Jean-Marc Roman, owner/chef of the Café du Rhône in Haute Savoie, France, follows a longstanding tradition of preparing local products of top quality and freshness while also adhering to the five keys to safer food recommended by WHO. Patrons of his restaurant can enjoy the delicious local specialties Roman prepares, confident that their meal will not cause foodborne illness.

Read the photo story on food safety from France.

In the morning Roman receives a delivery of meat - vacuum packed in plastic to maintain freshness and prevent contamination – transported in a refrigerated truck by butcher Hervé Damien from the nearby village of Présilly. Photo: WHO/V. Martin

In the morning Roman receives a delivery of meat – vacuum packed in plastic to maintain freshness and prevent contamination – transported in a refrigerated truck by butcher Hervé Damien from the nearby village of Présilly.

Damien helps Roman carry the meat directly to the restaurant’s cold room, where it is kept at a safe temperature of 4 degrees Celsius until just before it is cooked. Photo: WHO/V. Martin

Damien helps Roman carry the meat directly to the restaurant’s cold room, where it is kept at a safe temperature of 4 degrees Celsius until just before it is cooked.

Cheese is a big favourite as dessert in France. Roman buys some of the cheese he serves from local farms. Here he selects fresh sheep’s-milk cheese from Jonathan Morard, who runs a sheep farm and produces cheese in the nearby village of Jonzier-Epagny.

Cheese is a big favourite as dessert in France. Roman buys some of the cheese he serves from local farms. Here he selects fresh sheep’s-milk cheese from Jonathan Morard, who runs a sheep farm and produces cheese in the nearby village of Jonzier-Epagny.

At the open market on Sundays, vendor David Ducloux offers a variety of vegetables, all produced meeting standards recommended by WHO.

At the open market on Sundays, vendor David Ducloux offers a variety of vegetables, all produced meeting standards recommended by WHO.

Before starting to prepare dishes for the restaurant’s midday service Roman washes his hands thoroughly with soap and water.

Before starting to prepare dishes for the restaurant’s midday service Roman washes his hands thoroughly with soap and water.

He also cleans all the surfaces where food preparation will take place.

He also cleans all the surfaces where food preparation will take place.

Vegetables are washed thoroughly before being sliced and cooked.

Vegetables are washed thoroughly before being sliced and cooked.

Roman is preparing one of his signature dishes, lamb rack with mixed vegetables. After trimming fat off the lamb and washing his hands again, he begins preparing the vegetables. He uses 2 separate cutting boards – one for meat and the other for vegetables – to avoid cross-contamination.

Roman is preparing one of his signature dishes, lamb rack with mixed vegetables. After trimming fat off the lamb and washing his hands again, he begins preparing the vegetables. He uses 2 separate cutting boards – one for meat and the other for vegetables – to avoid cross-contamination.

 

Food served at the restaurant is cooked thoroughly and at high heat to further ensure it is free of any contamination with germs that can cause foodborne illness.

Food served at the restaurant is cooked thoroughly and at high heat to further ensure it is free of any contamination with germs that can cause foodborne illness.

The lamb rack with vegetables is ready to be served to waiting customers.

The lamb rack with vegetables is ready to be served to waiting customers.

People in the lunchtime crowd at the Café du Rhône are enjoying the delicious dishes Roman has prepared, confident that their meal will not cause foodborne illness.

People in the lunchtime crowd at the Café du Rhône are enjoying the delicious dishes Roman has prepared, confident that their meal will not cause foodborne illness.

All photos: WHO/V. Martin

via WHO