Adentan MCE cautions caterers, food handlers against unauthorised additives, substandard ingredients

The Municipal Chief Executive (MCE) for the Adentan Municipal Assembly, Ella Esinam, has cautioned school feeding caterers and food handlers against the use of unauthorised additives and substandard ingredients in food preparation.

She said food handlers must uphold high standards of food safety, hygiene and nutrition to safeguard public health.

Ella Esinam made the remarks in her opening address at a one-day training programme organised by the Environmental Health Unit of the Adentan Municipal Assembly for school feeding caterers and food handlers.

The training focused on nutrition, food safety, environmental health and sanitation, with the objective of equipping participants with practical knowledge and skills to prepare balanced meals, maintain proper sanitation, manage waste and observe good personal hygiene.

The MCE also reiterated the Assembly's commitment to organising more training programmes and engagements to strengthen food safety, hygiene and sanitation practices within the municipality.

Facilited by Phyllis Amenyenu Yawo Akoetey, Nutrition Officer at the Municipal Health Directorate, and Andrew Nii Apai Aborhey, Municipal Environmental Health Officer, the training enlightened participants on good personal hygiene practices, including proper handwashing before cooking, covering their hair, wearing clean aprons and avoiding touching their faces while preparing food.

The training also focused on food safety and the prevention of foodborne illnesses.

Participants were advised to clean utensils thoroughly before use, clean as they cook, wash vegetables properly and practise appropriate food storage to reduce the risk of food contamination and foodborne illnesses.

They were further encouraged to keep waste bins covered, avoid allowing bins to overflow and maintain a clean environment to prevent the breeding of flies and pests, which can contribute to food contamination.

Proper waste management practices also formed part of the discussions, with participants receiving guidance on the appropriate handling and disposal of waste generated during food preparation.

The nutrition component of the training focused on the importance of preparing balanced and nutritious meals for schoolchildren.

Phyllis Amenyenu Yawo Akoetey led the nutrition-related component with Andrew Nii Apai Aborhey facilitating discussions on environmental health, food safety, sanitation and waste management.

As part of the practical session, participants were taken through a demonstration on how to properly wash lettuce and other vegetables.

The demonstration included an explanation of the use of vinegar or salt in washing vegetables.

The training provided the caterers and food handlers with practical knowledge on nutrition, food safety, personal hygiene, sanitation and waste management.

Participants expressed appreciation for the programme, saying the knowledge acquired would help them prepare and handle food safely while maintaining good hygiene and sanitation practices for the benefit of schoolchildren, clients and the consuming public.