You all know about the news that The
Maharashtra Government on Wednesday extended
corona virus-induced lockdown
until October 31, however additionally said that hotels, restaurants, and bars
might be allowed to operate from October 5 with restrained capacity. Hotels,
food courts, eating places, and bars can operate from October 5 with the ability now
not exceeding 50 percentages or as prescribed by way of local authorities.
I herewith one good information
for the individuals who always consume out of doors in restaurants. Now it is
some time to change the regular behavior like before, we are going to open
hotels and restaurants, with the big demanding situations within the COVID 19
pandemic. It’s time to open with full of safety for yourself in addition to for
meals that you devour.
India is passing through a strategic development in relation to food and
beverages. Not simplest Indian home-grown brands but additionally foreign
brands are taking the Indian hospitality industry to greater heights. This
globalization of food tread has initiated a transnational system for food
production.
According to industry professionals, restaurateur earlier than COVID 19,
many neglects the value of safety in relation to serving food. They only
focus on taste and quality. The FSSAI law, which the government has
implemented, is still being debated as there are certain points that need to be
taken into consideration. For example, the pesticide law that seeks to regulate
the manufacture, quality, import, export, and sale of pesticides to control
pests, ensure availability of quality pesticides, and minimize contamination of
agricultural commodities with pesticide residue.
Food preparation groups inside the
hospitality area include hotels,
restaurants, cafes, bars, sandwich shops, and comparable businesses that put
together meals for customers to consume on-premises or for takeaway. the key requirement for these businesses is to show that food handling and
preparation processes are safe and to keep documentation to show this.
Good food hygiene guarantees that meals organized for customers are safe
to devour. It prevents harmful microorganisms which could cause severe
infection from contaminating food prevents pass infection, allows businesses
to conform with the law, and protects the popularity of the business.
The US FDA has analyzed
epidemiological information on food poisoning outbreaks and discovered that five major risk factors occur
repeatedly:
·
Improper
food-holding temperatures
·
Inadequate
cooking
·
Contaminated
equipment
·
Food
from unsafe sources
·
Poor
personal hygiene
There
is one saying by Mahatma Gandhi, “If you
want to change the world, start with yourself ”
Just like that
if we want to be safe in this pandemic then just start with the personal
hygiene Then whoever he is from whatever his business. This is the most important thing for the food handlers as well if they have poor personal hygiene in the
manufacturing premises then how our food is safe or in hygienic condition.
Personal hygiene for food handlers
Staff working in food handling areas must keep good personal
hygiene and be aware of practices and factors that can cause contamination of
food and cross-contamination. There may be a legal requirement for staff
training, such as with the US Food Safety Modernization Act.
Bacteria stay in and at the human body and people frequently
carry food-poisoning microorganisms on their pores and skin, of their noses, or
in their intestinal tract. Therefore, it is very crucial that food handlers
maintain themselves easy whilst working inside the kitchen and avoid unhygienically the habit that might spread microorganisms to the food they are preparing.
Personal hygiene factors to prevent the contamination of
food with bacteria, viruses, or parasites passed on by staff include:
HAND WASHING
The hands always directly contact the food during
its preparation and are frequently responsible for transferring bacteria to high-risk foods. to avoid cross-contamination foods, food handlers should wash their
hands frequently throughout the working day particular at the following times :
- After using the toilet.
- On entering the kitchen and before
touching any food or equipment.
- After handling raw meat, poultry, vegetables, and eggs.
- After handling waste food or refuse
.
- After coughing into the hands or
using a handkerchief.
- After smoking or eating.
- After combing the hair.
- After carrying out any cleaning task
The hand must be washed with hot water and liquid soap in basins
specially provided for this purpose. Don’t wash your hand at sinks that allocated
for food preparation. The hand must be thoroughly dried by using disposable paper
towels, a hot air dryer.
PROTECTIVE CLOTHING
Wear appropriate hygienic garb, such
as gloves, hair protecting, footwear, in which necessary
As ordinary clothing is regularly
infected with dust and hair, all food handlers need to put on clean,
washer-friendly, light-colored overalls, and apron to protect the meals this is
preparing from contamination. Lockers should provide for coats and outside
clothing that has to not be added into the meals preparation region.
Overall sleeves need to be securely
fastened on the wrists so they do not trail on surfaces or dip into food that
being organized hair should be stored clean and included with a net or hat to
prevent free hairs and dandruff falling into food.
JEWELRY
Food handlers need to no longer wear any jewelry other than
plane wedding ring whilst working in the kitchen. The pores and skin
underneath jewelry has a tendency to harbor microorganism, especially if it
is not thoroughly dried after washing, and there is the additional danger if
jewelry drop down during meals.
SMOKING
It is illegal to smoke in a commercial kitchen or while
handling open food. the main reason for this the people touch their lips while smoking and may transfer harmful
bacteria onto their hands so as to food.
NOSE AND MOUTH
Food poisoning bacteria called staphylococcus aureus are frequently carried in the nose and throat
of healthy individuals. Care must be therefore be taken not to cough or sneezing
over food or working surface because the droplets of moisture expelled may
carry large numbers of these bacteria. For this reason, a food handler with a
heavy cold should not handle high-risk foods.
Other habits that are unacceptable in the food room are: nail
biting, spitting, eating sweets and
chewing gum, tasting food with the finger or unwashed spoon, licking the fingers to
separates sheets of wrapping paper, or blowing on cutlery or glasses before
polishing them.
CUTS, BOILS, AND SEPTIC SPOTS
Any cut or sore must be covered with a colored
waterproof dressing immediately,
otherwise, it will quickly become infected. A blue or other dark-colored plaster
should be used in preference to skin-colored one as it will be seen more
easily if it accidentally falls into food.
Anyone suffering from septic cuts, boils and whitlows should
be not handle open food.
REPORTING ILLNESS
If the food handler feels unwell then he or she should report to
their supervisors or managers, particularly if the symptoms’ include vomiting or
diarrhea and high temp.
FSSAI Guidelines for Food Business Owners during COVID-19
Amidst these tough
times, it has become very critical and important that adequate safety norms are
adopted. In view of exponential fear of the spread of the virus, the regulator of
food business in India i.e. Food Safety and Standards Authority (hereinafter
referred to as the “FSSAI”) under the provisions of the Food Safety Standards
Act, 2006 (hereinafter referred to as the “FSSAI Act”) has issued Food Hygiene and Safety Guidelines for businesses during Coronavirus
Disease (COVID-19) Pandemic.
Some of the key norms and guidelines issued by the FSSAI in
this regard is listed as under:
- Screening
of all visitors/ employees/ workers at the entry point for symptoms of cold,
cough, fever, fatigue, breathing difficulties, etc.
- Submission
of self-declaration and regular monitoring regarding the health status of
visitors/ food handlers/ visitors.
- Preparation
of protocols/ guidelines to handle COVID-19 cases including the availability
of disinfectants, masks, gloves, isolation rooms, the listing of local
authorized hospitals, etc.
- Ensuring
highest personal hygiene standards to be adhered by the food handlers
including frequent hand wash with soap and water, use of alcohol-based
hand sanitizers, good respiratory hygiene practices to cover mouth and
nose properly by the use of face mask, use of gloves while handling food,
avoiding close contact with persons having symptoms of respiratory
illness, cleaning/ disinfection of work surfaces, reporting illness,
practicing social distancing by spacing out/ staggering work stations,
maintenance of a 1-meter gap between co-workers, etc.
- Frequent
cleaning and sanitation of area where food products are prepared/
packaged, waste disposal area, transport vehicles, service areas, etc.;
utensils, equipment, cutlery; high touchpoints like doorknobs, public
counters, handrails, etc.
- Steps
for cleaning to include rinsing with warm portable water, washing with hot
water (60 degrees ) followed by rinsing, treating with hot (75 degrees),
clean and portable water, air-drying and disinfection using common
disinfectants.
- Ascertaining
that ready to eat food items are not left unattended or open
- Employees
should wear clean uniform mask/ face covers, gloves, headcovers at all
times.
- All
food items are to be thoroughly washed in 50ppm chlorine and clean potable
water before storage.
- Minimum
1-meter distance is to be maintained by food handlers and consumers
including those engaged in buffet system, food delivery, food
transportation such as drivers, loaders, etc., food retail premises, food
packaging, etc.
This is time to be safe and reopened our business with the safety
and enjoy our life like before and if you are one of the food handlers then just read the book (
name is given in reference ) and FSSAI details information ( link in reference )
to understand your safety because of your personal hygiene is the most important thing for you and your costumers.
Then just stays healthy with your own hygiene and eat healthy, good food for a good mood.
References:
https://fssai.gov.in/upload/uploadfiles/files/Guidance_Note_Food_Hygiene_Safety_07_06_2020_Revised_10_06_2020.pdf
"Food Hygiene for Food handlers" written by Jill Trickett.
All images from startpage.com.
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