CATERERS ADVISED ON FOOD SAFETY MEASURES (PAGE 18)

Traditional and contemporary catering service providers in the Sekondi/Takoradi metropolis have been asked to attract customers through adoption of safety standards.
The Food Safety and Management Consultant of the Food and Agriculture Organisation, Mr L. E. Yankey, made the call at a workshop on improving the quality and safety of food service operations in Takoradi.
He stressed the need for the food service establishments to institute measures for preventing or controlling food hazards in order to ensure the preparation of safe food at all times.
He said preventive measures required that food establishments critically focus on the source, quality, safety status of the raw materials and ingredients, and the people who prepared and served the meals.
Mr Yankey also emphasised that a lot of attention should be paid to the cooking and storage facilities, the presentation of food for consumption and the overall environment of the service establishment.
He said there was more to preparing food for people to consume than what people thought, and therefore, it was very important that people in the industry take a critical look at their environment and other issues that would compromise the safety of the customers.
The Food and Drugs Board has instituted an annual food safety week in the country during which pertinent safety issues are discussed and plans for promoting food safety developed.
“Good food is best for boosting the immune system of the citizens of the country. Safe food is, therefore, essential to improving the quality of life for those already afflicted by diseases, as well as persons suffering from food-borne diseases, [who] are more likely to contract other communicable diseases," he said.
Mr Yankey said recognising the health and economic implications of unsafe food, food services establishments were compelled to develop the appropriate system for sustaining food safety.
"It will be prudent for this sector of the economy to accurately identify problems that militate against the provision of safe food and ensure that they adopt the best practices,” he added.