Food vendors who handle food must not only ensure that their health certificates are valid, but also have knowledge of how to handle, prepare, and store food safely. DVG’s Food Inspection and Hygiene Service continues to provide information on healthy eating, as food service remains a very delicate and risky process.
It is extremely important to pay attention to the type of food being served to the public and understand what factors need to be considered. For instance, soup is a type of food with inherent risks, and its temperature during cooking must be carefully controlled to ensure it stays at the right degree after cooking.
Mrs. Yvette Geerman, Head of DVG’s Food Inspection and Hygiene Service, emphasized the need for food vendors to seek information and feel free to approach her department for guidance on the necessary processes and steps they must take to prevent food from being served at dangerous temperatures that could spoil it.
“You can obtain the brochure ‘5 Steps for Healthy Eating,’ which contains advice and guidelines for all those who sell food. But we are always available to provide more information,” Mrs. Geerman mentioned.
