Health department provides vendor support for upcoming Jazz N’ Creole

The Environmental Health Department of the Ministry of Health will partner with organizers of the 13th Edition of the Jazz ‘N Creole Festival to monitor the preparation, storage, and sale of foods to help prevent and minimize the risk of foodborne illnesses.

The event is expected to take place on Sunday, May 5 at the Fort Shirley Cabrits National Park in Portsmouth from 2 pm to 9 pm under the theme: “Creole Fusion”, blending creole traditions with a festive flair in outfits that combine traditional creole elements with a modern colourful twist.

“Our team of dedicated officers will be on location at Jazz ‘N Creole 2024 to monitor the preparation, storage, and sale of food, as well as monitor both solid and liquid waste activities to prevent and minimize the risk of foodborne illnesses,” Senior Environmental Health Officer, Calma Louis said while addressing a Jazz ‘N Creole press conference recently.

She continued, “Our monitoring activities will also include inspection of food stalls on the ground of the festival as well as the executive refreshment areas.”

Louis reminded everyone that drinks are considered food by law, “so that all requirements pertaining to food must apply.”

“We know the bartenders of the vendors like to think that because they are not dealing with prepared food that they don’t need to be certified as food handlers,” she noted. “You are dealing with food, therefore if you are dealing with drinks you need to be certified as well.”

Vendors are again reminded of their responsibility to comply with the requirements of the food hygiene regulations.

“We expect you to be properly attired, that means you are not going to the event, so we are expecting you to dress with your aprons, your hair nets, no sleeveless, no long nails, no nail polish,” Louis advised. “Just come like you are going to vend…”

Furthermore, Louis stated that stalls must be thoroughly equipped with appropriate food, preparation equipment, and cleaning stations.

“A valid food handler’s permit and all temporary certificates should be on display in booths, in clear sight of the environmental health officer, patrons, and the media,” she explained.

Louis went on to state that the department also stresses the importance of vendor training and certification.

She pointed out that for persons who are desirous of being certified or re-certified there will be food handler sessions on Monday, April 29, at 9:30 am at the Dominica Public Service Union Building and Wednesday, April 1, at 9:30am

Louis urged vendors to take advantage of these opportunities.

“Persons vending are also cautioned against moving outside of the specific areas,” she warned. “I am saying so, if you are given an area for drinks, stick to drinks. If you are given an area for food, stick to food, and if you are given an area to prepare fruits stick to that area to avoid any cross contamination.”