Some aspects of food hygiene in the parish of St. Michael, Barbados

ABSTRACT

From the findings of the survey it was revealed that the majority of businesses were owner operated. Both the owners and employees indicated in the majority of cases that they had had no training for their jobs nor any lectures in food hygiene, although they all thought such lectures should be given. However, in reply to such questions as "What are the food bourne diseases", "What health criteria should a worker have to satisfy, before being allowed to work in the handling of food", "How important are flies to the foodhandler and what precautions can be taken against them?", the majority of the respondents were able to give satisfactory answers although a much lower percentage did not know. (AU)