NA Mayor and Town Council places meat storage practices under the microscope

May 11, 2009 News

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NEW AMSTERDAM, BERBICE – The New Amsterdam Municipality is soon to adopt a zero tolerance approach to poor meat and fish storage in the New Amsterdam Market and other similar facilities in the town.

This is according to Public Health Inspector for New Amsterdam, Ackloo Ramsudh.

It was discovered that many vendors sell pork, beef, chicken, fish and other seafood that were not displayed in a cold storage facility.

The initial steps are being dealt with before the system is put into operation by the end of this year. Failure to comply can result in goods being confiscated.

The vendors were advised that these perishable items must be stored in ice even when being displayed for sale.

“When the fish and meat come to the market, the vendors have them displayed openly – not on ice or any cold storage facility and this practice creates the ideal condition for rapid growth and multiplication of harmful bacteria. We cannot allow this,” Ramsudh said.

At present, the municipality has embarked on a Sensitisation Training Programme for these meat and fish vendors at the New Amsterdam Market.

Thus far, the response by the merchants is poor but this would not daunt those in authority. On the flip side, many of the sellers claim they have a difficulty with consumers who are of the view that when fish, especially, is stored in ice it is not fresh.

“If consumers demand or buy from vendors who have their fish stored in or displayed on ice or in a cold storage facility, then the other vendors will have to follow suit. As it is, it is not safe to buy that fish or meat that the vendors have outside for hours or even an entire day. This is a programme the Food and Drug Department asked us to implement in our municipality,” the Health Inspector told this newspaper.

Two sensitisation programmes for fish and other seafood vendors have been held so far in New Amsterdam-one in February and the other in March. The next group to be targeted is the meat vendors, followed by the consumers.

The Public Health Department intends to spread the word using local television stations and hopefully the radio station as well as posters. The municipality already has some handouts that were supplied by the Food Safety Committee for this purpose.

Meanwhile, touching on the food handlers’ situation, Mr. Ramsudh said that based on the requirements, each week the municipality hosts programmes for those in the business.

Food handlers must complete 16 hours of training, which is done by the Public Health Department. Sessions are held at the Town Hall each Thursday from 09:00 to 11:00 hours. There are video sessions, where each food handler is observed in his or her respective food establishment. This is followed by an evaluation based on the inspection and a question and answer segment before badges or certification can be had for the successful ones.

Expired goods are another concern for the Public Health Department.

“Each time we inspect, we can always find expired or damaged goods on shelves…be it in terms of labeling or packaging and then there is also the problem with goods in foreign languages.”

In some instances the trouble may stem from how these goods are stored, handled and displayed and gross negligence on the part of shopkeepers.

Several times, goods were

found on shelves for sale or in bonds that had expired a year ago. The seized products are usually taken to the dumpsite and destroyed.

Mr. Ramsudh posited that several business places are guilty of having damaged or expired goods even by 24 hours at some time or the other but at some places it is more prevalent.

He emphasized that when there is no guarantee from the manufacturer that once the product has passed its expiration date it can remain safe, then it is not.

Keen attention should be placed on such items. Once the expiration date is affixed then regardless of what shopkeepers say, there is no extension in the life of the product. Among expired goods frequently seen are baby foods, all forms of confectionery, locally produced carbonated beverages and several imported items of foodstuff.

“The foodstuff that is not traditionally used in many households, especially mayonnaise, mustard and so may be on the shelves for a long time-like salad dressing because many persons do not use much of these condiments. In some instances, apart from expiration of the goods, we have problems with infestation especially in flour.”

He explained that some of the infestations result from the manner in which the products were transported and stored since several of the trucks, used to carry foodstuff, are used for other purposes. It is imperative that business owners do frequent general cleaning of bonds and more attention must be placed on method of transport and storage.

All goods for human consumption, regardless of category, should be stored at least six inches off the ground and 18 inches from the wall.

“This is to allow for easy access to cleaning and for proper ventilation as a source to keep them fresh.”

Mr. Ramsudh noted that here again there is the need to sensitise persons on best practices.

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