 In the observance of Ginequil celebrations, the Ministry of Health, Wellness and Elderly Affairs would like to urge vendors and patrons to be extra vigilant when preparing, storing, purchasing and handling food and food products. In particular, vendors, food handlers, you must follow these guidelines to prevent foodborne illnesses. Wear adequate hair covering. Be properly attired to handle foods. Be in possession of valid health cards and valid temporary health licenses. Also observe the basic food safety principles which are keep foods at required temperatures. These temperatures are cold foods must be kept at 40 degrees Fahrenheit and below. Hot foods must be kept at 140 degrees Fahrenheit and above. Separate raw foods from cooked foods. Do not store drinks with fresh meats. Cook foods thoroughly in an effort to kill all bacteria. Keep all surfaces and environments clean, including your garbage and sure that they are stored properly in an effort to prevent rodents and other vectors and pests. Use safe water and products and ensure that the products are not expired. Wash hands regularly before, during and after food handling. Also wash hands after using the washroom. Have separate persons dealing with money and foods. Change gloves regularly. Refrain from wearing jewelry as jewelry is a vessel for bacteria and one can become ill as a result of jewelry being in their food, child or adult. Anyone can choke on jewelry so refuse from wearing jewelry during food preparation. Prepare foods as close as possible to eat in time and avoid storing foods at large batches. Cook foods at room temperature. Customers remember to take personal responsibility for your health and well-being in an effort to protect yourself from foodborne illnesses and food allergies. Bon fête to y'all.