JAMMU: An awareness programme on good hygiene and good manufacturing practices under Food Safety and Standards Act 2006 was organised here today.
The awareness programme was conducted by Dr Parvesh Kumar, Assistant Commissioner, FSSA, Food Safety and Standards Authority of Jammu division for the hoteliers of Jammu city.
Sumit Singh (Food Analyst), Dalip Singh (FSO), Ajay Khajuria (FSO), Hansraj (FSO), Parvez Ahmad and Executive Chef Anup Kumar were the key speakers. The main focus was on adulteration and on holistic approach of ensuring safe and wholesome food for the hotel guests.
Speaking on the occasion, Dr Parvesh briefed on safe food practices, personnel hygiene of food handlers and sanitation standards. He emphasized that food is a critical component of growth and FSSA Jammu is at the frontiers of using new technologies in order to ensure the safety of the same.
The speakers covered topics right from procuring raw food products, proper processing, proper storing, temperature control, safe cooking and there on serving to the guests. Avoid usage of taste additives and enhancers like MSG, mono sodium glutamate which are harmful to health.
To a question about edible food colours, Food Safety Officer briefed about the permissible range of approved food colour as per the Food Safety and Standards Act 2006.
Later, Dr Parvesh and FSO officials personally met all participants and thanked Executive Chef Anup Kumar, Operations Manager Deepak Singh Katoch and Team Ramada Jammu City Centre for organising, hosting and rendering excellent hospitality.
No comments:
Post a Comment