Food and Drink Businesses and their Role in Maintaining Health and Wellbeing.

By: Dr Mustafa Megrahi

Food and drink businesses represent one of the biggest sectors in the Welsh economy, and they form several different sub-sectors. Hospitality venues, tourist centres, their presence at universities, colleges, schools or language schools, and sports destinations, represent some of these varied businesses. In fact, there are more than 10,000 food and drink outlets in Wales - from restaurants to take away venues, from supermarkets and wholesalers to local ‘corner’ shops.

The above outlets play a vital role in the population’s health and wellbeing, since they are how almost all food and drink products are distributed to consumers in Wales. Making sure that food is served or delivered safely and healthily to all forms of different clients is crucial, and is a key component of business responsibility and compliance on the part of food and drink businesses. Having effective food safety management in place is beneficial in many ways: to meet regulatory authority requirements, to build the good name and reputation of a business and, ultimately, to increase its revenue and profits too. It also helps businesses identify the hazards that might affect the quality of food being sold and ensure that consumers are not adversely affected through one of several routes. Raising awareness of the importance of applying high health and wellbeing standards among food and drink handlers, should form part of a cultural change for such workers. In order that they understand their central role in health and wellbeing for all members of the community and, so as to play their part efficiently, they need to be trained on types of hazards and their control, and on the kinds of measures to be implemented for the specific business in which they are employed.

What are the hazards that might affect the health and wellbeing of consumers through food and drink outlets?

Microbiological hazards Different types of microbiological pathogens might be found in food and drink and cause contamination. These can be bacteria, viruses, parasites, mould or yeast. Their potential sources are people, pests, water, raw or unfit food, soil, dust or waste products. Such pathogens can get to consumers through hands, equipment, hand-surface contact, food-surface contact, or cross-contamination.

• Chemical hazards Food can be contaminated with chemicals, such as pesticides or weed-killers, as a result of inappropriate pest control or poor cleaning practices.

• Physical hazards Physical hazards include things which are potentially harmful such as packaging materials, glass, nails, or even stones.

• Radioactive materials Natural and artificial radioactive materials, emanating from the presence of uranium or thorium series elements, can come from sources such as nuclear accidents or tests and the disposal of radioactive waste to the environment, getting to human beings through ingestion or inhalation.

• Allergenic hazards These are usually protein substances which cause the body’s immune system to over-respond in certain individuals. Symptoms include, sudden weakness, abdominal pain or collapse. Food substances commonly containing allergens are: nuts, milk, soya, eggs, or gluten within certain cereals.

Measures to control hazards in the food and drink business

Each type of hazard noted above can be controlled through relatively simple means, as follows:

Microbiological hazards Effective instruction, supervision and training of food handlers, with clear separation of raw and ready-to-eat food, effective cleaning, and the use of disposable paper clothes or colour-coded clothing.

Chemical hazards A lockable area is highly recommended for chemical storage, separate from foodstuffs. Cleaning and pest control must never expose food and drink items to the risk of contamination.

Physical hazards Through satisfactory design, construction and maintenance, all old, worn, damaged or unsuitable equipment should be replaced. A glass breakage policy and a ban on the use of soft wood is also important in this regard.

Allergenic hazards Clear and full communication in the descriptions of dishes, drinks and their ingredients is a necessity. Listening to customers, checking that labelling is correct, using approved suppliers only, and suitable staff training are all essential prerequisites.

The systems needed within businesses to maintain health and wellbeing assurance levels.

Different procedures will help to improve adherence to health and wellbeing standards within food and drink businesses. One example is a food safety book, which includes guidelines on how to control cross-contamination, effective cleaning, chilling procedures, cooking norms and pest control implementation.

Atlantis Academy can play a role in improving health and wellbeing standards. The Academy is comprised of experts in training and education, translation, environmental protection and engineering, auditing and project management systems. In 2023 and beyond, Dr. Megrahi believes that post-COVID 19 economic strategies will have to deal with ongoing challenges: “There is no doubt that, nationally and internationally, governments and other public sector bodies will have to implement policies that reflect proper ethical standards in the way we utilise resources - human, financial and technical. In this way, we will be able to tackle improved health and wellbeing outcomes, reduce resource wastage, and deal with the complexity of cultural and social issues that impede human progress.” As the effects of the pandemic continue to affect large swathes of the world’s population, national and local officials will have to integrate ethical, solutions-based, and viable environmental policies, to reinvigorate all sectors - business, professional, science, civic and non-governmental organisations. It is in this vein, that Dr. Megrahi and members of his Atlantis team are working assiduously to realise their important and attainable mission.