Page 46 - CIJ July 2024 Digital Edition

HYGIENE

Food Safety & Service Challenges

during Monsoon

Food safety and hygiene become crucial to ensure
zero contamination of raw and prepared food
items during the monsoon. Ritu Doshi, Cluster
Hygiene Manager at Hyatt Hotels Corporation,
Goa, shares her thoughts on best practices in
food service and hygiene during the monsoons.

he monsoon season, suppliers and inspecting raw contact surfaces, equipment,
though welcome materials for quality and freshness and utensils to prevent cross-
after the heat, before acceptance; Prioritising contamination. Use approved
poses significant suppliers who follow good sanitizers and disinfectants
Tchallenges, especially agricultural practices (GAP) and effective against a wide range of
in maintaining food safety and have proper hygiene and sanitation pathogens, and follow manufacturer
hygiene standards. measures in place; Conducting instructions for correct dilution

Heavy rainfall can lead to visual inspections of fruits and and application. Train staff on
flooding and waterlogging, vegetables to identify signs of proper handwashing techniques,
infestation, such as holes, tunnels,
increasing the risk of waterborne or presence of larvae; Storing personal hygiene practices and
contaminants such as bacteria, raw materials in clean, dry, and food safety protocols to reduce
viruses, and parasites entering well-ventilated areas to prevent the risk of contamination during
raw materials, especially fresh moisture accumulation and food handling. Provide protective
produce and water sources. microbial growth; Using proper gear such as gloves, hairnets, and
High humidity levels and warm storage containers and packaging aprons to prevent contamination
temperatures provide favourable materials to protect raw materials from personnel. Review food
conditions for microbial growth from physical and environmental handler’s health status periodically
on raw materials, including fruits, contaminants; Implementing to ensure that he will be free
vegetables, grains, and spices, FIFO (first in, first out) inventory from any communicable or non-
leading to spoilage and potential management to ensure older raw communicable diseases which
foodborne illnesses. Chemicals materials are used first, minimizing could be a source of biological
from agricultural fields, industrial the risk of spoilage and ensuring contamination. Ensure the quality
areas, and contaminated water that the fresh produce like and safety of water used in food
sources can introduce chemical cruciferous vegetables is cleaned preparation and processing by
contaminants such as pesticides, & checked well since it has high testing water for potability. Treat
heavy metals, and pollutants into chances of worms during the water sources regularly.
raw materials & water, posing monsoon. By implementing best practices
health risks to consumers. Debris, Cleaning and sanitization in sourcing, storage, handling,
soil, insects, and other foreign protocols need to be followed cleaning, and personnel training,
materials carried by rainwater or too. Ensure all fresh produce like food service providers can
wind can contaminate raw materials vegetables & fruits are washed safeguard consumer health and
during transportation, storage, and and sanitized before being stored uphold their commitment to
handling processes. to avoid any cross contamination. delivering safe and high-quality
Some mitigation strategies Implement regular cleaning and food products, even during the most
include choosing reputable sanitization protocols for food challenging weather conditions.

JULY 2024•Clean India Journal
46 www.cleanindiajournal.com