As residents pitch their tents for the traditional Easter weekend camping, the Department of Environmental Health is getting ready for its own tradition: cleaning up after the campouts are over.
DEH released a series of public reminders this week asking people to clean up their trash, recycle cans and bottles, and to make sure to follow basic food safety guidelines while cooking outside for the four-day holiday weekend.
“Litter such as fishing lines and plastics left on the beaches can pose a threat to wildlife when washed into the sea, while litter left on land can serve as a harborage for rodents and other pests. Broken bottles and sharp objects are also a danger to others,” the DEH noted this week.
Government will have dumpsters available for campers at eight sites: Colliers Public Beach, Kaibo Public Beach, Coe Wood Public Beach, the boat ramp in South Sound, Smith Cove, the Seven Mile Public Beach, the Northwest Point boat ramp and at Barkers.
Additionally, police in the eastern districts sent out an advisory Thursday listing five sites designated for camping by the North Side District Council: the site east of the Old Cayman Kai Condos, Cayman Kai Public Beach, Kaibo public camping grounds, public property adjacent to Ivory Point and the entire Ivory Point area owned by Dart.
The areas will be marked with “Camp here for Easter” signs, police say.
Police camping tips:
- Camp only in locations that are designated as campgrounds
- Do not leave campfires unattended
- Clean up all trash from campsites
- Do not leave young children unsupervised near campfires or the onshore near the water
- Do not play music loudly, especially during the evening hours (some campsites have enforced “quiet hours” posted);
- Avoid walking across private property to access campsites. All campsites should be accessible by public footpaths.
From the Department of Environmental Health:
FOOD SAFETY TIPS FOR EASTER
The Department of Environmental Health (DEH) advises of the following outdoor food safety tips to help keep you and your family safe from food poisoning during the Easter break. Ensuring the safety of food can be challenging this time of year because temperatures are warmer and we often cook outdoors during picnics, barbecues, and camping trips.
Don’t keep food at room temperature for more than one hour on hot days.
Keep perishable foods cold. Use a cooler filled with ice packs to store your food on the go. The temperature inside the cooler should be at or below 4°C (40°F).
Keep the cooler out of direct sunlight and avoid opening it too often. Opening the cooler lets cold air out and warm air in. Using separate coolers for food and drinks will keep the food colder for longer because the cooler won’t be opened as often.
Marinate meat in the refrigerator or in a cooler filled with ice – not on the counter. If you are using marinade to baste cooked meat or as a dipping sauce, make sure it hasn’t come into contact with uncooked meat.
Always remember to keep food out of the temperature danger zone of 4°C to 60°C (40°F to 140°F). Harmful bacteria can grow in as little as two hours in this temperature range.
Keep your raw meat, poultry, and seafood separate from other foods to avoid spreading harmful bacteria. Using containers or re-sealable plastic bags will help prevent leaks.
Put raw meat, poultry, and seafood at the bottom of the cooler to keep juices from dripping onto other foods.
Washing your hands and following proper cleaning techniques can help you avoid cross- contamination and prevent food poisoning.
Follow the same washing instructions outdoors as you do at home:
Use clean water and soap to thoroughly wash all utensils, dinnerware, countertops, and cutting boards before and after use.
Sanitize cooking equipment, utensils, and work surfaces with a disinfectant or mild bleach solution.
Rinse with fresh water and air dry.
Wash your hands thoroughly with warm water and soap for at least 20 seconds, before and after handling food.
Bacteria are killed by heat. Raw meat, poultry, and seafood must be cooked to a safe internal temperature to eliminate harmful bacteria such as E. coli, Salmonella or Listeria. Use a digital food thermometer to check the temperature.
Use a clean plate when taking food off the grill. Never put ready-to-eat or cooked food on a plate that was used for raw meat, poultry or seafood – wash the plate first.
Keeping several sets of clean utensils, cutting boards, and plates on hand will help you prevent cross-contamination.
Color isn’t a reliable sign that meat is safe to eat. Meat can turn brown before all the bacteria are killed, so use a digital food thermometer to be sure.
Check the temperature of meat that you are cooking on the barbecue by taking it off the grill and placing it on a clean plate.
Insert the digital food thermometer through the thickest part of the meat. If you are cooking several pieces of meat, poultry, or seafood, make sure to check the internal temperature of the thickest pieces because food can cook unevenly.
For hamburgers, insert the digital food thermometer through the side of the patty, all the way to the middle. Make sure to check each patty.
Always clean your digital food thermometer in warm, soapy water between temperature readings to avoid cross-contamination.
On hot days, don’t keep food at room temperature for more than one hour. Cool food quickly in shallow containers and they should be kept cold (below 40F) until ready to be eaten. If leftovers are to be reheated, ensure they are “piping hot” throughout.
The DEH wishes everyone a safe and happy Easter.
Please contact DEH at: 949-6696 or email: [email protected] for urgent matters.