Taking the barb out of the barbeque this summer
What better way to enjoy summer than to eat outdoors ? Before you fire up the barbeque and whip up a salad – take a minute to ensure you , your friends and family will be safe from the misery of food poisoning .
Every year lots of New Zealanders get foodborne illnesses and many are caused by unsafe food handling practices in the home .
Medical Officer of Health , Dr Phil Shoemack says , “ Whether you go on a picnic , barbeque or camping trip – you ’ ll be taking your food out of the fridge or freezer . As soon as the temperature of the food begins to rise , bacteria in the food can multiply and this could be a risk . Unless perishable food is handled properly , it can cause problems so keep hot food HOT and cold food COLD – or don ’ t keep it at all .”
Cleaned the barbeque since last summer ?
Better access to information through hub
Patients ringing Whakatāne Hospital wanting to check or change their hospital appointments are getting faster access to this information through a new patient information centre .
This month the Bay of Plenty DHB launched the Patient Information Centre 0800 line after a successful trial of the service covering Orthopaedics and General Surgery departments .
Patient Information Centre Coordinator , Adele Dreadon says , “ For a long time we ’ ve had a Regional Call Centre where people could ring or email to confirm whether or not they could attend their scheduled appointment .
“ But the sheer volume of calls often meant people were put on hold or transferred to the wrong department resulting in delays in them getting the information requested . Leaving people frustrated on both ends of the call .”
Through the Patient Information Centre calls are handled by a team of five . This team is charged with the task of finding the information and passing the information back to the patient within 48 hours .
A dirty barbeque is a haven for pests which love to spread bacteria so make sure it has been cleaned before you use it . Your hands and any utensils also need to be cleaned thoroughly ( wash for 20 seconds , dry for 20 seconds ) before and after preparing food .
“ Cross contamination from raw to cooked foods is one of the biggest risks . Be careful with knives , cutting boards , hands – anything used for raw and cooked foods and clean them thoroughly when moving from raw to cooked foods .” Preferably use different chopping boards for meat and other food .
The golden rule for barbeques is that perishable foods should always be refrigerated until needed , which means removing food from the fridge or chilly bin only when you are ready to cook it on the barbeque . Also remember to ensure food is not packed into a chilly bin while it ’ s still
“ It ’ s like a one-stop shop for information . The team tracks down the information required . That means fewer calls are transferred , and fewer people are ‘ lost in the system ’ seeking information .”
Adele says on average the team is answering approximately 200 calls each day as well as replying to text and e-mail messages . Most calls are about checking , changing or cancelling appointments . “ We do get some calls from people wanting a repeat prescription for medication they ’ ve been prescribed while they ’ ve been under specialist care at the hospital . We advise them to see their GP .”
The Patient Information Centre team handles calls about Orthopaedics , General Surgery Gynaecology , Paediatrics , Rheumatology and Podiatry .
Feedback from the public about the service has so far been positive with 79 % ranking the service as excellent , and 93 % indicating the Centre was able to provide the information requested .
If you need information about your appointment phone 0800 333 477 or email contact . us @ bopdhb . govt . nz
warm - food cannot cool quickly enough in a chilly bin to prevent bacteria growing .
“ When cooking , always make sure chicken , pork , sausages and minced products like hamburger patties are cooked until the juices run clear – there should be no hint of pink . It can be better to pre-cook these foods . When taking foods off the barbeque , use a clean plate , not the plate which held the raw meat .
Sunburn and skin damage is caused by Ultra Violet ( UV ) rays from the sun and it can lead to skin cancer . This is especially important if you are swimming or near water as the sun ’ s rays are reflected onto you . So everyone needs to cover-up , especially your children .
Also , introduce variety and healthier choices for your family and friends with the addition of options such as barbequed sweet corn , vegetarian kebabs , grilled eggplant or zucchini ,” Dr Shoemack says .
IT ’ S SIMPLE
CLEAN COOK COVER CHILL
Photo credit : Amanda Mills
Be safe - be SunSmart
“ Firstly , if it ’ s possible , try to stay out of direct sun during the hours of 10am to 4pm . This is when the sun can do the most damage . Look for natural shade or create your own with an umbrella , tent or other shelter . Then it ’ s important to Slip , Slop , Slap and Wrap ,” says Medical Officer of Health , Dr Phil Shoemack .
Dr Bryce Kihirini , from Te Puke ’ s Nga Kakano Foundation , says people are getting peace of mind from a new after-hours telephone nurse triage service .
30 SP F
SLIP into a long-sleeved shirt and into the shade . Generally , fabrics with a tighter weave and darker colours will give you greater protection from the sun . There are also certain fabrics on the market that have a sun protective factor ( SPF ) rating .
SLOP on plenty of broad-spectrum SPF30 + sunscreen at least 20 minutes before going outdoors .
SLAP on a hat with a wide-brim or a cap with flaps – more people get sunburned on their face and neck than any other part of the body .
WRAP on a pair of wrap-around sunglasses – UV radiation is just as dangerous to eyesight as it is for the skin .
Take these precautions especially between 10 am and 4 pm ( September to April ).
For more information about being SunSmart for you and your family visit www . sunsmart . org . nz