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Ministry Of Health Offers Food Safety Tips for Jounen Kwéyòl

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In the observance of Jounen Kwéyòl celebrations the Ministry of Health Wellness and Elderly Affairs would like to urge vendors and patrons to be extra vigilant when preparing, storing, purchasing and handling food and food products.

In particular vendors/food handlers must follow these guidelines to prevent food-borne illnesses:

  • Wear adequate head covering
  • Be properly attired to handle food
  • Be in possession of a valid health card
  • Be in possession of a valid temporary health license

Also observe the Basic Food Safety Principles:

  • Keep foods at required temperature
  • Cold foods 40 °F and below
  • Hot foods 140 °F and above
  • Separate raw from cooked foods
  • Cook foods thoroughly in an effort to kill bacteria
  • Keep all surfaces and environments clean
  • Use safe water and products
  • Wash hands regularly. Before, during and after food handling and after using the washroom
  • Have Separate persons dealing with food and money
  • Change gloves regularly
  • Refrain from wearing jewelry
  • Prepare foods as close as possible to eating time and avoid storing large batches of cooked food at room temperature.

Consumers, remember to take personal responsibility for your health and well being in an effort to protect yourself from food borne diseases and food allergies.

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Bon Fete Kwéyòl!

SOURCE: Ministry of Health Wellness and Elderly Affairs

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Editorial Staff
Editorial Staff
Our Editorial Staff at St. Lucia Times is a team publishing news and other articles to over 200,000 regular monthly readers in Saint Lucia and in over 150 other countries worldwide.

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1 COMMENT

  1. Basic Food Safety Principles just a nice thought. I eh see nobody keeping their manicou meat 140 degrees and above.

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