure that all water used for food preparation and consumption is from a supply that is from an approved and safe source.
• If you are transporting water please ensure that containers used for water carrying and/or storage are clean.
• If the quality of the container cannot be guaranteed, it is advisable to boil water before use – this will be for drinking and food preparation.
• All water for these purposes should be brought to a boil and then allowed to cool before using.
• Only water which has been boiled or bottled water should be used for washing food, cooking and making ice.

1. Bottled water should preferably be used for food preparation.
2. If you have any doubt about the water supply that is available or if it is subject to an official Boil Water Notice, this water if intended for use for direct drinking purposes must be boiled before use. After the water is boiled, if it is not for use immediately it must be kept in suitable clean containers and protected from risk of contamination.
3. Ice must only be made from bottled or boiled water.
4. Equipment, worktops, chopping boards, or other surfaces that come into direct or indirect contact with food must be cleaned and sanitised using this supplied water that has been boiled before use or bottled water.
5. Crockery, cutlery and other such equipment can be washed using a double bowled sink where the water in the rinse sink is at least 82 degrees Centigrade.
6. Suitable antibacterial soap or hand sanitizer must be used for the washing of hands at all wash hand basins in the premises including those for customer use.
7. Provision of water must also be supplied for the efficient use of toilet and wash hand basin facilities.

Are you a new or existing food business or person seeking employment and help with implementing HACCP Food Safety and Food Hygiene.

We have a 3 day FETAC Level 5 workshop designed to equip learners with the skills, knowledge and methods necessary to apply the principles of HACCP in the workplace.

This course is ideal for people seeking employment in the Food Industry, be that catering, food processing, hospitality, food retail, caring for children or elderly.

This course is for anyone working in a food enviroment that needs direction and guidance with food safety management.

This course will bring you from basic food hygiene right up to Food Safety Management Level.

The HACCP Food Safety Course content includes:

• Understanding the principles of HACCP Food Safety
• Common causes of food poisoning
• Food Hazards associated with the food business
• Identification of critical control points & determining controls
• Best Practice for Food Safety documentation
• The importance of Food Hygiene Staff Training
• Reviewing the Food Safety Management System

For more details http://www.about-hygiene.com/show.php?id=3&cid=16 or contact

About Hygiene Ltd, High Street, Ballinamore, Co. Leitrim. 071 9645111 or info@about-hygiene.com

What would you do if your house flooded?

Make sure the whole family knows what to do if there is a flood. Remember that in any evacuation procedure; ensure your own safety first.

FIRE PREVENTION

Make sure you know how and where to turn off your gas, oil, water and electricity supplies (If safe to do so, even when conditions are dark).

•  Unplug all electrical items.
• Close the valves on oil or gas tanks outside your home

• Doctor
• Local Authority
• Insurance

LEAVING YOUR HOME

If you have to leave your home, pack a selection of warm, dry clothes and essential toiletries and medicines.

Fill a flask with a hot drink and keep a phone, torch and battery- operated radio (tuned to your local station for updates)

• If possible, move as many items as you can upstairs.
• If not try to move items off the ground.
• Put chairs on tables, and tables up on blocks
• Make a list of the most important al items you need if you have leave your home in an emergency, .eg. medication etc.
• Ensure your mobile phone is charged and check it regularly
• Ensure torches have new batteries

• Fill containers with clean water
• Protect doors, low windows and air vents by fitting flood barriers to prevent floodwater entering your home.
  • Sandbags, timber and metal sheeting placed outside openings will create a seal and reduce the volume of water entering yourhome.
  • Remember to remove all covering on air vents once the floodwater has receded, as ventilation is needed to dry out wall cavities.
• Plug all sinks, baths, washing machines, dishwashers and toilets to prevent backflow of water.
• Weigh down any manhole outside your house

YOUR FOOD HYGIENE & FOOD SAFETY

Keep the fridge/doors closed as much as possible to maintain the cold temperature.

• The fridge will keep food safely cold for about 4 hours if it is unopened.
• A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed.
• Discard perishable food such as meat, poultry, fish, soft cheeses, milk, eggs, leftovers and deli items after 4 hours without power.
• Food may be safely refrozen if it still contains ice crystals.
• Never taste a food to determine its safety!
• If the power has been out for several days, check the temperature of the freezer with an food appliance thermometer.
• Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water.
• Discard wooden cutting boards, plastic utensils, baby bottle heads or soothers.
• Thoroughly wash all metal pans, ceramic dishes and utensils that came in contact with flood water with hot soapy water and sanitize by boiling them in clean water or by immersing them for 15 minutes in a solution of milton fluid or similar.
• Undamaged, commercially prepared foods in cans and or pouches (for example, flexible, shelf-stable juice or seafood pouches) can be saved.
• Use bottled water that has not been exposed to flood waters. If bottled water is not available, tap water can be boiled for safety.
• Keep a food appliance thermometer in the fridge/freezer. An food appliance thermometer will indicate the temperature inside the fridge/fridge in case of a power outage and help determine the safety of the food.
• Make sure the freezer is at -18°C or below and the refrigerator is between 0 – 5°C.
• Freeze refrigerated items such as fresh meat and poultry that you may not need immediately — this helps keep them at a safe temperature longer.
• Group food together in the freezer – this helps the food stay cold longer.
• Store food on shelves that will be safely out of the way of contaminated water in case of flooding.
• When in Doubt, Throw it Out!

• Keep children and vulnerable people away from flo od water.
• Avoid walking or driving through it, if possible.
• Wash your hands thoroughly if you touch flood water.
• Ensure it is safe to re-enter your home after a flood/storm.
• Do not re-enter your home (electricity supply should be turned off before entering to avoid injury)
• Lift flood-damaged carpets to allow the floor to dry out, but don’t throw them out.
• Take care not to use electrical sources of heat near flood water.
• Do not throw anything out. Your insurance will need to assess damage to your belongings for valuation purposes and to see if it’s possible to repair them.

Iodine Warning on Bonsoy Soya Milk

The Food Safety Authority of Ireland has been informed that Bonsoy soya milk from Japan has been implicated in thyroid illnesses in Australia due to a high level of iodine in the soya milk.

The same soya milk has been distributed to Ireland in 1 Litre tetra packs.

Following a recall of the product by food safety authorities in Australia and New Zealand, Irish distributors and suppliers of Bonsoy are currently being contacted to ensure that all affected product is withdrawn from sale and point of sale notices are displayed. The FSAI is continuing to monitor this recall.

Nature Of Danger:

Bonsoy soya milk is enriched with a seaweed product that naturally contains iodine, but the levels of iodine in the Bonsoy soya milk are too high. Iodine is an essential element required to make thyroid hormones, however, if consumption levels exceed tolerable daily intakes, the thyroid function may be affected.

Action Required:

Inspectors:

Environmental health officers should continue to follow up any requests to PEHOs from FSAI regarding the known distribution of the product in Ireland, and to report to FSAI (rapidalert@fsai.ie) any other distribution that they are informed of by FBOs.

Manufacturers, wholesalers, distributors, caterers & retailers:

Food business operators (FBOs) should ensure they are not selling or using any of the implicated Bonsoy soya milk, and should return any they have to their supplier. If any has been sold at retail level, a point of sale notice should be clearly displayed to inform customers not to consume it. FBOs are requested to inform their local inspector of the supplier of the Bonsoy soya milk and provide the BB date/s.

Consumers:

Consumers who have the implicated product are advised not to drink it and to dispose of it or return it to the store where it was purchased. Consumers who have already consumed the product and are feeling unwell should seek medical advice.

Heinz – “It’s All Good”

A food recall initiated by Heinz is underway.

The food recall is because of a manufacturing fault which causes leaking in a small number of pouches within this batch. The product affected is 100% apple & pear puree 90g pouches (pack of 4), batch L9286, with a best before date of 11/01/11. Product recall notices are displayed in stores and in national newspapers. Affected products have been removed from sale.

Consumers with affected products are advised not to consume them and to call the Heinz Careline on 1800 696979 for a full refund.

This recall only affects Heinz 100% apple and pear puree pouches with the affected code.

No other Heinz baby Food varieties are affected