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Your Money, Your Call
Cresencia Marjorie Chiremba
I HAVE been compelled to write about food in the last three instalments due to overwhelming feedback from readers of this column who are sharing their experiences.
Since I first addressed this topic, many readers have shared disturbing revelations about how some individuals and establishments are cutting corners in food preparation to maximise profits.
Following last week’s article, a concerned reader urged me to address the issue of using expired ingredients in food preparation.
Many consumers remain unaware of the dangers lurking in their meals.
It is no secret that expired ingredients pose significant health risks.
When food items pass their expiration dates, they become breeding grounds for harmful bacteria such as salmonella, E. coli and listeria.
These pathogens can cause severe illnesses, leading to symptoms like vomiting, diarrhoea, abdominal pain and, in extreme cases, death.
Despite the risks, some establishments and individuals in the food industry continue to use expired ingredients. This practice is often driven by the desire to cut costs and maximise profits.
However, the consequences of such actions can be dire, not only for consumers, but also for the businesses involved.
A single incident of food poisoning can tarnish a restaurant’s reputation, leading to a loss of customers and potential legal repercussions.
One of the primary concerns raised by consumers is the lack of consistent regulatory oversight on the use of expired ingredients.
While there are laws and regulations in place to ensure food safety, enforcement can be inconsistent.
There may be infrequent food safety inspections, and when they do occur, they may not be thorough enough to detect the use of expired ingredients.
If there is such oversight, there is a danger to public health and the undermining of consumer trust in the food industry.
Consumers should be vigilant all the time in ensuring that the food they buy or consume is safe.
Checking expiration dates on food products is a simple, yet effective way to avoid future health challenges.
Additionally, consumers should be aware of the signs of food spoilage, such as changes in colour, texture and smell.
There is a need for concerted efforts from both regulatory bodies and food businesses to prioritise food safety.
Regular inspections, stringent enforcement of food safety laws and transparent practices can go a long way in ensuring that expired ingredients do not make their way into consumers’ plates.
In Zimbabwe, the Public Health Act of 2018 provides a framework for food safety regulations, including the preparation and handling of food.
If a consumer contracts a disease due to contaminated food, they may have legal recourse to seek compensation for damages.
Conversely, food businesses have a moral and legal obligation to ensure the safety of their products.
This includes adhering to expiration dates and properly storing ingredients to prevent spoilage.
Implementing robust food safety management systems can help businesses monitor the quality of their ingredients and take corrective actions when necessary.
Training staff on food safety practices is also crucial.
Employees should be educated on the risks associated with expired ingredients and the importance of maintaining high hygiene standards.
By fostering a culture of food safety, businesses can protect their customers and build trust in their brands.
Cresencia Marjorie Chiremba is a marketing consultant with a strong passion for customer service/experience. For comments, suggestions and training, she can be reached at: [email protected] or at +263712979461, 0719978335, 0772978335, www.customersuccess.co.zw
Online Reporter