Latest update December 16th, 2024 9:00 AM
May 15, 2019 News
Moves are apace to ensure that food establishments, which make up the local food service industry, are in compliance with existing sanitary regulations. This could translate to an improved operation for some of these establishments or appropriate action being taken at others.
This development comes on the heels of a survey which revealed that a negligible percentage of food establishments assessed recently have been applying necessary sanitary measures.
This is according to information released yesterday by the Government Analyst Food and Drug Department [GA-FDD].
The government Analyst revealed the findings of the survey which spanned the period September 2018 to March 2019. The survey was conducted among 55 randomly selected Food Service Establishments in Region Four [Georgetown and Timehri – CJIA], and in Region Six [New Amsterdam and Corentyne, Berbice].
Analytical Scientific Officers attached to the GA-FDD’s Food Laboratory conducted the survey in collaboration with Food Inspectors of the GA-FDD, Public Health Officers’ from the City and Municipalities, Environmental Health Officers [EHO’s] of the Region and Port Health Officers.
Operating procedures in the establishments were assessed using an Inspection Checklist and Samples were taken and submitted for microbiological analysis. Micro-organisms of interest were E. coli, Salmonella and Staphylococcus aurous.
The inspection checklist assessed six areas– food storage, cold storage, food preparation, sanitation, garbage disposal and employee hygiene.
Based on the findings, only 25 percent of the facilities practised adequate food storage. Cold storage was satisfactory in 34 percent of the facilities, while 22 percent had a functional temperature monitoring device [thermometer].
In regard to food preparation, a meagre 18 percent of the targeted establishments effectively protected the food from contamination, whilst a mere 11 percent practised meat thawing safely.
Food handlers in only 13 percent of establishments surveyed used gloves and as it relates to sanitation only four percent of the establishment’s workers were observed applying the correct principles of cleaning and sanitizing [dishwashing].
The findings also found that adequate external garbage disposal was present in 73 percent of establishments and 56 percent had adequate temporary internal garbage disposal.
With regard to employee hygiene, only 20 percent practised hand-washing correctly and in 42 percent of the establishments’ workers, used no hair nets.
Microbiological samples were taken of the food and from workers hands [swabs], food contact surfaces, food serve containers, and air quality.
Of the 99 food samples submitted, 37 percent was unsatisfactory and of the 102 hands of workers that were swabbed after washing, 47 percent were unsatisfactory.
With regard to food contact surfaces [cutting boards and utensils], 30 percent of the 125 surfaces swabbed after cleaning and/or sanitizing were unsatisfactory. Forty six percent of the 48 food containers [food boxes] sampled were unsatisfactory.
The air quality in the majority of establishments was generally satisfactory since 95 percent of the 64 air quality samples taken were satisfactory.
It was also deduced that the high percentage of unsatisfactory foods, which were generally served hot and should therefore be free of microorganisms, may have been as a result of cross contamination. Cross contamination occurs from unsatisfactory food storage conditions, unsatisfactory thawing practices, inadequate cleaning/sanitizing of food contact surfaces and workers hands.
The observed limited glove use may also be a contributing factor, it was further deduced.
It was also inferred that the high microbial contamination of food contact surfaces and the hands of workers can be as a result of the incorrect or inadequate methods used to clean and sanitize workers hands and food contact surfaces.
This was in light of the discovery that food handlers were generally unaware of the difference between the process of cleaning to remove dirt and sanitizing to kill bacteria.
Further, it was noted that inadequate temporary garbage disposal [uncovered bins] inside processing areas may suggest why, insect infestation [flies and cockroaches] was observed in many food service establishments.
Garbage disposal in close proximity to the processing area[s] may also result in cross contamination. Also employees’ hygiene was generally adequate except for the practices employed after hand washing which may have led to re-contamination of the hands.
“This ultimately called into question the knowledge of food handlers on the correct method employed to effect proper hand washing and the availability of adequate hand-washing facilities,” the survey found.
The findings of the survey were shared with members of the National Food Safety and Control Committee Meeting hosted on May 7, 2019. Members are expected to take the detailed results and findings to food service establishments that fall under their purview, where they are to either work collaboratively with proprietors to ensure compliance with sanitary regulations or to take appropriate action in the very best interest of consumer protection and safety. Meanwhile, Analytical Scientific Officers are expected to continue to expand this exercise to other regions and municipalities.
In 2015 the World Health Organization [WHO] estimates suggest that one in 10 or approximately 600 million people fall ill each year after consuming contaminated food. Approximately 420,000 die. Children age five and under accounted for approximately 30 percent or 125,000 of those deaths.
The WHO estimates suggest that more than half or 550 million illnesses are as a result of diarrhoeal disease. In the region of the Americas, the Caribbean included, estimates on the burden of food borne illnesses suggest that 77 million people fall ill annually as a result of food borne illness with approximately 9,000 deaths and of those 31 percent or approximately 2,000 are children five years and under.
In Guyana, a 2009 Burden of Illness study, estimated the occurrence of approximately 131,012 cases of acute gastroenteritis [AGE] or diarrhoeal illness annually. Each person in Guyana experienced at least one episode of diarrhoea each year.
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