EatSafe Zimbabwe

17/11/2018

BARBEQUE FIRE SAFETY
Fact
Barbeques are extremely popular particularly during the warmer months but they can also become potentially dangerous when mixed with carelessness or excessive alcohol. The combination of a party atmosphere, drinks flowing freely, children playing and an open fire can quickly cause a tragic accident. Simple precautions, pre-planning and care, especially regarding young children is vital.
Tips for having a safe barbeque
EatSafe Zimbabwe recommends this simple safety checklist to assist you to have a safe barbeque.
 Be aware of, and ensure that you comply with, any fire restrictions that may be in place such as total fire bans.
 Ensure that your barbeque is serviced and maintained correctly including scheduled pressure testing of any gas cylinders and checking of the condition of all hoses and connections for any blockages or perishing.
 Check the cylinders for rust or damage and ensure any connections are clean and fitting snugly before lighting.
 Always site a barbeque on a firm, level base sheltered from wind gusts and well away from anything flammable like garden sheds, vegetation, fences etc.
 Have a garden hose or similar continuous supply of water available at all times.
 Follow the manufacturer's instructions and use the correct start up and shut down procedures. NEVER put any flammable liquid on a barbeque.
 Ensure that the lit barbeque is in the care of a responsible adult at all times.
 Keep children away from any barbeque and remember to remove and secure any lighters and matches that you have used in lighting the barbeque.
 Only use a barbeque in a well-ventilated area as fumes and gases emitted may be harmful.
 If a gas leak does occur shut off the cylinder immediately and allow any gas to dissipate.
Fire safety tips
 Remember that LPG is flammable, heavier than air and may remain in areas for some time.
 You may want to consider having a fire extinguisher nearby for emergencies and fire safety.
 Use alcohol responsibly around barbeques.
 Clear the surrounding area of combustibles before lighting a barbeque.
 Allow hot ashes or coals to cool for 48 hours before removing them.
 Consider installing a safety device that shuts off the gas from the cylinder should a leak occur.

17/11/2018

LPG CYLINDER SAFETY CHECK LIST
Fact
Liquid Petroleum Gas (LPG) is an excellent fuel for heating, cooking and for automotive use. LPG cylinders are safe if used correctly. However, if stored or used incorrectly, LPG can be extremely dangerous.

Usage:
Cylinders used for household purposes must not be filled with automotive LPG (Autogas).
Never use LPG indoors or in a confined space.
Do not connect or disconnect cylinders in the vicinity of a naked flame.
Do not use LPG in windy conditions ie more than 10km per hour.
Do not use undue force to open or close the main cylinder valve. If in doubt, consult the supplier.
Shut off the cylinder valve before disconnecting the bottle from the BBQ.
Always keep cool and away from flames, sparks and heat.
When operating your gas bottle, always read the manufacturer’s operating instructions.
Storage:
Cylinders should be stored outside in a well ventilated area, be carried and stored upright at all times.
Do not store or use petrol, flammable liquids or aerosols near LPG cylinders.
Ensure valves are turned off firmly when not in use.
Pressure relief valves should face away from dwellings and combustible materials where possible.
Transport:
When transporting cylinders in the car the total capacity must not exceed 9kg. The cylinders should be transported in an upright position, secured, preferably in the boot. Do not leave LPG bottles in a vehicle unnecessarily.
No more than two cylinders should be carried in a car at any one time.
Maintenance:
Your gas cylinder is required to be re-tested and stamped every 10 years.
Never use a naked flame to detect a leak. To check for gas leakage, spray soapy water on any suspect connection or hose and watch for bubbles. If in doubt, turn off the gas and have a licensed gas fitter attend to the hose or connection.
Do not attempt to refill dented or corroded cylinders.They must be returned to a test station for re-certification.
Never tamper with the safety valve or other gas bottle fittings.

17/11/2018

What are the hazards of transporting small cylinders of LP gas?
If LP gas leaks from a cylinder inside a vehicle, it can form an explosive fuel and air mixture. If there is an ignition source, this mixture can then explode and injure, or even kill, the driver and any passengers.

Ignition sources can include electrical equipment in the vehicle such as using a remote locking mechanism, or lighting a cigarette in or near the vehicle.

Ventilation is the key to reducing the risk of fire or explosion inside a vehicle.

Below is the LP gas classification:

classification: Flammable Gas Division 2.1
UN No.: 1075
typically a mixture of propane and butane gases
flammability range: ~2.5 to 9.5 per cent in air.
How do I safely transport small cylinders of LP gas?
For LP gas cylinders to be used for domestic purposes such as a barbecue, where possible transport the LP gas cylinders (properly restrained) in a trailer or the tray of a ute.

If this is not possible, the following precautions will help you to transport LP gas cylinders safely:

do not transport cylinders exceeding nine kilograms
ensure cylinders have a current legible test mark
do not carry cylinders in the enclosed boot of a vehicle
ensure vehicle windows are wound down for cross-flow ventilation
ensure cylinders are in an upright position on the vehicle floor and secured so they cannot move
do not smoke in the vehicle
remove the cylinder from the vehicle as soon as possible.

25/09/2018

https://www.unicef.org/southafrica/SAF_resources_choleraalert.pdf

16/10/2017

Eatsafe Zimbabwe has been requested by one of their clients to avail competent personnel for a new 5 star hotel in the middle east for the following positions
1. waitress / waiters x 15
2. bellman x 4 (Males only)
3. Housekeeping attendants x 15
4. Guest Relation Officer x 2 (Females only)
5. Barista x 3 (males only)
6. Restaraunt hostess x 3 (females)

send CV to [email protected]

29/07/2016

Keep Food Safe! Food Safety Basics

Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe:

Clean—Wash hands and surfaces often.
Separate—Don't cross-contaminate.
Cook—Cook to proper temperatures, checking with a food thermometer.
Chill—Refrigerate promptly.

23/12/2015

Enjoy

Gochi gochi /Barbecue (Braai) Tips to Prevent Foodborne Illness

It's the festive season for gochi gochi / ma braais and other outdoor parties. But eating outdoors in warm weather presents a food safety challenge. Bacteria in food multiply faster at temperatures between 5°C and 60°C, so the current hot weather heat makes the basics of food safety especially important.
Fortunately, there are a lot of steps that we can take to keep family and friends from becoming ill.

Wash hands
Wash hands well and with soap and water for at least 20 seconds
• after using the bathroom
• before cooking
• before eating.
• If you're in an outdoor setting with no bathroom, use water jug/ bottled water, some soap, and paper towels. Consider carrying moist disposable towelettes for cleaning your hands.

Keep raw food separate from cooked food.
Don't use a plate that previously held raw meat, poultry, or seafood for anything else unless the plate has first been washed in hot, soapy water. Keep utensils and surfaces clean.

Marinate food in the refrigerator, not out on the counter.

Cook food thoroughly.
To kill any harmful bacteria that may be present, all meats should be thoroughly cooked until done all the way through.
If available use a food thermometer. Hamburgers should be cooked to 70°C. If a thermometer is not available, make sure hamburgers are brown all the way through, not pink. Chicken should be cooked to at least 74°C. If you partially cook food in the microwave, oven or stove to reduce grilling time, do so immediately before the food goes on the hot grill.

Refrigerate and freeze food promptly.
It can be hard to remember while a party is going on, but food should not be left out of the cooler or off the grill for more than two hours. Never leave food out for more than one hour when the temperature is above 32°C.
Keep hot food hot.
Hot food should be kept at or above 60°C. Hot food should be wrapped well and placed in an insulated container. If bringing hot take-out food such as fried chicken or barbecue to an outdoor party, eat it within two hours of purchase. In addition to bringing a grill and fuel for cooking to an outdoor location, remember to pack a food thermometer to check that your meat and poultry reach a safe internal temperature. When re-heating food at the outing, be sure it reaches 74°C.
Keep cold food cold.
Cold food should be held at or below 5°C. Foods like chicken salad and desserts that are in individual serving dishes can be placed directly on ice or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently.

22/08/2015

how safe is the water you drinking. Better to go the extra mile and spend a bit on safe water from reputable brands. check if the tamper proof seal is intact, and expiry dates.

17/07/2014

After having an appetizing and sizzling meal at your favourite eatery, how certain or confident are you, of your eatery's food safety practices mainly within the kitchen. We have noted that some do not live up to their standards presented to customers, the kitchen would be a mess and if customers would take a tour of the food preparation areas, most would not come back again.

Which eatery would you recommend your friends / family to go to due to eatery's standards of cleanliness and hygiene?

31/03/2014

FOOD SERVICE WORKERS TRAINING - APRIL 2014 INTAKE

Are you looking for a job within the fast food sector, restaurants, hotels, take-aways, catering companies ?

Do you have a good knowledge of the industry and what is required to get a job and perform competently in the job?

If so EatSafe Zimbabwe will be delivering a Basic Food Handling & Hygiene course to equip you to be able to get any job and perform with full confidence. For those already in the industry, it will help you acquire modern knowledge within the industry and build your confidence and performance

17/03/2014

How to Wash Your Hands Correctly

There's a right way to wash your hands. Follow these simple steps to keep your hands clean:
• Use warm water (not cold or hot).

• Wash hands with soap

• Rub your hands together vigorously and scrub all surfaces
o Lather up on both sides of your hands, your wrists, between your fingers, and around your nails.
o Wash for 15 seconds — about how long it takes to sing "Happy Birthday."

• Rinse well under warm running water and pat dry with a clean paper towel.

• In public areas / toilets, consider using a paper towel to flush the toilet and open the door because toilet and door handles harbor germs. Throw the towel away after you leave.

17/03/2014

HANDWASHING - 1st LINE OF DEFENCE AGAINST GERMS