Letter of the Day | Introduce food inspection disclosure systems

THE EDITOR, Madam:

The United States’ Centers for Disease Control and Prevention reports that food service establishments account for approximately 60 per cent of food-borne disease outbreaks. With food demand projected to rise by 70 per cent by 2050, the prevalence of food-borne illnesses is also expected to increase, highlighting significant food safety risks in both the formal and informal food industries. This requires innovative food safety solutions.

In developed countries, inspection disclosure systems are widely used in food safety monitoring but are absent in less developed countries like Jamaica due to logistical and psychosocial barriers. These systems, utilising letter grades, numerical scores, colour-coded cards, online lists, and media releases, clearly communicate a facility’s health status while maintaining a level of confidentiality. This empowers consumers to make informed choices and motivates food service operators to uphold safety standards.

However, implementation of these systems have challenges. Legal restrictions under the Public Health Act, its regulations, and the Secrecy Act, limit information disclosure. Additionally, designing a single system understandable to consumers with varying literacy levels is a major hurdle as well as cultural tendencies that prioritise personal connections and convenience over a facility’s health status may further reduce the system’s impact. To address these challenges, the Ministry of Health and Wellness should revise existing regulations to promote this level of transparency. Public education initiatives are also essential, along with a pilot disclosure system in each regional health authority that utilizes both words and symbols to cater to diverse literacy levels.

If effectively implemented, inspection disclosure systems can create a contingency between potential business and facility’s status by encouraging consumer choice and enhancing food service accountability. This ultimately promotes better hygiene practices to reduce food-borne illnesses. While Jamaica’s food culture may lead to a relatively slower adoption of such systems, sustained enforcement and education can pave the way for progress. It is critical to view these systems not as a punitive measure to food service operators but as a tool to enhance food safety, trust, and consumer choice. Ultimately, we are all part of the food supply chain – operators and consumers alike-and at some point, find ourselves in the role of the consumer.

NICQUE GRAHAM