My first post

The Mauritius Food Act 1998 stipulates that “any person who imports, prepares, supplies, distributes or sells any food which is poisonous, harmful or injurious to health…shall commit an offence”.

Food business operators throughout the food chain have the moral and legal responsibility to ensure food safety.  Good Agricultural Practices (GAP) on farms are required to minimise pesticide residue levels in crops. Good Hygienic Practices (GHP) on animal farms/slaughterhouses and fishing boats contribute to keep bacteria in raw meat and fish to low numbers. The continued application of food hygiene principles by food handlers involved in processing, storage, distribution and sale of food is critical to provide safe food to the consumer who is the final link in the food chain. Consumers have the responsibility to adopt good food safety behaviour when purchasing and handling food to draw the final line of defense against food poisoning bacteria.   Food handlers from farm/sea to the consumer’s palate need to work together to achieve food safety to prevent human suffering and protect human life.