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11th March 2010
RAT-TALE
Sherlana Ernest

One morning last week, while having breakfast at a Bridge Street, Castries restaurant, some customers received an added “treat” they did not pay for. No, it was not the free fries or anything of that sort; it was a wholesome-looking-close-to-three-pounds rat! The rodent landed hard on a table at which customers were enjoying their morning meal!
One individual, who witnessed the melee, claimed that she was outraged and not at all amused. She also remarked that other persons present took out their camera phones to capture the never-to-be-forgotten moment. Yet this happening is not the first of its kind as complaints of rodents and other creepy crawlies are not uncommon.
In addition, this incident - though comical in some regard - is becoming a source of major concern. Customers query whether the places they frequent are safe to eat. Many persons confess that they look for printed licenses, while others admit they do not.
It is worth noting that there is a marked difference between a Health Certificate and a Public Health License. A Health Certificate officially establishes that an individual is fit to conduct business as a food worker.
On the other hand, a Public Health License is a license granted by the Public Board to a food handling establishment that has met its requirement as stated in the Public Health Food Regulations, No.70 of 1980.
All licenses expire on the last day of each year. Thus it is the responsibility of every food establishment to yearly submit an application for renewal of a license. If unsure, it is the right of the customer to ask, respectfully, that an establishment procure their Public Health license for showing.
Though health inspections and the requirements of the Public Health Board may seem like a nuisance, it should be taken into consideration that they exist to protect both restaurant owners and customers. Inspections are conducted at least once annually. And the purpose of inspecting food handling establishments is to ensure that public health and safety requirements as outlined in the Public Health Food Regulations are met.

 
 

It is a fact that restaurant ownership comes with a big responsibility. Part of that responsibility is making sure that the food provided is always fresh and the environment is clean in order to protect the health and safety of the public.
With the many complaints and concerns of restaurant and fast food customers, it is a relief to know that food businesses can be shut down by the Public Health Board for failure to meet the proposed requirements. The Public Board decides which course of action should be taken after reviewing report or notice.
The steps involved in complaint investigation are as follows:
1. Receive Complaint.
2. Record complaint.
3. Complaint passed to investigating.
4. Investigate complaint (48hrs), record, discuss findings and make recommendations.
5. Refer to appropriate unit.
6. Serve notice.
7. Seek advice CEHO (Chief Environmental Health Officer).
8. In the case of non compliance, refer to Public Health Board.
The process may seem long but it is worth the cause to ensure that an area where food is prepared and eaten is sanitary and safe. In light of the aforementioned, it is therefore imperative that food establishments that cater to the eating public comply with the regulations issued by the Public Health Board.

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