Focus is on food safety heading into festivities, says health department

As the public gears up for Mas Domnik 2025, the Environmental Health Department is ensuring that all necessary food safety measures are put in place to prevent foodborne illnesses.

This was according to Senior Environmental Health Officer, Calma Louis who was addressing a Carnival Press Conference this week.

Foodborne illness, also known as food poisoning, is any kind of illness resulting from the contamination of food by viruses, pathogenic bacteria, or parasites.

“As we gear up for Mas Domnik 2025, the Environmental Health Department is pleased to inform the public that all necessary food safety measures are being put in place,” she said. “We are committed to ensuring a safe and enjoyable Carnival experience for everyone and our environmental health officers will be conducting surveillance throughout the festival to safeguard the public’s health.”

Louis highlighted some key food safety measures for vendors.

She said vendors must have a valid food handlers permit card and it should be displayed so all can see.

“You cannot forget your food handlers ID card,” she advised.  “It should be like money in your purse for vending.  This is an essential thing for the environmental health officers and for the public who will be ensuring that you are certified, current, and up to date by the environmental health department.”

Louis told vendors that before preparing food they should wash their hands thoroughly with soap and water.

“We want to ensure that safe food is provided, so we are asking our food handlers to ensure that they have water and soap for hand washing,” she stated.

She continued, “Keep raw and cooked foods separate and avoid cross-contamination.”

Louis went on to state that temperature is important.

“We know that a number of our food handlers do not have a thermometer to keep check, so we want to give you a few tips as to how you can do that without a thermometer,” she noted. “Our food handlers  know that they are supposed to keep hot food hot and that should be above 135 degrees Fahrenheit.”

She added, “But because you do not have a thermometer we are telling you that you need to ensure that you keep your food on a grill, so it can maintain the heat at all times…”

Louis also encouraged vendors to wear clean clothing and maintain good personal hygiene.

She said only potable water  should be used for food preparation, “and please store your ice in clean covered containers and sanitize utensils.”

Meanwhile, she told the public to be mindful of food safety.

“Please be cautious about consuming food from vendors who appear to be [in] unsanitary conditions,” Louis advised. “And if you notice any issues, we are around, please do not be afraid to inform any of the officers on site.”

She continued, “To ensure compliance with these guidelines, the environmental health officers will be actively monitoring the events.”

Louis made it clear that inspections will be carried out to maintain high food safety standards, “and any violation we notice can result in closure or penalties.”