FDA trains caterers and cooks on SFP on food safety

Story:Benjamin Xornam Glover, Navrongo The Food and Drugs Authority has stressed the need for caterers and cooks engaged on the School Feeding Programme(SFP) to adhere to strict good hygiene practices in other to safeguard the health if pupils they serve. Mr. Eugene Addo, Upper East Regional Officer of the FDA said the health of the pupils in the school feeding programme is of paramount importance that must not be compromised. "This can be compromised by caterers who do not practice good hygiene practices." He said. Mr Addo who said this at a food safety awareness Programme at Navrongo emphasized that the adverse consequences if safety and hygiene practices are not adhered to are the spread of diseases such as cholera, typhoid fever, tuberculosis and Hepatitis A and B to the pupils eating the food through various activities in getting food ready for the pupils.. He said without a holistic effort of all and sundry to coordinate efficiently effectively and to hold bold the virtue of this programme, The Ghana School Feeding Programme is an initiative of he Comprehensive African Agricultural Development Goal Programme (CAADP) pillar III and part of government's efforts to attain the Millennium Development Goals(MDGs) one and two which seeks to eliminate extreme hunger, poverty and achieve universal basic education. He explained that the training was necessitated by a survey conducted by the FDA which revealed some lapses on the part of caterers and cooks. For example, he said in one of the schools, handlers of the programmes had challenges with storage facilities while at another school, the team met a cook who had a sore at the back of the hand. "In light of this, we thought it wise to meet the caterers and cooks to educate them on good hygiene practices in IDE to help them enhance their delivery and secure the safety of pupils. " He said. The Planning Officer of the Kassena-Nankana East Municipal Assembly, said this was the first time such a training was being organized for the caterers and cooks to enhance their delivery at the school level. While recognizing the fact that the caterers and cooks were professional, she said such training was necessary in order to help the participants refresh thief memory and learn new things all with the view of ensuring the safety of the pupils. Mr Desmond Alale, a Regulatory Officer at FDA said most in rural communities, caterers and cooks may may not have the best of facilities for cooking as much as possible they should ensure their cooking area be clean, avoid wet floors, and cobweb infested ceiling. He also stressed the need for personal hygiene to avoid food poisoning or sickness and or diarrhea. On raw food, he cautioned the caterers to adhere to safety and quality features. Again they should know who they are buying from so that in case if anything, they can trace to the source. -end-