MEDIA RELEASE
20 February 2004
Public Health Unit reminds commercial/hospital kitchens of
need to maintain food safety and hygiene standards
Hawke’s Bay District Health Board’s public health unit, have issued a notice to restaurants, cafes, rest-homes and
private hospitals to remind them of the importance of maintaining food safety and hygiene standards during the current
gas shortage.
Medical officer of health, Dr Lester Calder, said people need to plan ahead and think about how they will cope if the
gas runs out completely. How will you cook, clean and do the dishes with no gas-powered ovens, hobs or hot water?
“If basic infection controls and food safety practices are not followed, outbreaks of food poisoning and communicable
diseases could occur.
“If people are cooking large quantities of food on barbecues, or on an electric stove, meat should be heated until it is
at least 77 degrees Celsius inside the thickest part of the meat.
“Hand-held probes should be used to ensure meat is cooked to a ‘safe’ temperature. These temperature probes can be
purchased at commercial catering and kitchen/houseware retailers.
Handwashing can become lax when there’s no hot water on tap, however, you can effectively wash your hands in cold water
with soap; and there are water-less antiseptic hand hygiene products available from chemists or medical supply
companies.
“The good news is, dishwashing can be avoided with the use of disposable plates, cups and crockery. These are designed
for single-use and should be thrown out once used.
“While it’s important to conserve gas, it’s imperative that people don’t cut corners when it comes to food or patient
safety, particularly when using alternative cooking methods,” Dr Calder said.
END