Pan chicken time again!

Caribbean BRoilers recently held a two-day workshop at the Bureau of Standards to educate pan-chicken vendors on the importance of food safety and good preparation.

The aim of the programme is to teach the importance of sanitation and correct food-preparation methods, as well as facilitating their being brought up to the required standards of certified food sellers. Caribbean Broilers Group and Churches Co-operative Credit Union (CCCU) spearheaded the initiative, and are supported by National and Grace Foods, which are both suppliers of ingredients necessary in pan chicken meals such as bread and ketchup.

Important information

Those who attended the programme were active participants and, among other critical issues, recognised the multiple ways in which contamination could occur before, during and after the cooking process. Microbiologist Keynese Scott Pusey highlighted the harmful effects that can arise from a lack of proper sanitary measures being taken, with micro-organisms being an invisible, but possibly, fatal force.

Other presentations were also made concerning business practices, including good manufacturing practices in pan chicken preparation by food safety specialist Pearlitha Lumsden, who said "All of us, as public servants, have certain responsibilities to ensure that every last consumer will be protected." Karl Morrison, micro finance officer from the CCCU Ltd also addressed the matter of running of a small business.