Food donation from the SSA arrives at crucial moment for HIV/AIDS Food Bank

The Management and Staff of the Sanitation Service Authority have been collecting non-perishable goods for the HIV/AIDS Food Bank during the month of April, and its delivery on the last day of April assisted that organisation when they needed it most.

All departments of the Authority were invited to contribute various items like toothpaste, canned goods, pasta, boxed-juices and other similar foodstuffs and toiletries. The donations were coordinated by Executive Secretary Jan Husbands, who noted that the major contributor to this initiative was the City Depot & Public Bath on Reed Street.

When the goods arrived on the morning of April 30th, one of the Food Bank’s volunteers was elated – Ms Kelly Morgan stated the food bank was exhausted and had nothing else left to give to its clients.

Food Bank Manager, Ms Donna Barker, told SSA Manager Stanton Alleyne of her wish to see corporate Barbados to follow the SSA’s example of organizing similar donations, even going so far as to “Adopt-A-Shelf” where companies can select an item and amount and look to donate that target each month.

Mr Alleyne stated how pleased he was to be a part of giving back to the community, and he reminded everyone to do their part to help the HIV/AIDS Food Bank and call them at 467-9399.

FOOD SAFETY A PRIORITY THIS CROP OVER - SSA JOINS WITH BLACKROCK POLYCLINIC TO EDUCATE VENDORS

In preparation for this year’s Crop Over Festival, the Ministry of Health will be continuing its efforts to improve food handling techniques so as to minimise food borne diseases. This will be done through a five day Health Exposition.

 It will come off on the grounds of the Black Rock Polyclinic, from Monday, July 21, to Friday July 25, under the theme ‘Eating at your Festival is Safe’. 

 It is expected that on each day of the Exposition some 60 food handlers will attend the session and they will be issued with permits at the end.

On Monday, July 21; Wednesday, July 23; and Friday, July 25; the sessions start at 6:00 p.m.; while on Tuesday, July 22, and Thursday, July 24, they will start at 5:00 p.m.

Facilitators for the event include representatives from the Fire Service, who will give tips on fire prevention and safety; the Sanitation Service Authority and the Solid Waste Management Unit, who will speak on methods of managing refuse in outdoor catering; and Health Sisters from the polyclinic, who will discuss health issues including first aid and safety.

Environmental Health Officers will focus on food safety and sanitation, through practical displays showcasing equipment used in the food service industry. They will also provide tips on disaster preparedness.

In addition, chefs and stall holders will assist with demonstrations on accurate food preparation, storage and transportation methods.

Persons interested in obtaining further information on the Health Exposition, may contact the Black Rock Polyclinic, at 421-7209, 438-9624 or 425-6950 Ext. 5026, 5034,5035, or 5036. 

PROPER HYGIENE PRACTICES FOR HANDLING FOOD AT ALL TIMES INCL. CROP OVER & KADOOMENT

A valid medical certificate is a must for stall owners and food handlers dealing with the preparation and sale of food at Crop Over events.

This reminder comes from the Chief Environmental Health Officer (Ag), Desmond King, who is also advising individuals that the certificate should be presented on the request of the Environmental Health Officer.

The advice is part of guidelines, developed by the Environmental Health Division to ensure that operators and their assistants maintain proper hygiene practices when serving the public, whether at Bridgetown Market, Cohobblopot, or Kadooment.

When serving food stall owners and assistants must wear head covering or hair restraints; no nail polish should be worn and nails should be trimmed and kept clean and no jewellery should be worn on the hands or around the neck.

Food handlers are also reminded that no sleeveless tops or vests should be worn when preparing or serving food; that light and single coloured shirts, tops or aprons should be worn and smoking is prohibited in food stalls.

The Environmental Health Division is also advising that food handlers be free of infected burns, boils, cuts or respiratory illnesses. They should wash their hands frequently and thoroughly (particularly before beginning work, after handling raw foods & after using the toilet) in order to prevent the contamination of food. Food handlers should use disposable paper towels and never wipe hands on aprons or clothing.

The chewing of gum or eating while preparing or serving food is also prohibited and the Division is suggesting that food handlers refrain from picking the nose, touching pimples and scratching the head or face.

Guidelines for the handling and storage of food should be adhered to at all times during this year’s Crop Over events.

Mr King is warning stall owners and food handlers that they must cooperate fully with the Environmental Health Officer and comply with the Health Services Food Hygiene Regulations (1969 CAP. 44). 

The penalty for violating the Regulations is a fine of $5,000 and, or imprisonment for 12 months.

There are several food handling and storage guidelines, which have been developed by the Environmental Health Division.

Individuals are reminded that they should store all foodstuff and water at least 18 inches from the ground; food and potable water must be stored in clean, covered containers and water storage containers should be fitted with taps.

Raw and prepared foods should be stored properly, for instance in covered containers, and they should be stored separately. Raw meat and meat products must be stored in small parcels.

According to the Division, all potentially hazardous foods including meat, chicken, fish and sausages, must be stored between layers of ice so as to keep the food at or below 40ºF.

There should be a constant supply of ice, and ice used for the storage of meat, fish or drinks, must not be used in the drinks when serving.

In addition, food handlers and assistants should never store or drag ice on the ground. When serving ice, scoops should be used, and the handle must never come in to contact with the ice.

Only wholesome canned foods should be used. Contents should be removed from the can immediately after opening or piercing, particularly in the case of high acid foods, such as fruit juices and sauces. Egg should not be used in batters and fish cake batters should not be stored in large containers (e.g. five gallon pails) but rather in containers small enough to be kept at a temperature of less than 40ºF.

Food handlers should not prepare large amounts of food unless there is provision to keep the food at or above 140º F or below 40ºF. They should use tongs when serving food (hands should not be used to serve food). All equipment and implements should be kept clean and sanitised.

Clean glasses or cups must be picked up by their bases but stall owners should consider the use of disposable cups and plates. Operators are further reminded that they should not touch the food contact surfaces of plates, and forks with their hands and should clean and sanitise knives and other utensils when switching from one product to another (for instance raw chicken to bread) to prevent cross contamination.