FDB educates food vendors on proper handling of food

A Regulatory Officer at the Western Regional Office of the Food and Drugs Board (FDB), has noted that good hygiene practices before, during and after food preparation could reduce the chances of food poisoning.

Mr Emmanuel Nkrumah, was speaking during a four-hour education programme on food safety as part of the celebration of this year’s World Food Day at the Takoradi and Sekondi Central Markets.

Mr Nkrumah who was the leader of the education team said food poisoning is caused by eating or drinking food contaminated with micro-organisms or germs or by toxins produced by these germs.

He said most food contamination occurs during preparation, transportation and storage.

Mr Nkrumah said symptoms of food poisoning appears between two to 72 hours and may last from few hours to few days after the infected products have been ingested.

He said almost all forms of food poisoning produce symptoms such as nausea, vomiting, abdominal cramps and diarrhea.

He said it is especially important that anyone whose work involves handling or preparing food stays away while exhibiting such symptoms to avoid infecting others.

Mr Nkrumah said hands frequently transfer germs from the environment into the body so extra caution must be given to the washing of that part of the body with soap and clean water before cooking or eating food and after visiting the toilet.

He said: “Wash and clean utensils before using them to prevent contaminating the food and keep pests out of the kitchen by ensuring that the kitchen is always clean.”

He said most germs cannot live in hot temperatures, so meat, fish, poultry, eggs and seafood must be cooked thoroughly.

“Avoid unwholesome food or food being sold under unhygienic conditions and discard dented, bulged or rusted canned foods and do not use foods beyond their expiry dates,” Mr Nkrumah said.

Source: GNA

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