Imposing stricter penalties for non-compliance with food safety standards, conducting regular audits of food production and processing facilities, and strengthening enforcement of the Foodstuffs, Cosmetics, and Disinfectants Act are among the measures that can help curb the alarming rise in food poisoning incidents across the country.
This was highlighted by Mr Doctrine Netshikweta from the Government Communication and Information System (GCIS) during the Musina Municipality's Communicators Engagement Session held at the Musina Municipal Council Chambers last Friday. The session was attended by communicators, ward committee members, and representatives of community structures.
Netshikweta emphasised the need for national campaigns to educate citizens on food-safety practices, particularly in rural areas. He also advocated for partnerships with schools to teach food safety from an early age and for providing the public with accessible resources and information.
"Food safety refers to the practices, policies, and measures taken to ensure that food is free from harmful substances, pathogens, and contaminants, making it safe to eat. It involves preventing foodborne illnesses and protecting consumers from health risks associated with food consumption," he explained.
He outlined the key aspects of food safety, which include proper handling, storage, and cooking:
* Handling: Food must be handled correctly at every stage, from production to consumption. This includes washing hands, cleaning surfaces, and avoiding cross-contamination.
* Storage: Keeping food at the correct temperature is essential to prevent the growth of harmful bacteria or toxins. This includes refrigerating perishable items and properly storing dry goods.
* Cooking: Cooking food to the appropriate temperature kills harmful bacteria or parasites, particularly in meat, poultry, eggs, and seafood.
Netshikweta noted that common symptoms of foodborne illnesses include nausea, vomiting, diarrhoea, abdominal pain, cramps, fever, dehydration, and, in severe cases, death.
He urged communities to adopt basic food-safety practices: washing hands with soap and water before handling food, cooking food thoroughly, storing food at the correct temperatures, and checking expiration dates. He also stressed the importance of food establishments' adhering to hygiene standards, undergoing regular inspections and certifications, and implementing food-safety training for their workers.