Food handlers, especially those cooking and serving children’s food have been advised to observe the “five keys to food safety” to ensure the food being dished out is safe and wholesome.
The safety measures are; keeping clean at all times through proper washing of hands and utensils, separating raw food from cooked food to avoid contamination, cooking food at the right temperature, keeping food at the right temperature and using the right and wholesome food products.
A Professor of Nutritional Biochemistry at Lagos State University and Chairman, Nutrition Society of Nigeria, Professor Oluwatosin Adu gave the advice in a lecture at a sensitisation and advocacy programme on environmental hygiene for food handlers, organised by the Lagos State Ministry of Environment and Water Resources.
Professor Adu noted that everyone in the food value chain has a responsibility to ensure the safety of food to prevent food poisoning, malnutrition and diseases.
Earlier, the Permanent Secretary, Office of Environmental Services, Mrs Belinda Odeneye who was represented by the Head, Health Environmental Unit, Mrs Monsurat Banire said the programme was organised to specially educate vendors for the National School Feeding Programme on the need to maintain environmental and personal hygiene and the right combination of food for the wellbeing of the children.
