Quthing __ Food traders from various business types in Quthing Urban Council attended a one-day workshop on food safely to be held at the District Administrator’s Hall on Friday this week.

The training organized by the Environmental Health Division of Quthing department of Health was intended to equip participants with the knowledge and skills necessary to prevent foodborne illnesses.

Presenting on risk-based inspection (RBI) at the same event, the District Environmental Health Assistant Mrs ‘Makhotsofalang Ntekoa said RBI provides opportunities to build systems to prevent food safety incidents by identifying risk factors and assessing the effectiveness of control measures.

She said RBI in food business inspection covers building structure and condition focusing on walls, roof, doors and windows outdoor lighting, waste and garbage disposal to ensure that they are all in good condition for keeping from foodborne diseases.

Presentation on foodborne diseases and illnesses, the Environmental Health Assistant from Surveillance Division Mr. Thabiso Matlala said food illnesses are caused by among others ingestion of contaminated food, infectious agents such as bacteria, viruses and parasites.

He stated that thousands of people from worldwide mostly low- and middle-income couriers like Lesotho die from foodborne diseases, indicating that diarrhoeal diseases are the most common foodborne diseases.

He further said foodborne diseases are preventable and appealed to participants at the training to engage recommended measures to save lives, and maintain their good business reputation.

One of the participants at the event Mrs. Maelia Moseli from Amanzi Amtiti catering expressed gratitude for the training and recommended that more similar training be organized for other similar participants from other community councils.

Mrs. ‘Mabatho Sesoane from Sehlekehlekeng Butchery appealed to Environmental Health Division to facilitate completion of the construction of Urban council abattoir to address cases in which butcheries lack slaughter slab and currently slaughter animals for meat consumption at unprotected places of their choice which is a health risk.

Other topics covered at the training included responsibilities that help prevent food contamination, storage and refrigeration, food preparation and five keys to safer food.

Similar training will continue to Mt. Moorosi and Mphaki next week.