HOME SANITATION GUIDELINES
Personal Hygiene
• Wash hands with soap and warm, running water for 20 seconds before and after
every step in food preparation.
• Wash hands before eating, after using the rest room, handling garbage, touching
pets, etc.
Work Surfaces and Kitchen Equipment
• Use separate cutting boards (plastic suggested) for cooked foods and raw foods.
• Wash cutting boards after each use in hot, soapy water or in the dishwasher.
Sanitize boards weekly using a dilute bleach solution.** (**Solution: Mix 1 part
household bleach to 10 parts water). Let the boards air dry.
• Keep appliances free of food particles. Check the microwave oven, toaster, can
opener, and blender and mixer blades. Blender blades and bottom ring should
always be removed when washing the jar. Wash can openers before and after
use. Sanitize these items with a dilute bleach solution.**
• Keep counter and kitchen surfaces free of food particles. Sanitize using a dilute
bleach solution.**
Sink Area
• Have soap available for hand washing.
• Use paper towels for drying hands.
• Replace dishcloths and dish towels daily.
• Replace sponges at least weekly.
• Sanitize sponges daily in a dilute bleach solution ** or run through the
dishwasher.
• Do not store food supplies under the sink. Do not store chemicals and cleaning
solutions near or over food supplies.
• Use liquid dish soap when hand washing dishes, pans and utensils by hand.
Refrigerator/Freezer
• Keep the refrigerator clean. Clean spills immediately. Sanitize shelves and
doors weekly using a dilute bleach solution.**
• Maintain refrigerator temperature between 35° and 40° F.
• Maintain freezer temperature below 5° F.
• Store all food in covered containers after cooling. First, cool hot foods uncovered
in the refrigerator; cover storage containers after cooling. Make sure that covers
Adapted from Seattle Cancer Care Alliance, Fred Hutchinson Cancer Research Center.
2005, Department of Food and Nutrition Services, The University of Mississippi Medical Center, Jackson, MS.
Page 2
NUT-GEN-039-2005
seal tightly. Freeze what will not be used within the next 2-3 days. Discard all
refrigerated prepared foods after 72 hours (3 days).
• Discard eggs with cracked shells.
• Discard foods older than their “use by” or expiration dates.
• Discard entire food packages or containers with any mold present, including
yogurt, cheese, cottage cheese, fruits (especially berries), vegetables, jelly, and
bread and pastry products.
• Discard freezer-burned foods.
Cupboards/Pantry
• Make sure food storage areas remain clean.
• Discard without tasting or opening all bulging, leaking or cracked cans, or those
deeply dented in the seam area.
• Rotate food stock so older items are used first. Monitor expiration dates. Do not
use foods past the expiration dates.
• Do not consume any home canned foods with bulging lids, broken seals or any
food that has a bad odor or unusual characteristics after opening. Home canned
foods need to be used within one year of canning.
Adapted from Seattle Cancer Care Alliance, Fred Hutchinson Cancer Research Center.
2005, Department of Food and Nutrition Services, The University of Mississippi Medical Center, Jackson, MS.
Wednesday, May 7, 2008
Avian Influenza Infection
Avian influenza is an infection caused by avian (bird) influenza (flu) viruses. These influenza viruses occur naturally among birds. Wild birds worldwide carry the viruses in their intestines, but usually do not get sick from them. However, avian influenza is very contagious among birds and can make some domesticated birds, including chickens, ducks, and turkeys, very sick and kill them.
The role of migratory birds in the spread of highly pathogenic avian influenza is not fully understood. Wild waterfowl are considered the natural reservoir of all influenza A viruses. They have probably carried influenza viruses, with no apparent harm, for centuries. They are known to carry viruses of the H5 and H7 subtypes, but usually in the low pathogenic form. Considerable circumstantial evidence suggests that migratory birds can introduce low pathogenic H5 and H7 viruses to poultry flocks, which then mutate to the highly pathogenic form.
In the past, highly pathogenic viruses have been isolated from migratory birds on very rare occasions involving a few birds, usually found dead within the flight range of a poultry outbreak. This finding long suggested that wild waterfowl are not agents for the onward transmission of these viruses.
Recent events make it likely that some migratory birds are now directly spreading the H5N1 virus in its highly pathogenic form. Further spread to new areas is expected.
article source http://www.who.int/csr/disease/avian_influenza/avian_faqs/en/#whatis
The role of migratory birds in the spread of highly pathogenic avian influenza is not fully understood. Wild waterfowl are considered the natural reservoir of all influenza A viruses. They have probably carried influenza viruses, with no apparent harm, for centuries. They are known to carry viruses of the H5 and H7 subtypes, but usually in the low pathogenic form. Considerable circumstantial evidence suggests that migratory birds can introduce low pathogenic H5 and H7 viruses to poultry flocks, which then mutate to the highly pathogenic form.
In the past, highly pathogenic viruses have been isolated from migratory birds on very rare occasions involving a few birds, usually found dead within the flight range of a poultry outbreak. This finding long suggested that wild waterfowl are not agents for the onward transmission of these viruses.
Recent events make it likely that some migratory birds are now directly spreading the H5N1 virus in its highly pathogenic form. Further spread to new areas is expected.
article source http://www.who.int/csr/disease/avian_influenza/avian_faqs/en/#whatis
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