Beaches TCI continues to promote excellent food and health safety practices through its Environmental Health and Safety Department as this week the all-inclusive resort held its third annual Food Handlers Screening in collaboration with Grace Bay Medical.
The food handlers screening includes the examination of the ears, nose, throat, teeth, scalp and hands to exclude infections liable to be transmitted by food. Beaches EHS Coordinator Shuntal Gibson says that through staff completion of this exercise the resort remains in line with applicable environmental and safety laws and regulations which states that at least once in every calendar year a person carrying on a food business shall at his own expense cause any person engaged in the handling of food to be medically examined.
According to Gibson well-trained food handlers can improve food safety and decrease risks and behaviors normally associated with foodborne illnesses and outbreaks. “It is part of our commitment not only to our guest but to our staff. We see to it that this is carried out annually and that the majority of our staff completes the program to ensure the highest level of health and food safety practices within the resort.”
Although the course would only be required for those who deal with the handling, cooking and serving of food, the EHS Department has ensured that persons who do not deal with food directly completed this certification as well.
“Our aim is that everyone in the stewarding, kitchen, dining room, weddings, food and beverage, bar and concierge department be screened.
However, it is very important that at least one person from each department, even those that do not deal with food directly are screened to reduce the possibility of food contamination and exposure to foodborne illnesses even more.”
A foodborne illness is a disease resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food. Such illnesses range from minor aches and pains to serious and life threatening complications.
Shuntal explained that the 1200 plus staff members that are certified make up more than 80% of the complete staff number. Grace Bay medical Certified Nurse Cynthia Joseph says that this year team members came in impressive numbers as the medical team examined more than 400 team members in the first week.
“It has been a very busy week for us but Beaches has for the past few years ensured that this exercise is carried out. The results have been impressive and as the program continues we plan to implement even more strategies to prevent food contamination and exposure to foodborne illnesses.” She added, “With this exercise, in the event something comes up we are able to inform the talent, send them to the nurses office where they are further examined and if there is anything that contradict proper food safety then that person is treated and put on leave until the concern is rectified, they then need to get do another screening for safety before allowed back on the premises. It is a very complex but necessary process and it ensure safety for all guests and team members alike.”
Shuntal says that with new Food and Safety laws in place the next step will be training for staff and proper food handling.
“This will take safety practices a step forward. We have used a method of training called Serve Safe before in the past and we plan to do it again pretty soon.”
