Be
safe
be SunSmart!
damage. Look for natural shade or create
your own with an umbrella, tent or other
shelter. Then it’s important to Slip, Slop,
Slap and Wrap,” says Dr Phil Shoemack,
Medical Offi cer of Health.
SLIP into a long-sleeved shirt and into the
shade. Generally, fabrics with a tighter
weave and darker colours will give you
greater protection from the sun. There are
also certain fabrics on the market that have
a sun protective factor (SPF) rating.
SLOP on plenty of broad-spectrum
SPF30+ sunscreen at least 20 minutes
before going outdoors.
Sunburn and skin damage is caused
by Ultra Violet (UV) rays from the
sun and it can lead to skin cancer.
This is especially important if you
are swimming or near water as the
sun’s rays are refl ected onto you.
So everyone needs to cover-up,
especially your children.
“Firstly, if it’s possible, try to stay out of
direct sun during the hours of 10am to
4pm. This is when the sun can do the most
SLAP on a hat with a wide-brim or a cap
with fl aps – more people get sunburned on
their face and neck than any other part of
the body.
WRAP on a pair of wrap-around sunglasses
– UV radiation is just as dangerous to
eyesight as it is for the skin.
Take these precautions especially between
10 am and 4 pm (September to April).
For more information about being
SunSmart for you and your family visit
www.sunsmart.org.nz
Taking the barb out of the
barbeque this summer
(wash for 20 seconds, dry for 20 seconds)
before and after preparing food.
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“Cross contamination from raw to cooked
foods is one of the biggest risks,” says Dr
Shoemack. “Be careful with knives, cutting
boards, hands – anything used for raw and
cooked foods and clean them thoroughly
when moving from raw to cooked foods.”
Preferably use diff erent chopping boards for
meat and other food.
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What better way to enjoy summer than to eat
outdoors? Before you fi re up the barbeque and
whip up a salad, take a minute to ensure you,
your friends and family will be safe from the
misery of food poisoning.
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Every year lots of New Zealanders get
foodborne illnesses and many are caused by
unsafe food handling practices in the home.
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“Whether you go on a picnic, barbeque or
camping trip – you’ll be taking your food
out of the fridge or freezer. As soon as the
temperature of the food begins to rise, bacteria
in the food can multiply and this could be a
risk,” says Medical Offi cer of Health, Dr Phil
Shoemack. “Unless perishable food is handled
properly, it can cause problems so keep hot
food HOT and cold food COLD – or don’t
keep it at all.”
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SS077 | SEP
2016
Cleaned the barbeque since last summer? A
dirty barbeque is a haven for pests which love
to spread bacteria so make sure it has been
cleaned before you use it. Your hands and any
utensils also need to be cleaned thoroughly
The golden rule for barbeques is that
perishable foods should always be refrigerated
until needed, which means removing food
from the fridge or chilly bin only when you
are ready to cook it on the barbeque. Also
remember to ensure food is not packed into a
chilly bin while it’s still warm - food cannot
cool quickly enough in a chilly bin to prevent
bacteria growing.
“When cooking, always make sure chicken,
pork, sausages and minced products like
hamburger patties are cooked until the juices
run clear – there should be no hint of pink. It
can be better to pre-cook these foods,” he says.
“When taking foods off the barbeque, use a
clean plate, not the plate which held the raw
meat. Also, introduce variety and healthier
choices for your family and friends with the
addition of options such as barbequed sweet
corn, vegetarian kebabs, grilled eggplant
or zucchini.”
IT’S SIMPLE –