Tokyo Food Safety Information Center » Preventing food poisoning » Campylobacter food poisoning: Be aware and prevent it » For teachers supervising school cooking classes
For teachers supervising school cooking classes
In the past few years, there have been multiple incidents of food poisoning outbreaks related to school cooking classes.
In school cooking classes, unlike at home, many people prepare food in a short period of time. You should not only provide supervision for the preparation of food that is delicious, but also for the hygiene management required during its preparation.
What should I be careful about when supervising students in school cooking classes?
On examining the circumstances of the incidence of Campylobacter food poisoning in school cooking classes, there were many cases in which there was a significant possibility that food poisoning had occurred because, even though the chicken itself had been adequately cooked, Campylobacter from the chicken was present on ingredients such as dressed foods or salads prepared at the same time via utensils or hands (secondary contamination).
When supervising students in school cooking classes, please pay attention to the following points.
| 1. | Cook chicken adequately. |
|---|---|
| 2. | Consider the order of preparation, such as preparing dressed foods and salads first and cooking the chicken afterwards. |
| 3. | Wash hands that have been handling chicken before touching other items. |
| 4. | As much as possible, have knives and chopping boards that are just for chicken and do not use them for other ingredients. When you have to use them for preparing other ingredients, use after taking hygiene measures such as washing knives and chopping boards that have been used for cutting chicken immediately with detergent and pouring boiling water over them. |