Public Health

Public health has been defined as “the science and art of preventing disease”, prolonging life and improving quality of life through organized efforts and informed choices of societyorganizations (public and private), communities and individuals. Analyzing the determinants of health of a population and the threats it faces is the basis for public health.  The public can be as small as a handful of people or as large as a village or an entire city; in the case of a pandemic it may encompass several continents. The concept of health takes into account physical, psychological, and social well-being.

That’s a pretty fair definition. In terms of hospitality and food service, or chefs and managers in general, it means a visit from the public health inspector. I personally have worked at both ends of the industry, from shoddy operators to Government sanctioned health care institutions. The degree of quality standards between the two is vast, Why? I personally believe the standards should be the same across the board.

If you want a closer look at the governing body in Ontario click here.

The mandate, vision and mission statement are interesting as well, if not a little vague;

Values 

  • credible: Trusted in what we do 
  • innovative: Creative solutions
  • responsive: Taking action
  • collaborative: Stronger together 
  • integrity: Acting honestly and ethically
  • respect: Valuing others 

Public health is a topic I could share tons of thoughts on, I’ve blogged extensively about this, click here to have a closer look. I’ll finish up with a few things to consider next time you visit your favorite food establishment. Check the bathrooms, if there clean, thumbs up. Check the general cleanliness of the operation, even ask to take a peek at the kitchen. Hesitation could mean they have something to hide. Hygiene in food service is so important, more so now than ever. Cheers, have a lovely Snday!