Restauration de rue : « Donnez-nous les moyens de respecter les règles sanitaires », plaident les restauratrices
They are asked to respect health regulations. But with what infrastructure? Behind the street food stalls and small restaurants where thousands of Senegalese eat every day, women often work in conditions that complicate the application of good hygiene practices.
Gathered at the community forum on food safety, female restaurant owners denounced the lack of suitable infrastructure and called on the authorities to improve their working environment.
Food safety does not depend solely on the will of those who prepare meals. For restaurant owners, it also depends on the conditions under which they operate.
The Union of Women Restaurateurs of Senegal (UNAFES) deplores the lack of infrastructure in public policies and believes that restaurateurs remain insufficiently taken into account.
The observation is simple: how can we expect saleswomen to comply with health standards when they do not always have a suitable environment to work in?
The restaurant owners are therefore calling on the authorities to strengthen and improve their working conditions in order to allow them to sell food under better conditions.
The 5 Ms at the heart of best practices
During the forum, the importance of respecting the 5 Ms was reiterated.
Workforce: hygiene and practices of people who handle food.
Raw material: the quality and sanitary condition of the food used.
Materials: cleanliness and maintenance of utensils, equipment and surfaces.
Method: the preparation, cooking, preservation, transport and handling of food.
Environment: the environment, including water, premises, temperature, waste, dust and pests.
However, for restaurant owners, these rules cannot be properly applied without a suitable working environment.
Better planning rather than simply punishment
Their plea thus joins a broader issue raised during the forum: health security cannot rely solely on control and punishment.
It also involves creating the conditions that allow actors to respect the rules.
Improving infrastructure, facilitating access to a healthy environment and supporting restaurant owners in applying good practices thus appear to be essential levers.
Because behind every roadside eatery, there are also women and families who depend on this activity for their livelihood.
The challenge is therefore twofold: to protect the consumer without weakening those who feed him.
Commentaires (8)
Telle est la question.
Avant de s'attaquer à une activité l faut avoir l'habitude et la contrainte de se fier aux normes auprès des services adéquats pour TOUT PRODUITS MIS EN VENTE AU PUBLIC. CELA DOIT ÊTRE UNE RÈGLE INCONTOURNABLE PAS UNE EXCEPTION
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