How often have we complained of our long and very warm summer months? This kind of weather is an unavoidable fact, but these months also bring enjoyment due to outdoor activities and it is for this reason that we note a rise in street caterers, street and/or market food vendors and an evident increase in the number of domestic and commercial barbeques and other activities related to this season.
But these are not the only increases; I would mention that the workload of the Environmental Health Directorate, under the Superintendence of Public Health, intensifies drastically due to this temporary population growth resulting from increased tourism and the inevitable rise in seasonal activities.
My intention here is to raise awareness of how, collectively, as consumers and regulators, we can address the ensuing emerging risks through a few tasks regulated by this directorate. Here are a few pointers in achieving this.
A few years ago, the UK Food Standards Agency introduced the Safer Food, Better Business strategy (www.food.gov.uk/foodindustry/caterers/sfbb/) or, indeed, food hygiene in easily understandable and remembered terms.
This strategy is based on the four Cs principles: the most important elements to be remembered in food handling for avoiding food-borne illnesses. These are: cooking – achieving the correct temperatures during the cooking process; chilling – keeping food in the correct controlled temperatures; cleaning – an essential element in any hygiene regime and, finally, cross-contamination – the avoidance of exposing food to direct or indirect contamination.
The local annual Food Safety Week is similarly intended to raise the consumers’ awareness on topical food safety matters ( https://ehealth.gov.mt/healthportal/others/foodsafety_week/about_the_fridge_magnet.aspx ).
While these principles might very well be a legal requirement on all food operators, the public might do well to ensure they purchase their food from businesses, including within open markets, where such principles are practised. Equally important, the public should also strive to practise them.
As consumers, we should deal with businesses that we know have managements knowledgeable about food hygiene.
One need not be an expert. It only boils down to common sense.
The four Cs should be practised at all times with special attention during high-risk activities such as barbeques. Considering the environmental conditions where such activities are usually held, proper food handling, during transportation, storage and preparation, should never be sacrificed.
Despite possible lack of adequate lighting, as is usually the case in such instances, one should still ensure correct cooking. Do not leave anything to chance; the consequences may be alarming.
The following can never be overemphasised: keep hot food steaming hot; keep cold food refrigerated; cook/reheat food properly and keep food outside the temperature danger zone, that is, between 8- 63°C.
While on the subject of barbeques and as a side note, the Environ-mental Health Directorate intensifies its pest control activities, specifically on the beaches, during the summer season.
I, therefore, take this opportunity to remind all of their civic duty to take back with them any rubbish they generate during outdoor activities, rather than allowing it to lie on the beach or in open trash tanks.
Rubbish attracts rats, mice and other pests. Pest control is indeed one of the most frequent interventions required in addressing the circa 6,500 complaints that the directorate receives annually.
For a number of consecutive years, Malta statistically ranked in the top two places within Europe with respect to the quality of its bathing water. There are 87 official bathing sites around Malta and Gozo, which are clearly marked at the designated area.
These sites are monitored weekly through sampling, to ensure compliance with the required criteria ( https://ehealth.gov.mt/HealthPortal/public_health/environmental-health/health_inspectorate/env._hlt._risk_management/envhealth_bathingwater09.aspx ).
I take this opportunity to applaud the coordination, and thank other entities that jointly guarantee that any arising problems, which might give rise to contamination, are rapidly dealt with, thus avoiding undesired consequences to our clean, clear sea.
As regulators, it is our legal duty, but we would also appreciate the cooperation of businesses, particularly those in close proximity to the sea, in ensuring that none of their practices place a risk to the high quality of bathing water. This would also be for their benefit. The public is also invited to lodge complaints (even anonymously) if they note any activity t might be negatively affecting the cleanliness of our seas.
The Environmental Health Directorate enforces the Public Health Act, including the subsidiary legislation on management of public swimming pools (LN 129/2005).
Throughout the year, but particularly intensified during the summer months, environmental health officers audit registered pools to ensure their compliance with the law (list available at https://ehealth.gov.mt/ HealthPortal/public_health/environmental-health/health_inspectorate/env._hlt._risk_management/swimming_pools.aspx ).
Here, too, any contribution by the public regarding anything they notice, that might possibly be in breach of the law would always be appreciated. It would then be our duty to investigate.
While avoiding sounding like a scaremonger, I do, however, urge the public to always act vigilantly, particularly during these summer months when public health may be negatively affected by environmental conditions.
Most of the reported illnesses may be avoided with adequate preventive measures and a little extra attention. The public’s contribution and cooperation would facilitate the Environmental Health Directorate’s work and I assure you that everyone’s input would always be welcomed.
The author is director of environmental health.