Page 26 - CIJ Sept 2024 - Digital Edition

FOCUS

Setting Hygiene Practices in

Food Service

Having gathered expertise in India and abroad,
Murli Krishna, Independent Consultant in the
food servicing industry, highlights some essential

insights on the sectoral approach towards food
safety and hygiene in Asia as compared to the West.

he food for floors and walls is another
manufacturing and imperative area, as the facility cleaning stations in their design.
serving facility requires easy-to-clean surfaces, By placing these stations
needs to be designed unlike the materials used in
Twell as this is critical residential properties. Concrete strategically throughout the
facility, staff can quickly get to
to its optimal functioning. The flooring coated in a durable epoxy
first aspect to be considered for a or polyurethane resin will allow them to clean up a mess using
new facility is location. A facility staff to clean and sanitise the floor cleaning tools like mops, brooms,
should never be too far from the frequently and concrete masonry water hoses and cleaning agents.
source of its ingredients as it saves blocks with a block sealer or Signages, user manuals, fire
on transportation costs and ensures vertical insulated metal panels are extinguishers and phones would
that supplies stay fresh. Location, recommended for walls. Proper help employees handle critical
whether in urban, semi-urban or floor drainage systems like slot situations and ensure safety of
rural, also helps identify the kind and trench drains help manage the facility. Personal Protective
of pests in the area that need to be wastewater to prevent the growth Equipment (PPE) for employees
controlled outside of the facility. and spread of bacteria. Investing from hair nets to shoe coverings
in the production area are a
The layout of a food facility in suitable, quality equipment must. Changing PPE after using
design is next. A facility should will help minimise chances of the restroom is also ideal for
flow smoothly in a single, equipment failure. The right preventing bacteria from getting
streamlined direction, from the equipment will feature a stainless- into the production area.
beginning of the process till the steel construction that is more
end. This layout will allow staff resistant to bacteria and should be Food safety culture in an
to be more efficient and help easy to clean and maintain with organisation needs for all
avoid accidents and potential clean-in-place compatibility (not employees to move in unison
contamination. having to move it around). towards implementing hygiene
Sanitation stations at all Food facilities need to include procedures and must be driven by
the top management.
entrances which include lockers,
changing areas and hand washing
stations that all employees must
go through before entering the
production area can significantly
reduce the risk of introduction
of harmful bacteria into the
production facility. Temperature
and health checks in these areas
are also recommended.
Selecting the right material

SEPTEMBER 2024•Clean India Journal
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