|
 Jo
Seafood's
Award
Enjoy our
Fresh B.B.Q. Seafood with Thai
Dishes and get a culinary experience that you will never forget.
Come in and
enjoy the exotic taste of traditional Thai cuisine or relax in a
friendly atmosphere.
We are proud that the Jo
Seafood Restaurant have received in 2008
the price of "Clean Food Good Taste".
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"Mama" the cook from Jo Seafood Restaurant is
awarded with the prize in 2008. |
Since 1989, Department of
Health of the Ministry of Public Health together with Tourism Authority
of Thailand and Ministry of Interior who is responsible for all local
governments in provinces around the country have joined hands in a
project aiming at assuring the good sanitation of all restaurants and
street vendors in Thailand. The "Clean Food Good Taste" Project directly
benefits the people of Thailand while also reassures tourists that food
in Thailand is safe as well as looks and tastes good. Until the year
2002, 5,377 restaurants (of 11,731 applied) and 3,045 vendors (of 6,843
applied) have passed the criteria and been awarded the "Clean Food Good
Taste" logo to be displayed at their businesses. Thirty percents of the
awardees is randomly chosen and assessed twice a year. If good sanitation
is not found, the award and logo will be revoked.
The success of the "Clean Food Good Taste" Project is due to four great
strategies used: partnerships and co-ownership, quality assurance,
sustainability, and public awareness and involvement.
The project is designed to achieve three main
goals:
1. To reduce the
risk of
foodborne diseases
in restaurants, cafeterias and vendors;
2. To promote clean and good sanitary food service in tourist areas and
also around the country;
3. To support and encourage local authorities in managing for safe food
for consumers and tourists in their areas of
jurisdiction.
Strategies
The success of
the "Clean Food Good Taste" Project is due to four great strategies which
have been applied at all levels:
A. partnerships and co-ownership,
B. quality assurance,
C. sustainability and
D. public awareness and involvement.
A - Partnerships and Co-Ownership
Central: A
committee comprising of various agencies was appointed with the Director
of Food Sanitation Division, Department of Health being secretariat. The
joint project was established together with the Tourism Authority of
Thailand and the Ministry of Interior. The meetings agreed on the plan of
the project and representatives from regional offices and local
authorities were called in for briefing.
Regional: Seminars were conducted for involved agencies and bodies
to participate, exchange views and provide suggestions based on their
experiences. The action plan was then made. Regional offices co-ordinate
the works of locals and also provide technical and financial support to
local bodies.
Local: Restaurants, cafeterias and vendors are generally inspected
and controlled by local authorities that are empowered by the Sanitation
Act of 1992. Through this project, other partners are involved: the
private sector and consumer groups. First, interested food establishments
indicate their willingness to join in the project. Under this project,
the inspection is conducted by a team consisting of local officers, local
association of the food service or restaurants, and consumer groups. This
means all stakeholders have been involved.
B - Quality Assurance
Central: The
Committee sets procedures for quality assurance and specified roles of
each body. It also sets requirements and procedures for reports and
evaluation.
Regional: Each year, regional offices and Department of Health
will conduct random checks on 30 percents of the awardees around the
country to be certain that good sanitary condition is regularly kept even
after the logo has been awarded. So, consumers can be reassured that
restaurants or vendors that display the "Clean Food Good Taste" logo
always will serve safe food. Evaluation of the project is made yearly.
Local: Once the application to join the project is in, the
inspection is conducted according to different criteria set by the
Department of Health for restaurants, cafeterias or vendors. If the place
does not pass the inspection, improvement must be made as recommended by
the local officers. Ten samples are drawn, 5 from food, 3 from containers
and utensils and 2 from food handlers' hands. Rapid test for
coliforms
is used for bacteriological criteria. To be awarded the "Clean Food Good
Taste" logo 9 of 10 tests must be negative. The inspection is repeated
every two months.
C - Sustainability
Central: The Committee sets up a training course for local
authorities and food service personnel. Local authorities are authorized
and encouraged to execute duties as empowered according to the Sanitation
Act of 1992 in their areas of jurisdiction. Technical and financial
supports are given to locals as well as appropriate approach to different
areas are demonstrated for case studies. Research to support and improve
the project is conducted.
Regional: Hold training sessions for local authorities, food
service personnel, and consumer groups so that concept of good sanitary
practices is well understood and then correctly and efficiently applied.
Regional offices also encourage the formation of restaurants or vendors
associations and support them in the management of quality among the
members. Consumer groups are encouraged, informed, and educated to be
able to protect the right of community and consumers. Technical and
financial support are continuously provided for locals including support
for research.
Local: Forming partnership among local authorities, restaurants
and vendors association, and consumer groups in the area with continuous
training and practices resulting in continuous, self sufficient and
sustainable project.
D - Public Awareness and Involvement
Central: The Committee sets up plan for public campaign and
co-ordinate all the works as planned.
Regional: Regional offices arrange for appropriate channels of
media for public campaign to draw attention and create familiarity of the
logo and the project among consumers all over the country. Consumers are
informed that complaints can be made to regional offices or local
authorities or public media. Telephone number, mailing address and e-mail
address are widely distributed.
Local: Billboard is put up at the intersection of the main
streets. Public media also helps in reporting the progress of the project
and the names of establishment where award and logo have been revoked.
Consumers in the area are aware of the logo and the meaning it carries
and choose only the establishment with logo displayed. This social force
strongly helps pushing the project forward.
Food Sanitation
Standard for Street Foods
For the operation of street food vendors, 12 practices or standard of
operation must be followed. For restaurants this goes
up to 15, and for cafeteria 30. The following are food sanitation
standard for street foods.
-
Food
stall surface must be made from material that is easy to clean and must
be in good condition so as to permit easy and adequate cleaning. All
food preparation or cooking area must be elevated to at least 60 cm.
above ground.
-
Cooked food must be covered or stored in clean
containers to prevent contamination from insects or other pests.
-
Food
additives used must be those that have been approved by authorized
office such as FDA.
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Drinking water must be clean and fit for human consumption. It must be
kept or stored in clean and covered container with spout or draining
valve.
-
Beverage must be stored in clean and covered container with spout or
draining valve. Long handle ladle may be used.
-
Ice
must be clean and fit for human consumption. It must be kept in clean
and closed container that is elevated to at least 60 cm. above ground.
Long handle ladle is to be used to draw the ice and nothing shall be
cooled, or stored in this ice.
-
Wash
utensils with dish-washing detergent and rinse well under running water
or twice in two water basins. This operation must also be elevated to
at least 60 cm. above ground.
-
Spoons, forks, chopsticks must be stored in open containers with good
circulation with the handles up. This container must also be elevated
to at least 60 cm. above ground.
-
Food
waste and trash must be collected and removed.
-
Food
handlers must wear clean cloth and the shirt must have sleeves. The
cook must wear an apron and also a hat or hair net.
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Always use clean utensil to pick up or serve food.
-
Any
wound or cut on food handler's hand must be covered and protected with
water-proof covering to prevent transmission of disease.
References
1. Manual for the Operation
of Clean Food Good Taste Project 2001. Food Sanitation Division,
Department of Health, Ministry of Public Health,
Nonthaburi, Thailand.
2. Food Sanitation Standard for Street Foods. 2001. Food Sanitation
Division, Department of Health, Ministry of Public Health, Nonthaburi,
Thailand. |
