Department of Biology
Food & Drink
- Although it may be difficult to maintain adequate food hygiene in the field, every effort should be made to do so, as intestinal upsets can have a devastating effect on a field trip. Most of the following comments apply to the catering arrangements for expeditions, but the general principles apply to all field trips.
- Organisers should aim to provide a wholesome, balanced and varied diet, taking into account special dietary needs. Local foods should be selected carefully and high risk foods should be avoided. Foods should be stored so as to minimise risk of spoilage or contamination and prepared in as hygienic a manner as possible; preparation areas must be kept as clean as practicable. (Ideally, expedition cooks should have a food hygiene qualification). People with skin, nose, throat or bowel infections should not prepare food. Prepared food should be kept clean and covered; it should be kept cool (below 5°C) or piping hot (above 70°C).
- An adequate supply of potable water must be obtained. If necessary, water should be purified by boiling, ultra-filtration or the use of sterilising tablets.