The Public Health Department Urges Food Establishments to Adhere to Licence Provisions
The Public Health Department is calling on operators of food establishments to strictly adhere to the provisions outlined in their licences. It is crucial that operators ensure their staff members possess food handlers’ permits, maintain clean facilities, and have running water and sanitary conveniences in place.
Under the Public Health Act, it is a requirement for food establishments to have adequate handwashing facilities. Principal food preparation areas must be equipped with potable running water, along with a wash basin, liquid soap, hand-drying device, and non-contact waste bins.
The Act specifically states that all members of staff must thoroughly wash their hands before commencing food preparation and after any interruption, especially if they have had contact with potential contaminants. Hands must be washed after handling raw foods such as fish, meat, or poultry, and before handling other foods. Additionally, nails must be kept short and trimmed, and smoking is strictly prohibited in food areas.
Raw foods, except for fruits and vegetables, should not be served. Poultry, meats, eggs, and unpasteurized milk often carry disease-causing organisms and can pose serious health risks if not prepared and handled carefully.
Winifred Meeks, the Chief Public Health Inspector for St Catherine, stresses the importance of consumers actively scrutinizing food establishments. She advises patrons to look for Food Handler’s Establishment Licences, which should be prominently displayed. Meeks highlights that the existence of a licence does not guarantee adherence to health regulations, and consumers have the right to inquire about a facility’s licensing status.
Meeks further emphasizes the need to assess cleanliness and the practices of those handling food. Consumers should observe whether food handlers wear head coverings and appropriate attire like aprons or coats. They should also check that fingernails are free from nail polish. Excessive talking while preparing or serving food should be noted as it can contribute to contamination. The cleanliness of the establishment itself, including the presence of flies or cockroaches and whether servers handle money and food simultaneously, should also be evaluated. The frequency of handwashing and the presence of any unusual odors are other factors to consider.
Meeks advises consumers to promptly report any spoiled food purchased at an establishment to the Public Health Department. Such incidents require investigation as they can lead to severe illness or even death.
According to regulations, operators must apply for a licence from the Medical Officer of Health in the parish before operating a food establishment. A Public Health Inspector will conduct an inspection within two weeks of the application. If the establishment meets all requirements, it will be immediately recommended. Otherwise, a work plan will be provided, along with a timeline for addressing the identified issues. Depending on the nature and severity of the findings, additional enforcement actions may be necessary.
The Public Health Department strongly urges all food establishment operators to prioritize the provisions of their licences to ensure the health and safety of consumers. By adhering to these regulations, operators can help maintain clean and hygienic facilities, minimizing the risk of foodborne illnesses and creating a positive dining experience for all.
