CPS message to the public for Thanksgiving: Wash yuh hands!

GREAT BAY--As Thanksgiving approaches, the Collective Prevention Services (CPS) within the Ministry of Public Health, Social Development and Labor reminds all households, food establishments and catering services to prioritize safe food handling. Dedicated cutting boards should be used for raw meats and for produce or ready-to-eat foods. Utensils, countertops and sinks should be sanitized throughout meal preparation to maintain a clean environment.

Hand washing remains the most effective way to prevent foodborne illness, especially during Thanksgiving preparations when large amounts of food are handled. Before touching any ingredients, and particularly after working with raw meat, poultry or eggs, hands should be washed with soap and warm water for at least 20 seconds to reduce the spread of harmful germs. Proper hand hygiene, along with keeping foods separate to avoid cross contamination, forms the foundation of safe holiday cooking.

Gastroenteritis, often called the stomach flu, is an inflammation of the stomach and intestines caused by viral or bacterial infection. Symptoms include watery diarrhea, vomiting, stomach pain, cramps, fever, nausea and headaches. The infection spreads easily through poor hygiene when viruses or bacteria move from unwashed hands to surfaces, utensils or food. Transmission occurs through the mouth, a process known as fecal-oral spread. It can also spread through coughing or sneezing without proper cough etiquette.

If someone does not wash their hands after using the toilet, any germs present may transfer to objects they touch, including glasses, kitchen tools or food. Coughing or sneezing openly may also spread viruses and bacteria into the environment.

To limit the spread of infection, CPS advises washing hands thoroughly after using the toilet and before eating or preparing meals. Toilets, including seats and handles, should be cleaned with disinfectant after each bout of vomiting or diarrhea. Do not share towels, cutlery or utensils with others in the household. Practice good cough etiquette and general hygiene. In consultation with your physician, do not return to work until 48 hours after symptoms such as vomiting or diarrhea have stopped.

Good food hygiene includes consistently washing hands, cleaning preparation areas and utensils with hot soapy water, storing raw and cooked foods separately, avoiding cross contamination, refrigerating food correctly, cooking food thoroughly and never consuming items past their expiration or sell-by date.

Anyone experiencing vomiting, diarrhea or persistent symptoms should contact their family physician for assessment and, if necessary, laboratory testing.

For more information, email surveillance@sintmaartengov.org

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