April, 2015 -- “Food Safety is the official theme of World Health Day 2015, which is being celebrated internationally on Tuesday, April 7, 2015. This special day is an opportune time for the citizens and residents of St. Kitts and Nevis to be reminded of the critical importance of practicing safe food handling and preparation techniques, starting from our local farms, backyard gardens, straight through to our domestic and commercial kitchens, and ultimately the plates from which we eat.”
These were the sentiments expressed by the Hon Wendy Phipps, Minister of State with Responsibility for Health, in recognition of World Health Day 2015. Minister Phipps noted that the decision to set aside an annual World Health Day is rooted in the fact that April 7th is the official anniversary of the Geneva-based World Health Organisation (WHO) - whose Constitution came into force on April 7, 1948.
“As a United Nations (UN) agency dedicated to the pursuit and promotion of global health, the WHO has been at the forefront of global health issues, including but not limited to, the establishment of international health policy; coordination of response to localised disease outbreaks and trans-national epidemics; leadership in health research; and also the provision of technical support to UN Member States, such as St. Kitts and Nevis,” Minister Phipps noted.
Minister Phipps was careful to add that WHO’s selection of the 2015 theme “Food Safety” was done out of the recognition that an estimated 2 million persons die annually as a result of the consumption or handling of unsafe food. She noted that such foods contain viruses, pesticides and other chemicals, parasites, and harmful bacteria that are linked to over 200 diseases that run the gamut of diarrhoea to cancers. As such, food safety should not be taken lightly.
“Local and international food safety practices and standards should be major considerations for the people of St. Kitts and Nevis,” Minister Phipps states. The Minister of Health also emphasized the following salient points:
“Attention to food safety must be a priority for our farmers, fishers, food handlers and vendors alike, given that contamination of our food can take place at any point along our supply chains. Moreover, because our Federation still imports the majority of our food from regional and extra-regional markets, the need arises for international standards to be maintained re: (a) proper food handling at international ports, (b) storage conditions in-transit, and (c) pre-and post-clearance procedures at our ports of entry. We are a Nation with steady growth in tourism and this makes it even more critical for our hotels and restaurants, and our food and beverage sector operators to ensure that proper production and handling procedures are consistently practiced. This will aid in preventing negative international press coverage and even litigation from visitors to our shores, who may have unfortunate experiences as a result of unsafe food consumption.”
A spokesperson for the Ministry of Health also stressed the fact that everyone has a role to play in food safety.
The spokesperson also made mention of the WHO’s “Five Keys to Safer Food”, which are:
- Key 2: Separate Raw & Cooked Food
- Key 3: Cook Food Thoroughly – to avoid contracting food-borne illnesses such as salmonella, which can be life-threatening
- Key 4: Keep Food at Safe Temperatures
- Key 5: Use Safe Water and Raw Materials
In addition to these tips, officials within the Ministry of Health also advise that persons engaged in food preparation and handling should, as a rule, ensure that the following practices are maintained at all times:
- Washing of their hands often and thoroughly;
- Wearing disposable gloves and hair nets when preparing certain foods;
- Avoiding the habit of sneezing or coughing in the areas where open foods are being prepared, handled or served;
- Ensuring that hands are washed prior to and after bathroom visits;
- Storing and cooking foods only in clean containers;
- Ensuring that meats such as pork are thoroughly cooked, given the likelihood that bacteria such as live spirochaetes might be lodged in the muscle;
- Washing all fruits and vegetables prior to processing and consumption
It was also noted by the Ministry of Health that safe food handling and preparation practices must be particularly observed when catering for the needs of vulnerable groups such as the elderly and infants, who are far more likely to be gravely affected by the contraction of a serious, food-borne illness.
In observing World Health Day 2015, the Ministry of Health takes pleasure in informing the general public of Government’s efforts in ensuring high food safety standards, including the mandatory and annual certification requirements for all food handlers; regular inspection of food vending establishments such as hotels, restaurants and bars; and inspection of all meats butchered at the abattoir prior to the determination that such meats are approved for sale to the public. It was noted that for the first quarter of 2015 a total of 310 food handlers’ permits were issued at the various health centres on the island of St. Kitts alone. Over the same period, a total of 169 inspections were carried out at food handling facilities, of which 19 were new businesses.
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