DINAKARAN NEWS

DINAKARAN NEWS

People set up ICU units

Food safety department steps up hygiene standards

It has divided the city into four zones with two food safety officers each

THIRUVANANTHAPURAM: After the relaxations were announced by the state government, hotels and restaurants have resumed their operations in the city. However, people are reluctant to visit as they’re unconvinced about the existing hygiene standards. Addressing this concern, the Food Safety Department has come up with campaigns to dispel the doubts of safety post Covid-19 and also to ensure that the required safety and hygiene standards are being followed by hotels and restaurants in the city.

The pandemic has left people in fear and their concerns over food safety and hygiene have increased. 

“As part of this campaign, food safety officers have already started inspections in different hotels and restaurants in the city based on a clear set of instructions given to them. These include guidelines such as checking if the freezer is functional and temperature for ample preservation of meat and food is maintained. They also confirm if vegetarian and non-vegetarian food items are preserved separately and if the oil is being reused. As it is monsoon, the quality of water used also needs to be checked, “ said Alex K Isaac, assistant commissioner, Food Safety Department.

To ensure eateries follow the required safety precautions, the department has divided the city into four zones, with two food safety officers each, headed by a senior food safety officer. Regular raids are being conducted in these zones which include places such as Neyyattinkara, Kattakada, and Attingal and strict action is being taken against the offenders. Awareness programmes are also being conducted among hotel and restaurant owners to ensure social distancing. Besides hotels, street food vendors are also being instructed to follow safety standards.However, the food safety officials opined that complaints regarding food hygiene and safety have reduced drastically and eateries are taking extra care while handling food in the wake of the pandemic.

FSSAI: Do’s and Don’ts by Chefs and Food handlers amid COVID-19 outbreak

Among the many initiatives taken by the Food Safety and Standards Authority of India (FSSAI) during the COVID-19 outbreak, the FSSAI has now come up with Do’s and Don’ts for chefs and food handlers. 

Since restaurants and eating houses have been allowed to operate during the lockdown, the FSSAI to ensure that the food is cooked in a healthy, safe and clean environment has suggested the chefs and food handlers to take the following precautions: 

Do’s	Don’ts
Take bath daily before reporting to work.	Handle food when sick.
Wear clean and protective clothing, clean aprons, hand gloves, and head wear appropriately	Wear jewellery such as earring, bangles, rings, etc. while handling food, as they carry germs which may contaminate food.
Keep hands clean and nails trimmed. Wash hands with soap and clean (potable) water:  before starting work;  after handling chemicals;  after handling incompatible food products (for example, raw versus cooked or ready- to eat) or contaminated materials;  after breaks; after using toilet facilities.  after coughing or sneezing or blowing their nose;  after using telephone/cell phones, handling currency 3.7 after smoking in designated areas etc.	Prepare or sell food in an area prone to pollution such as effluent water, heavy smoke, hazardous waste and more
	Store hazardous substances such as fuel, chemicals, etc. near the food preparation area
	Use loose oil or spices.
	Keep food at room temperature for more than 4 hours. Do not resell leftover food the next day. It shall be discarded the same day

 A pictorial demonstration by FSSAI of Do’s and Don’ts for Chefs and Food handlers amidst Coronavirus Pandemic is as under: 

Further, the Authority has also suggested that the chefs and food handlers shall take the following precautions while cooking: 

• Cover wounds/ burns etc. with waterproof bandages. 
• Keep food premises clean, well ventilated, well ventilated and no water stagnation is allowed. 
• Carefully inspect fruits, vegetables etc. for freshness and quality before purchasing. 4. Procure packaged products from FSSAI licensed/registered vendors only. 
• Clean cooking surface before starting work. 
• Maintain temperature for selling chilled beverage & cold dessert, appropriate temperature shall be maintained. 
• Use clean (potable) water for washing, food preparation, drinking, cleaning of utensils, etc. In case storage is required then it should be stored in clean containers. 
• Segregate raw/cooked and vegetarian/non-vegetarian foods at all times to avoid cross-contamination. 
• Cook and reheat food at right temperature for adequate time. 
• Use equipment, containers, utensils, chopping boards, knives, cutlery, and serving spoons, of food-grade quality. Sanitize the equipment’s before use. 
• Provide facility for hand wash to customers away from food preparation and service area. 
• Dispose waste regularly. Keep bins covered and clean them regularly. 

FSSAI has allowed FBOs to operate during the lockdown period to ensure that regular supply of food to the general public is not disrupted. However, FBOs shall ensure that abundant caution is taken while manufacturing and packaging food items and follow the aforesaid safety measures in order to avoid further spread and transmission of the virus.