ITC standards
Not only for star chains, food safety is paramount to both small and large scale operators. For ITC, the rules are uniform across the procuring areas, storage rooms and work areas. Ajit says, “The 24 cold storage rooms at ITC are maintained at an optimum temperature. Engineers and chefs monitor to ensure there are no temperature fluctuations.”
[box type=”shadow” ]“Hygiene is very crucial to food that has a short shelf life and is involved with different stages of it such as procuring, storing and preparing it. The palette and hygiene go hand in hand. A clean kitchen is the basis for creativity, energy and inspiration to flow.”[/box]
The brand is suitably leveraged with a dedicated laboratory that keeps the food, water and air quality at optimum levels through random samplings and maintenance. A team of microbiologists, bio technologists and food bio technologists persevere round the clock to keep the premises clean and bacteria free. Two labs are dedicated on microbiology check for equipments, raw materials, fresh, finished food. The sensitive parameters such as temperature, moisture and water activity, air quality in kitchen and various service areas are maintained at optimum levels.
The lab also conducts random swab tests of on each individual handling food at the hotel. There is an exclusive work bench where the swabs and samples from different areas are tested. Especially, when large banquets are on, the samples are taken and almost everyone is kept on their toes for the preparation and service to live up to the untarnished reputation that has been ITC’s so far.
Ajit tells us that everyone in the organization understands the importance of cleanliness and the expected standards. “I am proud of the fact that the garbage room at the hotel is as clean as any cold storage in the hotel.” He establishes a tangible proof of his claim. A year before the branch’s opening, Ajit had visited the area, every single day for six months to ensure the parameters are established and followed diligently.
Quality checks
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“Hygiene is very crucial to food that has a short shelf life and is involved with different stages of it such as procuring, storing and preparing it. The palette and hygiene go hand in hand. A clean kitchen is the basis for creativity, energy and inspiration to flow.”[/box]
Stringency is an all-pervading aspect throughout the organization. From mandatory medical exam that each kitchen staff has to take every six months, there are checks conducted year round for the International certification, the Starwood audit, ITC audit, random lab tests and many more. “Even the manufacturers of cleaning products and equipments we use train us on how to use the products, what they are meant for and then cap it off with a validating check for the right usage,”Ajit tells us.
In fact, even ITC suppliers are cued to the brand’s expectations through a rigorous training so that the chain is intact and quality is in place. ITC also practices a rejection policy if products fall below expected quality standards.
The industry regulations are boosters that add more accountability and aspiration to each pla
yer in the industry. From the first food safety act to the most recent one, regulations keep the industry at a close watch. As a globe-trotter, especially, as a resident of Australia, that serves as a melting pot of food culture and cuisines, Ajit is of the opinion that India is very much at the forefront, complying with the prescribed regulations and safety acts. Going ahead, small establishments should look to have the best cost management approach to integrate food safety and hygiene in their systems, long term.
