STANDARDS Link Vol 2 Issue 13 - Making Food Safe for All
Making Food Safe for All
The Saint Lucia Bureau of Standards (SLBS) is pushing for more training in food preparation to ensure the health and safety of consumers and it appears food handlers are listening. In the second, training in food safety for 2014, the SLBS hosted a record number of attendees in various areas of food handling.
The food sector is among the fastest growing and conducts brisk business at all levels in the food chain. The business of food preparation is critical to livelihoods but unchecked there is the potential for the spread of food borne illnesses with severe consequences for the health of the individual.
The SLBs’ basic training in food safety presents to food handlers practices for preparing food under safe and hygienic conditions. The training focuses on the cleaning of utensils, the workspace, personal hygiene, handling of foods to avoid cross contamination and a host of other principles.
While establishments like restaurants and bakeries which provide ready to eat foods have come under serious scrutiny from the public, there is also the need to focus on meat and fish vendors who can create unsafe environments in the way they handle fresh cuts of meat or fish for sale.
The SLBS is encouraging those who handle food to take advantage of the training. Prospective trainees can call in to the SLBS to enquire about the next schedule of training or visit the website for more information.