Food Safety in Schools: A Growing Concern
When students line up in the school canteen for a meal, the last thing they expect is for the food to cause harm. Yet, schools across the country have seen a worrying rise in food poisoning cases – most recently in Sabah and Perak, as well as at a Mara college.
According to data from the health ministry last year, food poisoning affected 43.77% per 100,000 individuals – an alarming statistic that raises serious concerns about the safety of the food served to our children.
With this in mind, here’s a rundown on the mechanics of food contamination, tips on identifying signs of food spoilage, and essential guidelines for canteen staff to maintain the highest standards of food safety.
How Food Becomes Contaminated
Food contamination can occur in four main ways:
- Unhygienic practices: Pathogens can enter food when food handlers don’t wash their hands properly.
- Cross contamination: Raw foods can contaminate kitchen tools, surfaces, and other ingredients.
- Improper storage and cooking temperatures: Food is not safe if it is not cooked to the right temperature or stored correctly. Meat should be cooked to at least 74°C, and food should be refrigerated below 4°C.
- Waste contamination: Meat and poultry can be contaminated with faeces during slaughter, while eggs that are not washed properly can carry bacteria on their shells. Fruits and vegetables can also be contaminated by animal manure or even human sewage.
How to Identify Signs of Spoilage
Here’s how you can recognise when food has gone "off":
- Colour and texture changes: Spoiled food often looks different from its fresh form, so look out for changes in colour, or if it feels slimy, sticky or mushy.
- Unpleasant odours: Trust your nose – if it smells bad, don’t eat it.
- Undesirable taste: Similarly, if something tastes off, spit it out and don’t consume any more.
Encourage your children to speak to school canteen staff if they notice any of these signs. This helps ensure other students stay safe, too.
Tips for School Canteen Staff
To keep food safe at school, remember these keywords:
- Clean: Always keep your hands clean by washing with soap and water before, during and after food preparation, and at any time your hands become contaminated. Scrub utensils, cutting boards and countertops with hot, soapy water after each use to prevent the spread of germs.
- Separate: Keep raw meat, poultry, seafood, and meat juices away from other foods to avoid cross contamination. Use separate cutting boards and utensils for raw and cooked foods.
- Cook: Prepare food at the right temperatures to kill harmful bacteria. Use a food thermometer to ensure ingredients reach their minimum internal temperature.
- Chill: Refrigerate perishable foods such as meat, seafood, dairy, cut fruits, and leftovers within two hours. Keep the refrigerator temperature below 4°C.
Ensuring food safety is a shared responsibility between parents, canteen staff, and schools. By understanding how food becomes contaminated, recognising signs of spoilage, and following crucial food-safety steps, the risk of foodborne illnesses can significantly be reduced.
What to Do If Your Child Shows Symptoms of Food Poisoning
If your child shows symptoms of food poisoning – such as nausea, vomiting, diarrhoea, or stomach cramps – consult a healthcare professional immediately, as early intervention can prevent serious complications.
Frequently Asked Questions
- What are the common causes of food poisoning in schools?
- Unhygienic practices, cross contamination, improper storage and cooking temperatures, and waste contamination.
- How can I identify signs of food spoilage?
- Look for changes in colour, texture, and odour, and check the taste.
- What can I do if my child is showing symptoms of food poisoning?
- Consult a healthcare professional immediately, as early intervention can prevent serious complications.
Conclusion
Food safety is a critical concern in schools, and it is essential that we take proactive measures to ensure that the food we serve is safe for our children to consume. By understanding how food becomes contaminated, recognising signs of spoilage, and following crucial food-safety steps, we can significantly reduce the risk of foodborne illnesses.