I want to know whether kitchen staff who have anything to do with food preparation wear proper, clean dust coats, hairnets, beard nets and clean latex gloves.
I would also like to know what the hygiene and cleanliness conditions are of spaces and places where food products are stored and how fresh food products sold to me are.
It would also be interesting to find out from the Department of Health how often these establishments are visited and inspected, if ever.
Your publication could grade these establishments, say, on a scale of one to 10 with regard to their food safety and hygiene standards. Those establishments that refuse you entry and access to their kitchens and storage areas could, for evaluation purposes, be graded “High Health Risk” establishments. That would entice them to join the party.
I am sure this proposal would be supported and welcomed by your readers and rattle some cages and ruffle the feathers of food suppliers.
Johan van den Berg
The Department of Health did not respond to our enquiries for comment.
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