(Editor’s Note: Food-borne illnesses, which often result from negligent food safety practices, can prove costly to both consumers and foodservice operators alike. A single outbreak can tarnish an establishment’s reputation, and/or cripple an entire industry. Food safety is a sign of customer commitment. This commitment would be evident in measures that include time and temperature controls and hand washing, among others. The backbone of any effective measure, however, is rigorous training. The Ministry of Health has been updating present programmes for all food handlers within the country. The newly, expanded programme gives greater emphasis to education and training. However, certain medical testing may still be done at the discretion of the healthcare professional. The Minister at this time encourages all persons in the food service industry to continue to obtain both Food Handler’s and Health Certificates.)
The sale of prepared food at roadside stands, cars, street vendors and “take-aways” has always been an important aspect of our way of life, here in The Bahamas. With today’s hectic lifestyles, this activity has expanded, as even more residents are purchasing ready cooked foods away from home, in order to fit meals into their busy schedules.
Food obtained in this way provides certain advantages; for example, it is usually not expensive, includes a variety of cultural foods, is served quickly, can be eaten immediately, is relatively balanced nutritionally and is often quite appetizing. Additionally, it is a lucrative business for foodservice operators, and is a source of employment for many.
Along with these advantages, however, are important disadvantages and risk factors that need to be seriously considered. The most obvious problem is related to food safety. Studies done by the Ministry of Health have shown the potential for “street foods” to cause outbreaks of food poisoning and illness due to contamination by germs.
Although most persons in the foodservice business know that cleanliness is a fundamental component of proper food handling, strict and vigorous food safety measures are not often employed. Behind closed doors, largely out of sight of customers, unsanitary practices are the order of the day.
A systematized sanitation approach and thorough training of all food handlers on a team are essential to ensuring food safety. Instituting meaningful food-borne illness prevention measures and a strong regulatory programme is not just effective, but also make good business sense.
Residents are becoming more conscious of the cleanliness of what they eat and where they eat. Isolated food-borne illness outbreaks have increased consumer fears as well as demands for food safety. The Ministry of Health sees this increased concern as both a challenge and an opportunity for development. Operators who commit to elevating food handling standards will find a unique opportunity to distinguish themselves from competitors. Do not be afraid to show customers your commitment to food safety. Such commitment would, no doubt, pay off in positive customer perception and satisfaction. Customers do not only feel more secure when safety measures are visible to them, but they are also willing to reward such establishments with their continued patronage.
The sad fact is that few customers after experiencing a bout of diarrhoea, abdominal cramps, vomiting, nausea and fever, among others οΎ– all symptoms of food poisoning – would care to return to the scene of the crime. On the other hand, customers feel safer, protected and comfortable when witnessing their food coming from a clean, sanitary place. This point cannot be overemphasized.
Food Safety Procedures for maintaining food quality must be taught and managed so that they support each other. Any introductory training programme for food service employees should cover basic food handling procedures such as: Hand washing techniques; Temperature control; Storage, preparation and handling of foods; and Procedures for avoiding cross-contamination.
Hand Washing – Even when persons have been taught the importance of hand washing, they do not necessarily do it properly. All food handlers should know and practice proper techniques for washing and keeping hands clean. Such techniques are not only necessary for sanitation, but also are simply good business practice.
The first rule is that all exposed portions of arms and hands should be scrubbed with warm water and soap for at least twenty seconds. (One may keep track of the time with a watch or employ a trick such as singing “Happy Birthday” twice.) Special attention should be paid to areas under fingernails. Acrylic nails and nail polish should be avoided as they act as reservoirs for dirt and unseen bacteria. Food handlers should finish by rinsing off soap, and drying hands with disposable paper towels or an automatic dryer.
Knowing when to wash hands is equally as important as knowing how. One should wash one’s hands after leaving a workstation and/or moving onto another task. This prevents cross-contamination, that is, transferring germs from one place to another. This becomes especially important when alternating between raw and cooked foods. Hand washing is an absolute must after coughing or sneezing, eating or drinking, using the toilet and handling garbage. (Gel hand sanitizers are helpful after washing, but should never be used in lieu of proper hand washing.)
Wearing gloves during food preparation also keeps bacteria and contaminants from spreading, but does not eliminate the need for clean hands. Banning bare-hand contact with food may be attractive to many, but the practical application of this must be fully considered. Research has shown that gloves do not necessarily establish an absolute barrier to contamination and may even contribute to the problem when used incorrectly. How often do we see servers doing everything in their gloves, including collecting money?
Becoming lax about using fresh gloves for every task happens often in small operations, especially where few employees do many tasks. Additional points to consider is that wearing oversized gloves may contribute to a dangerous decrease in manual dexterity; and wearing gloves that are too tight increases the risk of tearing, ripping and leaking.
The Ministry of Health has consistently endorsed a balanced approach that calls for effective hand washing and glove use for high-risk situations. Remember that wearing gloves is not a substitute for hand washing, but only an added safeguard when used correctly. Additionally, every new task deserves new gloves and freshly washed hands. The Ministry’s stand is that, ultimately, the solution to reducing dirty-hand contact related illnesses is effective education and training that emphasises proper hand washing techniques and hand washing enforcement.
Conch Poisoning is one of the food borne diseases that has especially concerned The Ministry of Health in recent years. Bacteria called Vibrio parhaemolyticus most commonly cause this illness, locally. Conch poisoning affects persons who consume raw conch, which has been contaminated by large numbers of the bacteria. It is important to note that the bacteria that causes conch poisoning live in and actually thrive in warm, seawater. Therefore “washing conch in seawater does not sanitize it or make it fit to eat.”
Thoroughly cooking conch will destroy the bacteria. If one decides to consume raw conch, as in conch salad or “scorched conch”, the following precautions should be taken in order to eliminate or minimise the risk of illness: Always wash conch in clean running tap water before preparation. Do not store water (sea or fresh) in buckets for conch washing. Seawater must never be used in the preparation of conch. A good rule to follow is: if the water is not fit to drink, then it is, likewise, not fit to wash conch. Ensure that food preparation surfaces are smooth and can be easily cleaned and rinsed frequently with clean, fresh water. Always use clean utensils.
The Ministry of Health is committed to a science-based programme of training that will facilitate a high level of public confidence in the safety of all our food. Interventions and strategies aimed at preventing food-borne illness and strong regulatory measures go hand in hand. The Ministry of Health, through its Department of Environmental Health, employs Environmental Health Officers to inspect all food establishments. However, we desire to work hand-in-hand with food handlers to improve food safety and thus complement the tremendous work that food handlers are already doing. Food safety is the right of all residents!
(For more information on the expanded Food Handler’s/Health Certificate Programme or existing programmes and training in safe food handling, you may call the Health Education Division of the Ministry of Health at 502-4781. “Joining Hands For Health” is presented each week by the Health Education Division, as a public service of the Ministry of Health and The Nassau Guardian.
The Nassau Guardian
