Medicine

Patient information for Translation

Food Hygiene:

Managing food safely for food challenge testing

You have been asked to bring food items for challenge testing (Please see food allergy testing leaflet). Please be aware that food prepared externally and transported may pose a risk of causing food poisoning. It is vital that you are aware of the risks and ensure safe handling, storage, and transportation of food items.

Certain foods are considered as “higher risk” as they are more likely to promote the growth of harmful bacteria/microorganisms, if handled incorrectly:

• cooked meats & meat products
• fish and fish products
• soft cheeses
• fresh cream products e.g. trifles, cream cakes etc
• eggs
• cooked rice and pasta
• chilled ready meals

Below is a summary of food safety tips from the government website. Please visit www.food.gov.uk/food-safety  for further information.

Cleaning

Wash hands and surfaces regularly: Using warm, soapy water or disinfectant cleaning products. You should regularly clean your hands, work surfaces, chopping boards and utensils

Handling food

Separate raw meat from other foods:

• use different utensils, plates and chopping boards for raw and cooked food
• wash utensils, plates and chopping boards for raw and cooked food thoroughly between tasks
• wash your hands after touching raw food and before you handle ready-to-eat food 

Cooking

Cook to the right temperature:

Cooking food at the right temperature and for the correct length of time will ensure that any harmful bacteria are killed. Always check the advice on food packaging and follow the cooking instructions provided. Standard advice is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.

Storage

Refrigerate foods promptly:

After cooking:

• cool the food as quickly as possible (ideally within two hours)
• store the food in a fridge
• store any food with a 'use by' date, along with cooked dishes, salads and dairy products, in your fridge keep chilled food out of the fridge for the shortest time possible during preparation
• cool cooked food quickly at room temperature and then place in the fridge within one to two hours.
• Please follow the storage instructions on packaging, including the best before and use-by dates. 

Transportation of food

• Keep cold food cold by placing in a cool bag/cooler with ice or frozen gel packs.
• Ensure each food item is packed in a separate sealed/covered container to avoid cross-contamination
• Aim to take the quickest route to the hospital/day care unit to minimise travel time.
• On arrival, please give your food items to staff, who will label them with your name and date, and store them.

Large print and other languages
This information can be made available in alternative formats, such as easy read or large print, and may be available in alternative languages, upon request. For more information, speak to your clinical team.
 

এই তথ্যগুলো সহজে পড়া যায় অথবা বৃহৎ প্রিন্টের মত বিকল্প ফরম্যাটে পাওয়া যাবে, এবং অনুরোধে অন্য ভাষায়ও পাওয়া যেতে পারে। আরো তথ্যের জন্য আপনার ক্লিনিক্যাল টিমের সাথে কথা বলুন।

Na żądanie te informacje mogą zostać udostępnione w innych formatach, takich jak zapis większą czcionką lub łatwą do czytania, a także w innych językach. Aby uzyskać więcej informacji, porozmawiaj ze swoim zespołem specjalistów.

Macluumaadkaan waxaa loo heli karaa qaab kale, sida ugu akhrinta ugu fudud, ama far waa weyn, waxana laga yabaa in lagu heli luuqaado Kale, haddii la codsado. Wixii macluumaad dheeraad ah, kala hadal kooxda xarunta caafimaadka.

Bu bilgi, kolay okunurluk veya büyük baskılar gibi alternatif biçimlerde sunulabilir, ve talep üzerine Alternatif Dillerde sunulabilir. Daha fazla bilgi için klinik ekibinizle irtibata geçin.

یہ معلومات متبادل فارمیٹس میں دستیاب کی جا سکتی ہیں، جیسا کہ پڑھنے میں آسان یا بڑا پرنٹ  اور درخواست پر متبادل زبانوں میں بھی دستیاب ہو سکتی ہیں۔ مزید معلومات کے لیے، اپنی کلینکل ٹیم سے بات کریں'۔

Patient Advice and Liaison Service (PALS)

Please contact us if you need general information or advice about Trust services: www.bartshealth.nhs.uk/pals

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Reference: BH/PIN/1125

Publication date: March 2022

All our patient information leaflets are reviewed every three years.

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