Q2. Why is food safety important around Carnival time? A2. Food safety may be compromised around Carnival time because of several reasons some of which include insufficient time and care taken to prepare food, negligence, shortcuts in cooking, improper observance of time-temperature relationships, cross-contamination, poor personal hygiene, improper cleaning and sanitizing and distraction caused by revelers.

Q3. How does food safety at carnival impact on children? A3. Children represent one of the special target groups. They are particularly vulnerable to infections and injury because they have sensitive immune systems that make them susceptible to infections. Foods if not prepared properly and under unsanitary conditions and poor hygiene can be a major source of pathogens or infective agents.

Q4. What can be done to prevent exposure of children to foodborne diseases during the carnival time? A4. Children can be prevented from exposure to foodborne diseases during the carnival time by adopting the following: „« Monitoring and controlling the source of food consumed by children during carnival time. Food should either be prepared at home under stringent hygienic conditions and/or bought from reputable known vendors and food handlers, who have valid food badges, demonstrate and prepare food under safe hygienic conditions and operate in a sanitary manner. „« People who prepared food at home should observe the following: (i) Prevent cross-contamination, including handwashing, proper cleaning and sanitizing and properly storing raw food below ready-to-eat food. (ii) Minimize the time food is exposed to the temperature zone. The temperature zone exists whenever the temperature of a potentially hazardous food falls between 5 „aC and 60 „aC. This temperature zone favors bacterial growth, which may cause food poisoning. Foods may be kept out of the temperature zone by adopting the following: „X Refrigerate raw, highly perishable and potentially hazardous food immediately after delivery. „X Cook foods thoroughly. „X Keep food hot until it is served. „X Thaw frozen food under refrigeration. „X Reheat food adequately. „X Make sure food is at a safe temperature when it is transported, delivered or consumed. (iii) Maintaining good personal hygiene. Food handlers should be trained to wash their hands properly and often enough to prevent cross contamination. Persons with cuts, burns and sores on their hands should not handle or prepare food. Touching body parts and wearing jewelry should not be prohibited in the food preparation area. (iv) All equipment and utensils should be cleaned and sanitized before, during and after cooking and maintained in a good state of repair.

Q5. How should food be displayed for sale to children and the general public during Carnival? A5. Food displayed for sale must be: „« Protected against all sources of contamination. „« Securely wrapped. „« Covered by lids or protected by a sneeze guard.

In service areas, there should be: „« Utensils available so that consumers are less likely to touch the food by hand. „« Utensils should be replaced by clean ones on a regular basis.