It was a big demonstration of food safety awareness when Anguilla joined other countries and territories of the world on Tuesday, April 7, in observance of World Health Day with a food safety health fair.
The event was staged opposite the Food Strip in The Valley. It included drumming by the Pathfinders’ Drum Band and bicycle and motorcycle riders who travelled through the immediate neighbourhood wearing t-shirts with the theme of World Health Day – “From Farm to Plate – Make Food Safe”. Various health workers and other persons from the public and private sectors also wore similar t-shirts and participated in the day-long fair.
Organised by staff from the Health Authority of Anguilla, the event also involved the participation of CuisinArt Golf Resort and Spa which featured products grown on the farms there. In addition, there was a food demonstration – by members of the National Culinary Team – focusing on food preparation and safety. Mrs. Jennifer Gumbs, Senior Health Educator, who was largely responsible for organising the fair, was pleased with the big turnout of persons.
Dr. Bonnie Richardson-Lake, Permanent Secretary in the Ministry of Health, put the purpose of the health fair into perspective. “Food safety is an area of public health action to protect consumers from the risks of food poisoning and foodborne diseases, acute or chronic,” she explained. “Unsafe food can lead to a range of health problems including diarrheal disease, viral disease, reproductive and development problems, and other concerns.”
The health professional continued: “This year, the World Health Day campaign aims to spur governments to improve food safety through public awareness campaigns, and highlight their ongoing actions in this area, as well as to encourage consumers to ensure that the food on their plate is safe by asking questions, checking labels, and following hygiene tips.
“What can you do to ensure that your food is safe? One very simple but critically important step to ensuring your food is safe is very thoroughly washing your hands before touching or eating food. Keeping hands clean avoids the spread of germs.”
Dr. Richardson Lake added: “There are many ways that we can keep the food that we eat safe and wholesome. Millions of people across the globe become ill every year due to unsafe food. Let us work together to keep our food safe from ‘Farm to Plate.’”
Mr. Vincent Carty, Senior Environment Health Officer, described his fellow health personnel as “the front-line troops in the protection of food.” He went on: “We conduct regular inspections and provide education on a daily basis to prevent foodborne outbreaks. Food establishments require a food premises licence, while persons working in food establishments, that sell or serve food to the public, must have a valid food handler’s permit which is issued and inspected by Environmental Health Officers. These establishments include restaurants, itinerant vendors, delis, fish markets, grocery stores and temporary events where food is sold, and such other places.”
Mr. Carty concluded: “It must be emphatically clear that providing safe food is a shared responsibility for all stakeholders along the ‘Farm to the Table.’”
