Rashawn Llewelyn

Food and Nutrition

1. Departments that are responsible for food and nutrition standards

a. Bureau of Standards
Bureau of Standards Jamaica is a statutory body established by The Standards Act of 1969 to promote
and encourage standardization in relation to commodities, processes and practices. Bureau of Standards
Jamaica is responsible for facilitating the timely development, promulgation, promotion and
implementation of national and regional standards for goods, services, processes and practices.
b. Ministry of Health
The Ministry of Health (MOH) is the pre-eminent Government organization whose mandate is To
ensure the provision of quality health services and to promote healthy lifestyles and environmental
practices.
The Ministry, together with its Regional Health Authorities (RHAs), Agencies and related organizations
make up the public health system and are responsible for health care delivery across the island.
The vision of the ministry is: Healthy People, Healthy Environment. It is one which envisages a
health system that is client-centred and guarantees access to quality health care for every Jamaican, at
reasonable costs, and which takes into account the needs of the vulnerable.

c. Public Health Department

Public health is the science of protecting and improving the health of families and communities through
promotion of healthy lifestyles, research for disease and injury prevention and detection and control of
infectious diseases. Overall, public health is concerned with protecting the health of entire populations.
These populations can be as small as a local neighborhood, or as big as an entire country or region of the
world.
d. Food and Drug Organizations
A government agency established in 1906 with the passage of the Federal Food and Drugs Act. The
agency is currently separated into five centers, which oversee a majority of the organization's obligations
involving food, drugs, cosmetics, animal food, dietary supplements, medical devices, biological goods
and blood products

2. You are in charge of the emergency management team for natural disaster in your community.
a. Explain how you would carry out the following:

Rashawn Llewelyn

Food and Nutrition

Identify Vulnerable Groups

Children, pregnant women, elderly people, malnourished people, and people who are ill, are particularly
vulnerable when a disaster strikes, and take a relatively high share of the disease burden associated with
emergencies.

Monitor left over foods for quality

Check all foods to make sure that there is enough to share for everyone. Check if the food was stored
properly and look for expire dates on tin foods. If you suspect that food is spoiled it should be disposed
of immediately.

Plan and Distribute Food

When distributing food you should have a steady plan on how you would go about doing so. Always
make sure that no one person gets more than anyone else. Each person should get an equal amount.

Label and Storing Food

When storing food always make sure that there are no chemicals in the food storage area. Foods should
be labeled correctly to prevent improper use.

Ensuring Safety of Food Supply

Foods that are perishable should be used as soon as possible to ensure that they do not spoil on you. To
keep food safe store them correctly above ground, away from the wall and not too far in the ceiling.
Foods and chemicals should not be stored together and should be labeled correctly.