Health certificates, a requirement in food sales

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Extract from the article: In Togo, roasted meat is one of the most widely consumed street foods. Unfortunately, however, these foods undergo unhygienic operations during the manufacturing and sale process, which mostly lead to microbial contamination. As regards the.....

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In Togo, roasted meat is one of the most widely consumed street foods. Unfortunately, however, these foods undergo unhygienic operations during the manufacturing and sale process, which mostly lead to microbial contamination.

As regards the handlers of these foods, the roasters commonly known as "Tchin-tchingator", we observe negligence on their part, particularly in terms of hygiene. Such negligence can allow pathogens to come into contact with grilled meat.  In some cases, these pathogens can survive and multiply in grilled meat and cause illness in consumers. Most often, some pathogens come from the handlers themselves who carry them on their bodies or in their organisms. The mucous membranes of the nose and throat, purulent wounds and the skin can harbour many pathogens. When coughing, sneezing, or touching infected skin, germs excreted from the body are transferred to the product. It is important that all food handlers have regular medical check-ups to detect and treat any pathology. Priority should be given to the diagnosis of tuberculosis and typhoid fever.

The health certificate, an often neglected tool 

In the food sector, a health certificate is any document that attests to the good health of any person preparing or selling food in order to avoid direct or indirect contamination of food. It is usually drawn up by a doctor who verifies the person's ability to handle food after a medical examination. The health certificate usually states: "Fit to handle food".   Unfortunately, many roasters do not make this a priority. Due to the often high turnover of staff, the cost of testing and the less strict regulations regarding the control of this document. Many are less interested in issuing it to their staff and themselves before starting their business. Even if they do, the one-year renewal period is not respected.

Why is it necessary to have a health certificate?

Although often overlooked, the health certificate is an important tool for food handlers to play an important role in ensuring food safety throughout the production, processing, storage and preparation chain. Humans are vectors of microbes and are a major source of microbial contamination. Their health status, as well as that of the people who are in direct contact with the ingredients and foodstuffs, is essential to the control of food quality. It is the duty of all food handlers to obtain a health certificate as stipulated in Article 154 of the Togolese health code: « All food handlers suffering from any disease that constitutes a potential source of contamination must cease all professional activities until they are cured » to avoid any risk of food contamination. In order to ensure that hygiene rules are followed, medical visits should be systematic even if the person concerned does not show visible clinical signs. In addition to the diagnosis of tuberculosis and typhoid fever, other secondary diagnoses can be carried out such as KOP (cysts, eggs, parasites in stools), albumin and sugar in urine. If there is a suspicious cough or any other sign of disease, a medical visit should be made and access should be denied until recovery.

Source: VSF-Suisse