The recent news and events surrounding the tragic death of a young university student signalled once again the importance and the need for mandatory enforcement of food-hygiene regulations in all food establishments and the responsibility for food safety and hygiene practices to be prioritised and driven by top management.

Management often makes decisions pertaining to the operation of the business with profit in mind, and unless workers are properly trained and given adequate supervision, food-safety rules may be breached, resulting in food-borne illness, much suffering and death.

The safety of our food supplies begins on the farm and ends on the consumer's plate. Therefore, food hygiene and food-safety education are paramount for all sectors. Food preparation including storage, transportation, cooking, handling and display of foods, at all stages, may be at risk from contamination.

The main factors that contribute to food-borne illnesses are inadequate cooling, inadequate reheating, inadequate thawing, cross-contamination, improper pot holding, infected food handlers, raw food consumed, and contaminated processed/canned foods.

The responsibility for training and ensuring the education of food handlers may best not rest primarily with the Ministry of Health inspectors, but should be the main responsibility of business owners and managers to ensure appropriate training and supervision of their staff. The emphasis of the health inspector should be on enforcement of the regulations.

Legislation

There is need for a comprehensive new act that deals primarily with food safety, together with the respective regulations to ensure effective enforcement and appropriate penalty.

I am, etc.,

MARVA HEWITT- HEAVEN

foodhygiene@cwjamaica.com

Kingston 20