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Failing Food

Hygiene Audits – WHY?

sha Sridhar, Auditing a restaurant or a
Director at food business unit consists of
FoodChain ID, visiting the site and checking
opines that quality key areas which include the
Ashould neither kitchen, storage, utilities and
be perceived as a scientific or reception along with processing
technical word, nor as a physical area, utilities and changing rooms.
entity with a fixed position in Auditors observe whether the
space and time. It should be food, equipment, and surfaces
considered an essential aspect of are clean and well-maintained to Training is one of the most
any existing economic activity, ensure that there are no hazards important prerequisite programs
with direct impact on consumer, which could potentially risk the for a safe kitchen. Each food
producer, as well as product and client’s health along with product handler including the security
service. What are the possible quality and traceability. must be trained as it fosters a good
reasons why service providers, Food storage practices food safety culture throughout
like restaurants, fail food hygiene including FIFO (First in First any organization. Basic FoSTaC
audits? Out), FEFO (First Expiry First is a must along with ongoing
Today, hospitality and food Out), temperatures within danger trainings.
business operators are governed zones, chillers maintained within The verification of process
by FSSAI under various 4 degrees Celsius, freezers within compliance ensures that
regulatory checks namely the third -18 degree C and correct labelling regulations and industry best
party FSSAI or hygiene audits. on products are verified. practices are being followed.
They are accordingly graded with Checking staff hygiene is ‘Write what you do and do what
a point-based system. Companies another key element during an you write’ is true for any process
can also in go for GFSI based audit. This includes washing and ensures consistency at all
audits like the BRCGS and hands as and when they switch times. Quality control and quality
FSSC 22000, which have global from one work to other and assurance processes are validated
acceptance. after visiting toilets. Poor hand and verified in a set frequency and
Thus, audits are here to stay as hygiene has led to many fatal audits are planned accordingly.
these offer an independent third- enteric diseases. Ensuring staff They can be conducted by clients
as well as third party certification
party verification and are often is vaccinated against common bodies to ensure safe product
accompanied by certifications enteric diseases like typhoid, verification.
which are acknowledged globally. jaundice and any other prevalent
Restaurant or manufacturing diseases in the area is also part of In spite of best-efforts, hygiene
plant hygiene involves making the audit. audits can fail due to several reasons.
Here are some possible causes:
sure the restaurant has a clean and Clean as you go is the mantra
safe dining environment which always. It is important to not only 1. No clear sense of direction
not only protects customers from clean by removing dirt, but also from the top management,
food-borne illnesses but can also effectively sanitize by removing poor knowledge of food
save the restaurant’s reputation. the pathogen from all food contact safety standards and
For processing plants such as surfaces. A three-sink system requirements.
a meat or frozen food unit, (Clean-Rinse-Sanitize) is a must 2. Poor infrastructure, leading
temperature control along with for washing to ensure there is no to cross contamination e.g.,
FIFO is key for food safety. harbourage of pest activities. no cover on drains and

SEPTEMBER 2024•Clean India Journal
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