“Don’t cook when you are crook”

At this time of the year, there are generally more people ill than at any other time in the year. It is recognised as the peak viral gastro season.

One of the requirements of the Food Standards Code is that food handlers cannot handle food is they have a gastric related illness. Food business are not permitted to allow people to handle food if it is known that they have a gastric illness.

The NSW Primary Industries Minister, Steve Whan, has recently issued a reminder of these requirements to those of us in the food industry. .”This warning applies particularly to those food industry professionals who come into contact with the preparation and service of food for hundreds, if not thousands of people,” Minister Whan said.”If you’re crook don’t cook is a good basic rule to apply in the workplace.”

“Viral illnesses are a common cause of gastrointestinal illness and can often be confused with food poisoning,” Minister Whan said.

“Viral gastroenteritis is highly infectious and can be easily and quickly passed from person to person. If careful hygiene practices are not observed when preparing food the infection can be easily spread.”

The symptoms from this type of gastro illness can last two days or even longer, and may include vomiting, diarrhoea, headaches and muscle aches

“It is important for people in the food preparation and food service industry to understand and observe that precaution,” Minister Whan said.

“If you are unwell you need to let your manager know immediately and supervisors need to understand the importance of ensuring unwell staff do not return to the workplace for a full 2 days after their symptoms end.

“Of course the normal food safety standards apply all year round whereby foodservice premises must have appropriate hand washing facilities and staff must observe correct food handling procedure.”