Page 39 - CIJ Feb 2024 Digital Edition

Kitchen hygiene

to quickly identify and remove
contaminated products from the
market, minimizing the impact
of potential outbreaks
Cross-contamination of pathogens
between raw and cooked food in
commercial kitchens can be minimized
by separating work areas, color-
coding systems, usage of gloves, and
collaboration with health authorities
to stay informed about the latest
regulations and guidelines related to
food safety. Active participation in
industry initiatives can help enhance
overall food safety practices.
Current technological
advancements to improve foodborne
Active participation in virus detection and control include Maintenance of proper
industry initiatives can help diagnostic tools using techniques temperature control
like Polymerase Chain Reaction
enhance overall food safety (PCR) and Clustered Regularly throughout the food
practices. Interspaced Short Palindromic processing chain is
Repeats (CRISPR)- based assays. crucial as inadequate
Abhinav Khobragade Nanotechnology provides an impetus
for enhancing sensitivity while refrigeration or cooking
blockchain and IoT enable better temperatures can allow
traceability in the food supply chain.
• Proper Storage: Ensure Advances in hyperspectral imaging pathogens to survive,
appropriate storage conditions and spectroscopy aid in detecting posing a persistent threat
for raw materials and finished contamination. Additionally, machine to food safety.
products to prevent microbial learning algorithms are employed for
proliferation data analysis and prediction. All the Ashutosh Jaiswal
• Regular Monitoring: aforementioned technologies ensure
Conduct routine inspections safer food products for consumers.
and microbial tests of personnel involved in the food
equipment, surfaces, and raw Challenges production chain. These hazards lead
materials to detect and address Challenges an organization faces to foodborne illnesses, outbreaks, and
contamination risks while handling seafood include the product recalls, posing serious threats
to public health and the reputation of
• Sanitation Programs: risk of cross-contamination. Shellfish food-related businesses.
Implement cleaning and and seafood allergies are common
The common challenges include
sanitation protocols for and the prevention of cross-contact microbial contamination, cross-
equipment and processing areas with other ingredients is crucial. contamination, inadequate hygiene
to eliminate potential microbial Sourcing sustainable seafood is practices, and temperature control.
difficult with customers routinely
sources seeking eco-friendly options. Maintenance of proper temperature
• Quality Assurance: Implement Availability and quality can vary control throughout the food processing
stringent quality control seasonally, impacting menu planning chain is crucial as inadequate
measures to maintain high and customer expectations. refrigeration or cooking temperatures
standards and reduce microbial Ashutosh Jaiswal, a Food can allow pathogens to survive, posing
contamination Safety Professional opined that a persistent threat to food safety.
• Supplier Verification: Verify in the complex world of food Common solutions to mitigate
the safety and quality of raw processing and preparation, the challenges include the incorporation
materials through assessments safety of consumables is paramount. of stringent quality measures, adoption
of suppliers and their production Biological hazards can compromise of HACCP principles, employee
training and education, strict sanitation
both the quality of the food and,
practices more critically, the health of protocols, and adapting newer
• Traceability Systems: consumers. Primary sources include innovations in technology and supply
Establish traceability systems raw materials, equipment, and even chain management.

Clean India Journal•FEBRUARY 2024 39
www.cleanindiajournal.com