Health, safety first with food and drinks

A VETERAN mixologist is reminding those who are in the business of preparing beverages at home for sale to the public, that they must do it the safe way.

Speaking during the launch of the fourth edition of the Art of Bartending Seminars, at The Coast Beach Bar, Worthing Christ Church yesterday, instructor David Barker reminded that while following traditional recipes to prepare food, natural juices and punches is okay, at the same time, following health and safety procedures must be seen as a priority.

“We have to be aware of the fact that, one, we are living in the tropics, and two, our climatic conditions change. Three, majority of the time when we are using these products they contain sugar and within the atmosphere you have yeast and heat. Then, you have your grandma’s recipe that you don’t know how to store, or how to keep it, day by day,” Barker said.

“Then you realise it goes off or it smells bad because of fermentation. Now, not only fermentation happens in this process, but bacteria can be formed also, with the things that you are using,” he added.

Barker suggested that those who are already involved, or may be interested in starting a micro food or juice business at home, should sign up for a programme, such as The Art of Bartending, to be taught the healthy and safe way to prepare their products, along with relevant marketing strategies.
“Now I am not saying that everybody who does natural juices doesn’t go through this process, but not everybody knows this. So what we try to do is to get your balance right, in order to provide a proper customer service,” he said. (AH)