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In observance of the Jounen Kwéyòl celebrations, the Ministry of Health, Welfare and Elderly Affairs would like to urge vendors and customers to be extra vigilant when preparing, storing, purchasing and handling food and food products.
In particular, food vendors/processors should follow these guidelines to prevent foodborne illness:
Wear adequate headgear
Be properly dressed to handle food
Have a valid health card
Be in possession of a valid temporary health license
Also observe the Basic Principles of Food Safety:
Keep foods at the required temperature
Cold foods 40 °F and below
Hot foods 140 °F and above
Separate raw foods from cooked foods
Cook foods thoroughly to try to kill bacteria
Keep all surfaces and environments clean
Use safe water and products
Wash your hands regularly. Before, during and after handling food and after using the bathroom
You have special people who deal with food and money
Change gloves regularly
Refrain from wearing jewelry
Prepare meals as close to mealtime as possible and avoid storing large batches of cooked food at room temperature.
Consumers, remember to take personal responsibility for your health and well-being in an effort to protect yourself from foodborne illness and food allergies.
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See also
Happy Kwéyol Festival!
SOURCE: Ministry of Health, Welfare and Elderly Affairs
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