Food Storage Division Undertakes National Safety Programme

The Food Storage and Prevention of Infestation Division (FSPID) of the Ministry of Industry, Investment, and Commerce, is currently undertaking a National Food Safety Compliance Programme, aimed at certifying all major food establishments across the island.
Director, and Chief Food Storage Officer of the FSPID, Roy McNeil, says the programme, which started in May 2008 aims to ensure that the operations of food establishments, including restaurants and distribution outlets such as supermarkets and wholesales, which meet the requisite standards stipulated under the Food Storage and Prevention of Infestation Act, and Regulations, are formally certified.
The process of certification will also serve to guide the public to the establishments which have complied with the stipulations, and whose products individuals can take comfort in consuming, thereby safeguarding their health and welfare. The list of establishments certified are posted on the agency’s website at: www.fspid.gov.jm.
According to Mr. McNeil, the programme is advanced, with over 500 establishments in Montego Bay, St. James, St. Ann, and Kingston, visited by the Division’s inspectors between May and November last year. He added that the exercise, which will continue in earnest this year, will be an on-going one of vigilant monitoring.
“We are targeting the entire country, all of the major food establishments in Jamaica, which total thousands. All food establishments will be visited and certified and recertified,” the FSPID Director informs.
While the inspection and monitoring of food establishments has been a part of the FSPID’s activities over its 50-year existence, certification is a new feature. Prior to the process of certification, the proprietors of establishments inspected by the FSPID were issued with letters outlining their status, as to whether or not their operations were compliant.
“We have always been monitoring food establishments. However, we were not certifying them, and this (certification) came as a result of public demand, (persons) wanting to find out which food establishments are safe to consume products from. So we see it as a way of saying to the public, ‘these (certified) establishments have been monitored, they are in compliance with the law, and they are safe for food storage or for you to purchase food for consumption,'” Mr. McNeil informs.
Senior Food Storage Scientist in the FSPID’s Training and Information Unit, Tamara Morrison, explains that the inspections are conducted by officers attached to the agency’s Inspectorate Unit. The undertaking utilises a compliance form tailored specifically for the exercise, which was developed early last year. She points out that while, in the past, inspectors knew the key areas of focus, when conducting monitoring and inspections, implementation of the form, serves to streamline the process, ultimately leading to certification.

Senior Food Storage Scientist, Training and Information Unit, Food Storage and Prevention of Infestation Division, Tamara Morrison.

“It (certification) is based on companies that have passed the inspection process, which was developed from our Storage Act of 1958, and the (additional) Regulations of 1973. Once they have attained compliance, those establishments are issued with certificates,” Ms. Morrison outlines.
Stipulated areas of compliance the Senior Food Storage Scientist says include: securing food storage areas from rodents and insects, and, by extension ensuring that buildings housing these facilities are free of these pests. They also include storage of all foods and feeds off the floor and away from the walls of the facilities. Ms. Morrison adds that once establishments meet these pre-requisites, they are accorded certification.
“Certificates are valid for a year, though within that period, the inspectors may revisit these establishments to ensure that they are keeping in accordance with the regulations,” she points out.
Ms. Morison stresses that where establishments are deemed to be in breach of the regulations, a written notice is served on the proprietor instructing them to take the requisite corrective action. She explains that, depending on the nature of the breach, the proprietor may be given a timeframe, ranging between seven and 21 days, within which to respond. Thereafter, the premises will be re-inspected, and a determination made on whether compliance has been attained. The Division, she further says, may also resort to suspension of the establishment’s certification, depending on the nature and extent of the breaches, and where the party is deemed non-compliant.
Senior Food Storage Inspector, Errol Burnett, points out that in cases where extreme infestation of goods, or any other breach is found, an inspector will serve a notice of detention and disposal on the proprietor. He adds, however, that goods are not physically removed from the premises, but are effectively in the Division’s “custody”.
Where this development arises, the “detained” goods are either treated and released/returned to the owner, or disposed of. “Where disposal is carried out, this is done under our (FSPID) supervision,” Mr. Burnett adds.
In cases where operators of establishments take issue with any recommendation for action to be taken against them by the Division, deeming same to be excessive, Mr. Burnett says the Act and Regulations afford the party the provision of appealing the matter to the Minister with portfolio responsibility for the FSPID.
“The appeal must be made within seven days of the notice being issued, failing which that window of opportunity is closed. But in seeking recourse thereafter, that person can contest the matter in the civil court,” Mr. Burnett explains.
Mr. McNeil says that in an effort to make its work even more effective, the Food Storage and Prevention of Infestation Division will be reviewing the existing Act and Regulations. Special consideration, he adds, will be given to strengthening the penalties against persons who are in breach of the laws.