Safety, Information, Test Strips
How can Typhoid Fever be Prevented in your Food Preparation area?
Feb
Typhoid fever is a concern here in South Africa, and not knowing if our running water is contaminated has us on edge.
According to the NICD [National Institute for Communicable Diseases], it is going to take around 3 weeks before the country has a, sure enough, answer if our running water is definitely contaminated.
Let’s not panic. Let’s get educated on the bacteria. Prevention is always better than a cure. So, here are a few things that will help you understand the bacteria and how to keep your food preparation area safe:
What is typhoid fever?
The disease is usually spread through contaminated water or food. Once the bacteria has been ingested, it multiplies and enters the bloodstream and intestinal tract.
What are the symptoms?
People with typhoid fever will have the following symptoms: prolonged high fever, fatigue, headache, nausea, abdominal pain, and constipation or diarrhea.
How can typhoid fever be prevented in your food preparation area?
- Use safe water
- Wash hands with soap and safe water
- Before, during & after preparing food
- Keep clean
- Separate raw and cooked food
- Cook food thoroughly
- Keep food at a safe temperature
- Surface sanitizer for Food Prep
- Surface sanitizer for Food Prep Surfaces
To keep your surfaces clean and typhoid-free, you should be using either quat or chlorine sanitizers to clean your food prep areas.
Water testing doesn’t need to be difficult. You can easily test the Quaternary Ammonia [Quat] or Chlorine levels in your Sanitisers with these Test strips – to ensure safe cleaning water for your food prep and food prep surfaces.
- Hydrion Quat QT-10
- Hydrion Ultra High 480024
- Chlorine Chlorine CM-240
- Chlorine + eXact EZ Photometer
Give us a call to chat about our water testing solutions +27 11 728 6099.
