By Titilayo Kupoliyi
Food is essential for human survival as it provides energy, nutrients, and materials for growth and repair.
The timing of intake of food is categorised into three major parts, which include breakfast, lunch and dinner.
Most times, people prepare their meals at home, while for some reason a lot of people patronise eateries and bukaterias.
Whichever might be an individual’s choice, it is important to note that, meals must be prepared in a hygienic environment.
Maintaining hygiene when cooking food is crucial to prevent the spread of bacteria, viruses, and parasites that can contaminate food through improper handling.
Sadly, however, there have been reports of food vendors engaging in unhealthy practices. The recent one is the video of a lady trending on social media who was seen urinating in the stew meant for her customers.
However, she claimed she was using her urine to cook for her husband, not customers, as an act of revenge.
“I have been cooking with my urine for over five months now to feed my husband with it because I was angry with him,” she said. “The food was not for my customers. I regret my actions and I ask the whole nation to forgive me.”
The video was just one of the numerous allegations against food vendors.
Reports have shown that some add harmful substances in the processing of Fufu. These substances include detergents, bar soaps, bleach, alum and potash to speed up the softening of the cassava, while some add tablets to soften meats while cooking.
Speaking on the development, a nutritionist, Dr. James Oloyede stated that mixing soda, detergents, and other toxic substances with cassava roots could lead to kidney failure, renal damage, and even death.
Describing the substances as a “slow poison,” Oloyede noted that people who consumed fufu made with such substances were essentially dying gradually. (Punch Online).
Contributing, the President Environmental Health Officers Association of Nigeria, Oyo State chapter, Mr Tijani Adegoke highlighted some criteria for eateries and bukaterias.
“We need a self-closing door so that all these domestic animals would not have access to where the food is being prepared”.
“A hygienic food cafeteria must have a good source of water supply and a container where they will be turning the water and where people eating in such premises would be collecting water either for washing of hands, and other domestic purposes. Such containers should be provided with a uniform water collector”.
“It should have a clean kitchen with adequate ventilation either artificial or natural”.
” It should be provided with washing hand basins and soap”, There must be a store well and dunnage”, where food items will be arranged”.
“There must be a clock room, where the workers dress and undress themselves, where they put on an apron and protective devices or materials while working”.
Mr Adegoke maintained that there are laws that guide the services of food vendors in the country as well as penalties for offenders. These laws include the National Policy on Environmental Sanitation 2008.
National Environmental Practice Gazette 2016, 2005 Revised Version. Edit of 2004, Oyo State Food Preparing Edit, Public Health Law.
The environmental health boss emphasised that the penalty for sanitary offenders regarding the preparation of food for commercial purposes depends on the level of the offence.
The penalties vary from the sealing of the premises to the prosecution of offenders. The offender might be placed on fine or given a term of prison ranging from three to months to six months.
The person may be asked to report to the office of the environmental health officers until certified fit to prepare food for the public.
Mr Adegoke reiterated that the Environmental Health Association in Oyo State is planning training for food vendors on ethics in preparing food for public consumption.
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