Kumasi: The Food and Drugs Authority (FDA) has engaged food service establishments in Kumasi on compliance with hygienic practices and licensing requirements, to promote food safety and protect public health.
According to Ghana News Agency, the engagement was led by Mr. Nathaniel Nana Nkrumah, Ashanti Regional Head of the FDA, and Ms. Abena Agyapoma Asiama, the Head of Inspectorate Unit. It brought together operators from various segments of the food service industry, including restaurants, hotels, cafeterias, bakeries, catering services, street food vendors, and food delivery services.
Mr. Nkrumah emphasized the legality surrounding the operation of food service establishments, asserting that possessing a valid permit from the FDA is mandatory. He explained that permits could become invalid due to changes in ownership, location, or the type of operation, urging operators to ensure regularization to avoid sanctions.
He further outlined that applicants must demonstrate satisfactory compliance with relevant laws and adhere to the FDA Guidelines for the licensing of food service establishments. He underscored the necessity of appointing a qualified 'Person-in-Charge' to supervise food preparation, ensuring the purity, quality, and wholesomeness of the food.
Mr. Nkrumah also stressed that those in charge must possess knowledge of foodborne illness risks during inspections, enforce food safety procedures, restrict unauthorised access to food preparation areas, and report any outbreaks of foodborne diseases to the Authority.
Ms. Asiama, on her part, highlighted the importance of locating food establishments away from polluted environments while maintaining clean surroundings with proper drainage. She elaborated on structural requirements, including durable and easily cleanable floors, walls, and ceilings, protected openings against pests, and well-maintained drainage systems.
She emphasized that food must be sourced and delivered safely, with intact packaging and temperature control. Potentially hazardous foods should be maintained at temperatures below five degrees Celsius or above 60 degrees Celsius, while frozen foods should be kept at minus 18 degrees Celsius.
Ms. Asiama advised operators on the importance of prompt food storage upon delivery, the use of FDA-approved pre-packaged ingredients, and adopting proper stock rotation practices, including the 'first-expiry-first-out' principle. She also highlighted the necessity of washing and sanitising raw fruits and vegetables, cooking foods to safe internal temperatures, and using clean and sanitised utensils.
The FDA cautioned against unsafe practices, such as reusing utensils for tasting food intended for sale and improper storage of food near sources of contamination. The Authority reiterated its commitment to routine inspections and urged operators to comply with the code of hygienic practices to reduce foodborne illnesses in the Ashanti Region.