Food safety: the "5 M" method, what you need to know!

Street food is part of everyday life for some Senegalese. But the health risks associated with this activity are real. That's why a guide to good hygiene practices for street food in Senegal, entitled "The Essentials," has been developed. It proposes the "5 Ms" method (Manpower, Environment, Equipment, Raw Materials, and Method) for different food categories, particularly rice and sauces. A simple framework for effectively combating food poisoning.

Workforce: impeccable personal hygiene

The first link in the chain is the operator himself. Thus, the recommended good practices are clear: Wash your hands systematically before cooking, plating or serving, wear clean clothes, comb your hair and avoid jewelry and long nails, refrain from handling food in case of illness and organize regular hygiene awareness sessions, in order to remind restaurant owners and sellers of the importance of these daily actions.

Environment: a healthy work environment

The preparation area must be clean and protected from external pollution. Cooking should take place in a location sheltered from contamination; tarpaulins, parasols, or shelters should be used to protect the site; surfaces must be kept clean; waste must be removed regularly; and sources of contamination such as sewage or landfills must be kept away.

Equipment: suitable tools and equipment

The equipment used is a potential source of contamination if it is not properly maintained. The recommendations are specific: thoroughly clean all equipment after each use, use only containers suitable for food contact, use lids to protect dishes, and provide utensils reserved exclusively for cooked food.

Raw materials: quality ingredients and water

Food safety begins with the choice of food. Vendors are required to choose fresh, clean and well-preserved products, to check the expiry date and appearance of the ingredients, to keep raw materials away from heat and insects and to protect cooked dishes with lids or domes.

Method: organization and professional practices

The preparation and storage method is crucial for eliminating bacteriological risks. The rules to follow are to cook dishes thoroughly to a sufficient temperature, keep them hot above 60°C until serving, cool leftovers quickly if they are not eaten, and reheat them thoroughly before serving again. In addition, serve in clean containers, avoiding hand contact.