Patience Eke, ContributorTHIS IS the season for parties and dining out. However, it also provides plenty of opportunities for food-borne intoxication/diseases as a result of improper food handling.
It's therefore important to be selective in where and what you eat. Don't be deceived by elaborate decorations. In some cases, what happens in the backyard, kitchen, or storage area is far different from the immaculate appearance in the front of the restaurant.
I once visited a restaurant located in Kingston where the owner boasted of operating one of the best restaurants in the island because of the important personalities that dined there. However, when I stepped into the kitchen, the first thing that welcomed me was a myriad of baby cockroaches peeping from a food storage box on the floor.
It's important then that people have an idea about the kitchens at the restaurants they'll be
dining in or that will be catering their special functions.
Public Health Inspectors across the island are working to bring most of the restaurants to acceptable standards, but some establishments do not readily comply and therefore continue to predispose their patrons to food-borne illnesses.
Patrons should insist on seeing the restaurant's evidence of acceptable standards (Public Health Certification) before purchasing food.
The display of the Public Health Certificate is of paramount importance.
There are several diseases that consumers may be exposed to when food is
mishandled. These include dysentery, cholera, TB, viral hepatitis, typhoid fever, and parasitic infections. Dangerous chemical poisonings should not be overlooked.
Signs and symptoms of these deviations from health range from fever, headache, diarrhoea, vomiting, jaundice, abdominal cramps, dizziness, blurred vision, loss of memory, joint pain, rashes, and bleeding.
This also serves as an appeal to all food handlers, especially during this season, to follow all necessary steps to safeguard foods meant for human consumption.
Patience Eke MPH, Certified Food Safety Manager (NEHA); Certified Trainer, Public Health Inspector, K.S.A. Public Health Department
WHAT IS SAFE TO EAT
The dining out public should patronise food establishments where:
1. The food handlers practice good personal hygiene, including:
a. Wearing clean, protective clothing
b. Regular and proper hand washing
c. Having short fingernails, without nail polish
2. There is no talking over food, particularly ready-to-eat items.
3. There is appropriate temperature regulation, i.e. hot-holding and cold storage.
4. There is no evidence of infestation (rodents and insects).
5. There is covered garbage storage device.
