Topic "Hygiene" in Arabic - total 21 documentsTitle: BBQ food safety
Summary: Everyone loves a BBQ, but no one likes getting food poisoning So follow these simple tips to make you BBQ a hit: 1. Keep all food cold and covered until ready to be used 2. Use different plates and utensils for raw and cooked foods 3. Make sure all meats are cooked right the way through so juices run clear 4. Continually replace dips and salads if they’ve been out of the fridge for long 5. Keep food cool and covered when not being severed 6. And don’t keep left overs if they’ve been out of the fridge for more than two hours
Title: Community Groups Fundraising Events Food Safety Obligations
Summary: A video to help community groups and not-for profit groups understand what they need to do to ensure the provision of safe food at their fundraising event.
Title: Community Sharps Disposal
Summary: Sharps including lancets (finger prickers), pen needles, insulin pump infusion set cannula insertion needles and syringes should not be placed in a household recycling bin, waste bin or public litter bin. This brochure explains how to dispose of community sharps in an appropriate container and provides information on sharps disposal facilities in NSW.
Title: Cooler food safety
Summary: Coolers are a great way to transport your food and drinks, but a poorly packed cooler is also a great way to get sick. So follow these simple steps:
- Choose a cooler with excellent insulation and make sure it’s clean.
- Keep your food in the fridge until just before you’re ready to leave.
- Pack meats, fish and chicken in containers and place at the bottom of the cooler.
- Add cold packs or frozen drinks on top and use a tight fitting lid.
- The cooler will only stay cold while the cold packs are cold so keep it out of the sun.
Title: Food poisoning and how to prevent it
Summary: Information about what food poisoning is, why it happens and what people that work with food can do to prevent it.
Title: Fridge food safety
Summary: Fridges are great for keeping food (and beer) cold, but they can also be havens for bacteria if packed incorrectly.
So follow these simple tips to keep your fridge healthy:
- Make sure your fridge is set below 5 degrees Celsius
- Store all food in covered containers
- Always store raw meat, chicken and fish below other foods
- Defrost food in a container on the bottom shelf, not in the sink or on the benchtop
- Throw out packaged food which is past it’s used by date, if in doubt throw it out
- Clean fridge regularly with warm, soapy water
Title: Hand hygiene
Summary: Everyone should keep their hands clean as it is crucial for preventing the spread of infection in our hospitals and to our patients. This information is about how you can assist us in reducing the risk of infection in our wards.
Summary: Wash your hands. Sounds simple, but not doing it or doing it incorrectly can lead to illness.
So follow these simple tips to avoid making yourself sick:
- Always wash your hands every time you use the toilet
- Wash your hands before and during food preparation
Follow the 20/20 rule:
- 20 seconds washing with soap, rub and rinse with running water
- 20 seconds drying with a clean towel
This will ensure your hands don’t make you or anyone sick.
Title: How to sterilise bottles and utensils
Summary: Instructions for sterilising babies' bottles and teats.
Title: Hygiene and infection control
Summary: Information on immunisation, exclusion of sick children and hand washing.
Title: Hygienic food preparation and handling
Summary: Information on preparing, handling, cooling, freezing, thawing, packing and serving food for workers in the food industry.
Title: Keeping the kitchen clean
Summary: In the kitchen, food poisoning bacteria are brought in on raw foods like chicken, meat and vegetables. Bacteria can also be transferred on work surfaces, cutting boards, knives and other kitchen equipment. So follow these simple tips to avoid cross contamination:
- Thoroughly clean food preparation surfaces
- Clean kitchen equipment properly during and after preparing foods, using warm soapy water
- Store raw meat, chicken and fish in the fridge below other foods
- Make sure all foods are covered when stored in the fridge
- Wash hands thoroughly before handling food and after handling raw foods
Title: Listeria - the facts
Summary: Listeria infection or listeriosis, is an illness usually caused by eating food contaminated with bacteria known as Listeria monocytogenes. This factsheet provides advice for pregnant women, the elderly and anyone with suppressed immunity.
Title: Personal hygiene for people working with food
Summary: Information about appropriate guidelines for personal hygiene, hand washing, treatment of cuts and wounds for people in the food industry.
Title: Rotavirus immunisation information
Summary: Rotavirus is the most common cause of severe gastroenteritis in infants and young children in Australia. Protection against rotavirus is available free of charge under the National Immunisation Program Schedule. In Victoria, immunisation against rotavirus is free for babies, and it is given by mouth in three doses at two, four and six months of age.
Title: Salmonellosis guide
Summary: A guide to the foodborne disease, salmonellosis, including symptoms and prevention with good hygiene.
Summary: A guide to shigellosis, an infection caused by the Shigella bacteria, resulting in symptoms like diarrhoea, fever, nausea and stomach cramps. Inlucdes information on prevention and treatment.
Title: The Importance of a Healthy Mouth
Summary: "Healthy Mouth - Something to Smile About" is a multilingual DVD resource which provides culturally and linguistically appropriate oral health information, targeting newly arrived refugees and others of migrant background in NSW. This video about the Importance of a healthy mouth.
Summary: Tinea is a highly contagious fungal infection that can infect the skin, affecting areas include the feet, groin, scalp and under the breasts. To ensure you receive the appropriate treatment and know about good hygiene to prevent the spread of tinea, read this information brochure.
Title: Use by and best before dates
Summary: Remember that a 'use by' date means just that: use the product on or before that date. Food with a use by date can't legally be sold after that date. A 'best before' date means that the food may have lost some quality or nutrition after that date but it can still be sold or eaten for a little while after that. There are slightly different rules for bread which can be labelled with a 'baked on' or 'baked before' date. Date marking will only work if you follow the storage instructions on the label. So if a product says refrigerate at or below 4 Celsius – do just that.
Title: Viral Gastroenteritis
Summary: Information on viral gastroenteritis, including how infections is spread, prevention, symptoms and treatment.
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