Before we start the next edition of cooking and service of stocks, sauces and soups, I would like to spend some time on one of my most passionate subjects - contamination hazards! Because cooking in wilderness areas often poses a threat of cross contamination which can be serious, I believe it is paramount to introduce the prevention of cross contamination into the “bush”.
Safari Chef recently toured and catered for 35 guests over four days in the Tuli-Block Botswana. We were without facilities - toilets, water, accommodation, and in the end, no one person had any problems with regards to nausea, vomiting, fever or diarrhoea.
According to the World Health Organisation, unsafe food can contain harmful bacteria, viruses, parasites or chemical substances, and cause more than 200 diseases - ranging from diarrhoea to cancers. At the consumer end of the food supply chain, the public plays important roles in promoting food safety, from practising safe food hygiene and learning how to take care when cooking specific foods that may be hazardous
Basic control measures to prevent cross-food contamination is not complicated:
- Avoid using foods already contaminated by raw foods.
- Avoid scratching your face and other body parts then touching food.
- Wash pesticides from fruit and vegetables.
- Avoid preparing food too far in advance.
- Avoid cooling food too slowly before refrigeration.
- Heat food enough to kill bacteria.
- Avoid working with uncovered wounds.
- Cover/tie hair back to prevent it from falling into the food.
- Always use colour coded chopping boards.
- Avoid cutting different types of ingredients on the same board without washing it after each use of ingredient.
- Thoroughly clean each chopping board.
- Avoid storing food at room temperature.
- Avoid poor working practises.
Recently I attended a seminar at 3M with “byotrol” who are in my mind the leaders in preventing cross-contamination. They are a hygiene revolution, in that 99.9% of all germs are killed, and stays effective for up to 24 hours unlike “all” other disinfectants. Yes most do kill germs on contact, but unfortunately once the liquid dries it’s no longer effective, and can be contaminated again by germs in a short period of time. Byotrol’s Amphicelles literally pull the microbes apart, ripping them open and utterly destroying them.
Once you familiarise yourself with these good practices it becomes a life-style, just like taking a “shower”.
- SELF ASSESSMENT TASK: Google Prevention of Cross Contamination, and practise!
Contamination - Term used for food that could produce diseases. This can happen through biological, chemical or physical contamination
Intrepid adventure and Chef Derek travels wild Africa highlighting Conservation , Wildlife, Difficulties Gourmet and Bush cooking at the “CHEF’S TABLE”.
Exquisite cuisine stylishly served in the most unlikely of places on a rugged 4X4 adventure through the spectacular and untouched wilderness of Africa.
Chef Derek –A charismatic ,self-assured confident cook is more than capable of preparing the most exquisite meals and creating style and ambiance in the midst of the harshest desert terrains ,on river banks or the lush green of Africa.