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