Fiji Sun

Chamber works with ministry on food safety and standard

Improving food compliance regulation­s will be priority for the Labasa Chamber of Commerce and Industries when it works jointly with the Ministry of Health and Medical Services. Chamber president Vinesh Dayal, believes that teaming up to create awareness can mitigate such setbacks.

Recently, the ministry’s food monitoring team inspected and temporary closed off a number of eateries in Labasa for non-compliance to food safety and standard.

These were in relation to: Meeting quality food preparatio­n, storage, handling standard and demarcatio­n of storage and kitchen area. While inspection remains vital to ensuring a certain standard of food preparatio­n is adhered to, other alternativ­es could have been sought by the ministry.

It could get rid of the idea of closure with more awareness and inspection­s organised.

Weekly or monthly inspection rather than quarterly or annually food outlet is suggested an effective means to curb down on noncomplia­nce issues.

“There is reputation­al loss on the part of the food operator if direct closure is served,” Mr Dayal said. “No government will want to close down a business instead it encourages more business opportunit­ies.”

Mr Dayal claimed some of their eateries closed were micro-businesses and family-run, so the cost associated with rectificat­ion required ample time.

He claimed while the medium or large operators were financiall­y stable to carry out compliance required improvemen­ts, small or micro require time and funds.

“We want to work with the ministry and our expertise in business handling could assist our members (food operators) to be mindful of maintainin­g quality food standards,” he said.

Divisional health inspector Vakaruru Cavuilati, said enough time was given to some operators who had been closed to rectify faults.

The temporary closure is not to create fear, but, empower compliance at all times.

The ministry had conducted food safety training in Labasa for more than 30 food operators to improve on their service.

Property owners

Mr Dayal believes property owners must improve on their infrastruc­ture first rather than put the blame entirely being on restaurant owners.

“Some of the walls are made of sub-standard material or chick board and these materials can harbour pests, so property owners must be mindful which material is good to use,” he said.

Fumigation is a requiremen­t property owners must engage in regularly to ensure household pests are mitigated.