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Under Section XIII Part 48 of the Food Safety and Quality Act, 2011:
- A person who handles feed and food products or materials which come into contact with them shall be subject to a hygiene inspection, including a periodic medical examination.’
- The inspection referred to in sub-section (1) shall establish whether such persons comply with regulations concerning health status, personal cleanliness and clothing’
Hence, the following provisions are recommended by The Gambia Food Safety and Quality Authority to all food business operators. Food business operators should:
- Present a certificate of fitness to handle food given by a certified medical doctor at the time of initial recruitment and then subsequently annually or after any prolonged period of sickness, for each operator engaged in the handling or manufacturing process
- provide a systemic monitoring of the staff by clinical examination of the arms, hands, face, throat and other exposed skin carried out by a medical practitioner with appropriate experience of food handling requirements
- Conduct a systematic monitoring, for potential Salmonella carriers (probably subject to frequent bouts of diarrhoea) by consultation with a medical practitioner for industrial medicine
- Enforce detection procedures for employees; like to carry Staphylococcus or Salmonellas by way of bacteriological analysis
- Provide medical treatment for those diagnosed positive with any of the above micro-organisms and temporary exclusion from process area, without penalty, so as to ensure staff confidence in and cooperation with scheme
- Temporarily exclude when justified, from process areas and medical treatment for employees with complex or purulent hand wounds or other clinical sign (coughing, diarrhoea, fever, etc.) (Without penalty so as to ensure staff confidence in and cooperation with the scheme)
- Ensure availability of first aid kits, regularly resupplied, to allow the treatment of wounds and their protection with protective bandage.
- Ensure that employees are aware of the need to report to management any health incident presenting a potential risk to the consumers