Amid the lively Carnival atmosphere, Chief Health Inspector Sharon Martin advises food vendors to prioritize safety measures.
On the Observer AM show, Martin emphasized the importance of time and temperature in food safety.
She encouraged vendors not to prepare excessive food, use reputable sources, and follow hygienic practices.
The five pillars of food safety—keeping clean, separating raw and cooked foods, thorough cooking, maintaining safe temperatures, and using safe water and raw materials—should be followed.
Martin warned against cross-contamination and emphasized proper storage of hot and cold foods.
Vendors are reminded to check expiry dates and use potable water in food preparation to ensure a safe and enjoyable Carnival experience.(Observer)
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