1. Food Hygiene related to Guest safety Milind Limaye Polchem Hygiene Laboratories Pvt Ltd, Pune, India

2. Assurance that food will not cause harm to the consumer when it is prepared and / or eaten according to its intended use. What is food safety ? The major pillar of food safety is Food Hygiene !

3. All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain What is food Hygiene ?

4. Safe Food and Safe Water Guest Safety Chef’s promise to every guest……

5. Guest Safety governed by Hygienic Quality…… Zero health hazard originating from food and water

6. Hygienic Quality principally depends on absence of “Disease Causing Germs” in food and water ……

7. Microorganisms Microscopic entities invisible to human eye Growth rate is very fast, double in number in 20 minutes at room temp.

8. Indian Scenario :Very challenging Intense summer High humidity Dust concentration Higher level of soiling in fruits & veggies Higher bacterial load in dairy, poultry, meat and fish All these conditions seriously compromise hygienic quality of food.

9. Internationally followed standard practices GHP : Good Hygienic Practices HACCP : Hazard Analysis and Critical Control Point ISO 22000 : 2005 and FSMS

10. Crucial aspects of food safety Raw materialsCold rooms UtensilsButchery Crockery and CutleryChopping boards Cooking surfacesJuicer AirAnd ……….. Water Temperature

11. The Most crucial is “Food handler” Hair, Skin, Eyes, Nose, Mouth, Ears, Hands, Feet, Clothing etc. Harbor and disseminate microorganisms.

12. Germs enter the food through Water Vegetables Dairy, poultry, meat and fish Air and dust Utensils Food handlers Active Passive

13. The entire kitchen and stewarding team must work towards one goal Higher Hygiene Standards Lowered microbial contamination

14. How to achieve this goal ? 1.Clean handling and storage of raw materials 2.Clean utensils 3.Clean processing 4.Clean handling of ready food

15. Clean handling and storage of raw materials Vegetables and fruits Separate cold storage for veg and non-veg raw material

16. Dairy, meat, fish, chicken and eggs Visual inspection Off-colour Damaged parts Change in consistency Sensory inspection by checking for foul smell if any Clean handling and storage of raw materials

17. How to achieve this goal ? 1.Clean handling and storage of raw materials 2.Clean utensils 3.Clean processing 4.Clean handling of ready food

18. Clean utensils Not only physically clean but also microbiologically clean

19. Clean utensils Crockery, plates, cutlery, glasses can be potential source of microorganisms if not washed, disinfected and dried properly.

20. How to achieve this goal ? 1.Clean handling and storage of raw materials 2.Clean utensils 3.Clean processing 4.Clean handling of ready food

21. 3. Clean processing Knives, chopping boards, trays, platforms, storage vessels, scoops, juicers Can develop biofilm (microbial slime) due to overgrowth of bacteria if kept unclean and wet for long time

22. 3. Clean processing Kitchen staff must take all clean precautions Washing and disinfection of hands after visiting toilets No ornaments in fingers Regular cleaning and cutting of nails No coughing, sneezing and nose blowing during cooking

23. 3. Clean processing Kitchen staff must take all clean precautions Covering head and beard Clean aprons and napkins Hand sanitation after every half an hour.

24. How to achieve this goal ? 1.Clean handling and storage of raw materials 2.Clean utensils 3.Clean processing 4.Clean handling of ready food

25. 1.Avoid touching ready food with bare fingers 2.Cover food quickly with cling film, foil or clean cloth 3.Never store ready food along with raw material 4.Use cleaned and disinfected plungers to serve

26. Effective pest and insect control Adequate fly traps Sealing minor crevices promptly in flooring, tiles, window panels etc. Rodent control mainly in Grocery, Store and Bakery

27. Water Treatment Process water Swimming pool Drinking water Water for ice machines must be free from coliform and E. coli contamination with proper treatment

28. Health problems associated with unsafe food Upper digestive tract: Nausea and vomiting Lower digestive tract: Cramps and diarrhoea Neurological signs: Disturbed eyesight, vertigo General symptoms: Fever, aches, malaise, weakness

29. Vulnerable Guests Infants Senior citizens Immuno-compromised people

30. Remember !!! Not all guests who consume unsafe food fall sick Only a small proportion may fall sick but that damages the reputation permanently

31. Food safety A team effort with a lot of common sense and a bit of science ! It is an ongoing battle that never ends !

32. info@polchemgroup.commilind@polchemgroup.com