Be careful of what you consume for Carnival 2013

FOOD HANDLERS AND BUYERS, PAY ATTENTION TO THESE TIPS AND YOU SHOULD HAVE AN INCIDENT FREE CARNIVAL.

1. Hot foods need to be sold hot and cold food, sold cold. Be careful with reheated food. If the food is brought from home in the morning and is there until the evening, that is enough time for the bacteria to multiply. Vendors should have warmers available for these quick snacks.{{more}}

2. Food should be kept outside of the danger zone (from 38 degrees Fahrenheit to 138 degrees Fahrenheit). In that zone is where the temperature promotes growth of micro-organisms. They will multiply after two hours and some of them will secrete toxins and cause food poisoning.

3. The area where the stalls are to be set up must be close to potable water and sanitary conveniences, so that persons can access these facilities if they need to.

4. Proper attire is also important. You should dress in clean clothing. No sleeveless tops; heads must be covered. Fingernails should be short. Fingernails and rings can carry germs and harbour germs on the fingers.

5. Persons should not cough or sneeze over food.

6. You should not handle money and food.

7. Food sold to the general public should be prepared as close as possible to the time of serving.

8. When washing your hands, the first thing you do is wash the tap, then wash your hands.

9. Use clean forks and tongs to handle food instead of touching the food directly with your hands.

10. Use stainless steel containers instead of aluminium. Aluminium containers can be toxic if the container is damaged. The food can react to the aluminium and you can have chemical poisoning that way.

FROM THE ENVIRONMENTAL MANAGEMENT DEPARTMENT OF THE MINISTRY OF HEALTH, WELLNESS AND THE ENVIRONMENT