Kerala: Handbook on food standards on cards

The food safety manual would also deal with steps required for protecting food preparation areas from pests.

THIRUVANANTHAPURAM: Food safety officials are bringing out a comprehensive handbook on food safety habits and standards for the Food Business Operators (FBOs) and consumers. The handbook will contain every little detail that is required for food safety. Simple matters like washing hands before handling food, while preparing food, after going to toilet and washing and sanitizing all surfaces and equipment used for food preparation will figure in the handbook. There will be specific focus on protecting kitchen areas from insects, pests and other animals. It will have guidelines on slaughtering of animals to ensure the area is kept clean and separated from the place where food preparation takes place.

The emphasis will be on additional controls, including personal protective gear required in the event of an outbreak of avian influenza to prevent health risks to human beings. Hotel owners will be sensitized on small but important steps, including proper cleaning of plates and utensils to ensure that micro organisms that can cause food poisoning and other health issues could be prevented. Special attention needs to be given on utensils used for eating and drinking and utensils that contain food. Sanitize cutting boards and utensils after they have been in contact with raw meat or seafood and proper cleaning and drying of cleaning equipment as micro organisms grow fast in damp places.

The food safety manual would also deal with steps required for protecting food preparation areas from pests. These include rats, mice, birds, cockroaches, flies and other insects besides pets like dogs, cats and birds as they carry micro organisms. Pests carry fleas and ticks on their feet, fur and feathers hence food needs to be kept in closed containers. Food safety authorities say that food business operators should ensure that they don't treat food in a way that makes it harmful for consumption. They should make sure that food quality is the same that is claimed by the provider. The idea is to prevent them from misguiding people by the manner in which food is labeled, marketed or advertised. In the event of any complaint, the unsafe food should be withdrawn or recalled at the earliest and information should be supplied to the consumers through leaflets or posters.