Our system is called Green Light Serve Right. This system uses green, amber a red symbols at relevant control points to indicate good or go, think or hold, bad or stop. It is a visual approach to the training and understanding necessary to implement the goals of the leading standard.

Food and Health Environmental & Safety Laboratory Services Ltd [FHESL] In conjunction with Department of Public Health Services of Bahamas offers a Health Certificate Program. This a first non-government Food & Health safety in – training program, where Knowledge of Food and Health Safety of food handlers or the concern in with these area in establishment is been checked intellectually and physically by us imputing and providing knowledge of food safety in form of training and a medical test done by a government physician respectively, based on this a Health Certificate is issued and it’s valid for a year.

The HACCP program and the certification that we offer is known as Green Light Serve Right, as well as we [BFHSL] is in conjunction with Florida Restaurant Association, National Restaurant Association and NSF International Center for Public Health Education in the USA, that provides HACCP in the Bahamas through our HACCP certified Program.

1. Safe staff Certification - for line level employee
2. Servsafe Certification - For middle level management
3. HACCP Manager - For the top management

In an establishment, presently we do Standard and Specification Inspection on Food and Hygiene Safety in an establishment, and our present client in this program are Sun Manufacturing, Hilton Comfort Suite Esso-on the run, John Chea, Premium Patties, Lightbourne Bakery and some more new proposal are in addition to this.

In this program we do a case study about the present standard of food and hygiene safety in that establishment form there to implementing international standard o food safety in form of HACCP Bahamas in the establishment. In regards with the program briefly, I would like to mention that we check personal hygiene standards of employees, to the hygiene and safety standards of an establishment and equipments, and to the hygiene and safety standards of production to holding and to the delivery of a product. In addition to this we do microbial test [microorganism – culture swab] in the program, as well TBC [total bacterial count] level, acidity level, shelf – life of a product is carried out based on the request o the concern establishment. When we talk about shelf-life of a product that is produced or manufactured from an establishment to a customer it has a life duration period for a safe consumption. In regards to this you can notice date of production, date of expiry and the temperature to hold it before it’s consumed.

The shelf life of a product can be reduced by certain microorganism or mould and fungus, categories as parasitic or saprophytic growth, this releases certain toxin known as mycotoxin. In this some of them are health to life hazard if not diagnosed and treated properly. These moulds or fungus can contaminate dry, semi-dry, and liquid form of food when the food is not kept in the right temperature and when it’s not preserved with the right proportion of mixture. Whereas some like yeast is used for fermentation of food and beverages, in the other hand excess of this can reduce the shelf-life of a product. In addition to this we do Air quality testing, where we do fungus or mould present in air the areas affected in an establishment, we do food allergy testing an air-borne allergy testing.