Page 42 - CIJ Feb 2024 Digital Edition

Kitchen hygiene

Bulk cooking to for identification, inhibition and
prevention of food contamination.
sub-batches In kitchens, the entire portfolio
In the typical cloud kitchen works on three premises of
model, where the customer needs regulatory compliance, adopting Eat Good – Stay Healthy,
to be supplied with food swiftly, basic HACCP systems and using that’s the Mantra and
products are bulk cooked and technology to inhibit and prevent what better way to do
sub-batches are created so that cross-contamination. Statutory this is by avoiding Cross
post regeneration it can be served guidelines include medical fitness Contamination
to consumers. If one small batch of food handlers, visitor logs
is contaminated, then the spread and temperature monitoring of
to other packed pouches can be sensitive products including those
prevented. The next step involved chilled, frozen and cooked to Meats, poultry and seafood have to
is improvisation of preservation prevent contamination. Continuous be cooked to appropriate internal
method so that product shelf improvement in food safety culture temperatures to kill harmful
life can be increased with the and awareness is the responsibility bacteria. Food thermometers verify
involvement of High Pressure of every stakeholder across all that the food reaches safe cooking
Processing or cold plasma levels of management. temperatures and avoid danger
technology. Tarun Bhatia agrees that the zones (5 to 63 degree C). Conduct
prevention of cross contamination regular training sessions to educate
Adopting smart must have the involvement and kitchen staff about the importance
packaging contribution of all handlers from of preventing cross-contamination.
Teach proper handling techniques,
Companies are developing smart the entire food chain, ‘from farm cleaning procedures, and the
to plate’. He lists a few essential
packaging with nanoparticles practices which can prevent cross significance of following food
which not only prevent cross contamination. safety protocols. Use of gloves,
contamination but also help to aprons, and hairnets minimize
enhance the product shelf-life by the risk of contaminating food.
maintaining the taste and textural Essential Practices Managers, chefs and supervisors
attributes of the food. Food-safe Separate food items by keeping must ensure that PPE is changed
bags and packaging for storage raw meats, poultry, seafood, and regularly and used appropriately.
is one of the common do’s which eggs away from raw & fresh food Finally, implement regular checks
need to be extensively studied and as well as ready-to-eat foods. Use
used. separate cutting boards, utensils, and audits to ensure compliance
and storage containers to prevent with food safety protocols.
Treatment of Raw contact between raw and cooked Challenges often arise in
materials foods. Colour-code chopping compact, bustling kitchens,
boards and utensils to distinguish
particularly when a single chopping
In food processing there between items used for different board is utilized for raw and cooked
are high, medium and low risk food categories. Wash hands products, along with vegetarian
foods. The treatment and storage frequently, especially after handling and meat items. Despite head chefs
guidelines, for each risk level raw foods, using the restroom, or and planners introducing color-
(needs to be adhered to). Typically, touching surfaces. Use gloves when coded boards, the constraints of
vegetables when washed need to be handling ready-to-eat food. Clean space and chaotic operational hours
sanitized. There are many kitchens and sanitize food contact surfaces, can lead to neglect of basic cross-
which want to reduce carbon countertops, cutting boards, and
footprint and use ozonation and equipment regularly to prevent contamination rules.
cold plasma technology for agro- the spread of harmful bacteria Addressing this issue requires
based products before dicing and and avoid cross contamination. comprehensive training, vigilant
cutting. Food items must be stored at supervision, and individual
With advancement in safe temperatures. Refrigerate commitment from chefs and
technologies and continuous perishable foods promptly and cooks. Only through the proactive
innovation, companies are maintain refrigerator and freezer implementation of proper protocols
utilizing ATP Hygiene monitoring temperatures at recommended can we guarantee the prevention of
systems and rapid testing kits levels to inhibit bacterial growth. such mishaps.

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