FDA holds food safety workshop for food services industry operators

By
Christopher Tetteh/ Fredrick Asenso Boateng, GNA

Sunyani, Nov. 08,
GNA – The Bono, Bono East and Ahafo Regions Directorate of the Food and Drugs
Authority (FDA) on Thursday held food hygiene and safety training workshop for
selected operators of food services establishments in the three regions.

The one-day
programme, organised in Sunyani was to ensure absolute protection of foods and
other consumable items from all forms of contaminants in the environment and to
equip the participants to be abreast with basic food laws to deliver quality
services as required.

It also provided a
platform to strengthen the alliance and deepened relationship between the FDA
and the food services industry operators to improve regulatory environment,
which would inure to the benefit of the general public.

In an opening
address delivered on her behalf, MS Akua Amponsaa Owusu, the acting head of the
FDA for the three Regions said the training was also to build the capacity of
the operators to deliver improved quality food services for a more positive
impact on the health of Ghanaians.

The participants, 38
in number comprised direct food handlers of hotels, restaurants’ managers,
traditional caterers, food vendors and other consumable items handlers.

With reference to
and emphasis on the Public Health Act 851 of 2012, they were schooled to be
meticulous and apply due diligence to maintain wholesomeness of foods from the
preparation to the consumption stage.

The Act among other
provisions stated that selling of unfit food for consumption, sale of food
under insanitary conditions, selling of unwholesome food and false package of
food that mislead the public and compromise its safety is an offense.

According to the
Act, offenses attract “closure of premises, a fine of not less than one
thousand penalty units or at least two years of jail term”.

Mr. Daniel Nti, a
Senior Regulatory Officer of the FDA, in a presentation emphasised that
“food safety is a share responsibility, hence, handlers must keep their
kitchens clean and well organised to avoid space for rodents which could cause
food poisoning”.

He said kitchen
management was crucial to ensuring food safety and therefore urged food
services industry operators to observe that as indispensable part of their
respective businesses management.

GNA

Loading...