By Yussif Ibrahim
Kumasi, April 03, GNA – 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.
The engagement, led by Mr Nathaniel Nana Nkrumah, Ashanti Regional Head of the FDA, and Ms Abena Agyapoma Asiama, the Head of Inspectorate Unit, brought together operators of restaurants, hotels, cafeterias, bakeries, catering services, street food vendors and food delivery services.
Mr Nkrumah said it was unlawful for any person to operate a food service establishment without first obtaining a valid permit from the FDA.
He explained that permits would be invalidated in cases of change of ownership, location or type of operation, and urged operators to ensure regularisation to avoid sanctions.
He said applicants must demonstrate satisfactory compliance with relevant laws and adhere to the FDA Guidelines for the licensing of food service establishments.
Mr Nkrumah stressed the importance of appointing a qualified “Person-in-Charge” to supervise food preparation and ensure the purity, quality and wholesomeness of food.
He said such persons must demonstrate knowledge of foodborne illness risks during inspections, enforce food safety procedures, restrict unauthorised access to food preparation areas and report any outbreak of foodborne diseases to the Authority.
Ms Asiama, on her part, highlighted the need for food establishments to be located away from polluted environments and maintain clean surroundings with proper drainage systems.
She said facilities must be designed to prevent pest infestation, water leakage and cross-contamination, with a unidirectional flow of food from preparation to service.
Ms Asiama outlined key structural requirements, including durable and easily cleanable floors, cleanable walls and ceilings, protected openings against pests and well-maintained drainage systems.
She said food must be sourced and delivered under safe conditions, with intact packaging and appropriate temperature control.
She noted that potentially hazardous foods, must be maintained at temperatures below five degrees Celsius or above 60 degrees Celsius, while frozen foods should be kept at minus 18 degrees Celsius.
She advised operators to ensure prompt storage of food upon delivery, use FDA-approved pre-packaged ingredients and adopt proper stock rotation practices, including the “first-expiry-first-out” principle.
On food preparation, Ms Asiama said raw fruits and vegetables must be thoroughly washed and sanitised, while foods requiring cooking should be cooked to safe internal temperatures.
She emphasised the use of clean and sanitised utensils, calibrated thermometers and appropriate thawing methods to prevent contamination.
The FDA also 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.
GNA
Edited by Christabel Addo