3 Types of Sanctions
IMMEDIATE CORRECTION- Correction on site however business still receives a warning (if you violate this consistently for example 6 times then this becomes a serious concern and operations can be ceased)
a. Proper use of gloves and hairnets
Food handlers must always wear gloves when handling RTE (Ready To Eat Food). Gloves should not be used to protect hands, but to prevent cross contamination.
Hairnets must be worn with no hair sticking out. b. Food separated and protected
Food must not be accessible by insects, rats, mice, or birds
c. Food and non-food contact surfaces be able to clean easily and must be hygienic
Must not have visible and non-visible dirt on the surface. Surface must be sanitized after use with cleaning product such as bleach.
(example: The INPS shows up in the morning and the cutting table is full of
the remains from yesterday)
d. Sewage and garbage properly disposed
Sewage drains in approved systems like sceptic tank or public sewage systems
Garbage bins with lid and emptied daily.
e. Proper labeling and expired goods
According to the label ordinance all food products must have at least the following
Product must be properly identified.
Proper name of the product
List of ingredients
Instructions for storage
Country of origin
Name and address of manufacturer f. Food in good condition and safe on sight
All food must be wholesome (i.e. eggs must not be cracked) and fit (eggs must not be spoiled) to eat.
g. Storage at proper temperature(hot and cold)
Food that is perishable must be stored either below 40 degr. F or above 140 degr. F. (Food will have to be put in a proper fridge/freezer or buy a new one right away)
h. Wiping cloths properly used and stored
i. Utensils, equipment and linens properly stored, dried and handled
1. 1-3 weeks to cure: Issue a warning with the obligation to remedy within 1 week – 3 weeks depending on violation
a. Food handlers certificate obtained by staff (personal cleanliness, contamination prevention etc)
Food handler certificate can be obtained by Steflogix
(Company on island Tel: 544-4381 Located Welfare Road in Colebay or
The course for managers is 1 whole day whilst the course for food handlers is
b. Adequate ventilation and lighting
Ventilation normally must be about 15 – 25 air changes per hour. Customers should not be able to smell what is coming from the kitchen.
Lighting should be at least 20 foot candles per hour. Daylight long light bulbs/ one or two per working table. You should be able to see what food you are preparing. Enough light for you to read a book on a cutting table.
c. Ware (utensils and plates) washing facilities installed, maintained and used
d. Water and ice from approved source and/or running water
By law all food establishment must only use water in their establishment from a Government approved source like GEBE. By alternative water source like from wells, cisterns, or from own water production, the Minister can issue a special permit.
e. Toilets properly constructed , supplied and cleaned
with tiles on the floor and on walls
sanitaire (toilets and hand washing facilities)
running water and soap
window or fan for exhaust ventilation
2. Stop operations where food is being handled and/or in a bar with an obligation to remedy within 1 week – 3 weeks depending on violation
a. Pest infestation (cockroaches, mice, rats, flies) as well as feces b. No running water available
Source: St. Martin News Network Top non-compliance topics Food Safety.