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Importance of Food Hygiene during COVID | Sattvik Foods

Importance of Food Hygiene during COVID

We are undergoing a bizarre situation globally. The Coronavirus has already transformed our way of interaction and food production. The possibility of food borne transmission is a concern with each new growing infection. According to the present evidence, the Coronavirus appears to spread as human to human transmission, through close contacts, respiratory droplets, or indirectly through contaminated surfaces that comprise viruses and there is no report of Coronavirus pandemic has been associated with the transmission through food. In the case of Coronavirus, the prime risk engaged in human to human transmission amid food management is from close contact with consumers or food handlers. Thereby, food hygiene during the COVID-19 pandemic is necessitous.

Why Is Food Hygiene Necessitous During COVID-19 Pandemic?

Proper disinfection and cleaning of the food managing environment are more necessitous than ever. Every food processor must apply GMP (Good Manufacturing Practices) and GHP (Good Hygiene Practices) as suggested by FSSAI to make sure food hygiene and safety in food establishments. Compliance and application to these food hygiene and safety measures can be strengthened by getting Environmental monitoring programs that are basic trends to make sure food hygiene and safety.

There is growing identification that the environments of food processing facilities and other built environments utilized in food making and deployment can be vital sources of chemical pounds, biological agents, and physical dangers that may badly impact food quality and safety.

The spread of Coronavirus has affected the wellbeing, health, livelihoods, and nutrition of the globe and will have long-lasting impacts on people. Nutrition is the strength of human health and growth. The economic, environmental, and nutritional effects are the prime concern of transforming client choices in food safety.

There is also a growing awareness of the connections between dietary options and food demand, worldwide food safety, and environmental results like climate change and water use. There is a requirement of understanding how customer choices for food and drinks are changing and what the associations are for the future. Unhygienic food can lead to poor nutrition. Thereby, manufacturing hygienic and safe food is necessitous to make sure good nutrition.

The food industry’s safety guidelines and standards are emerging and are getting upgraded for matching the global food security standards. In this present Coronavirus pandemic, it’s vital to boost the microbiology testing of the ambiance, personnel hands, and food processing surfaces, to make sure secure food processing ambiance. Environmental sampling activities and environmental monitoring programs can meet many purposes like the authentication of cleaning efficacy and identifying the existence of pathogenic organisms or spoilage in the environment.

Sometimes, environmental monitoring programs in practice include many tests – from indicator organisms and ATP to allergens, spoilage organisms, and pathogens – conducted on different samples gathered across a facility at different time points and with changing frequencies. Basic programs like Environmental hygiene monitoring and pathogen environmental monitoring should be encouraged across the global food industry. Global food standards should concentrate on microbiological techniques alongside chemical techniques. Traditional microbiology testing takes more time for outcomes thereby it’s time for rapid methods to maintain food hygiene during COVID19 for better food safety.

Top 6 Ways to Reduce Food Waste in Your Restaurant

Top 6 Ways to Reduce Food Waste in Your Restaurant | Sattvik Foods

Running a restaurant business needs a lot of dedication. You need to handle your employees, balance your finances, and order ingredients on time. Wastage of food is an increasing issue these days. As per estimation, almost 1.3 billion tons of food are wasted worldwide, 40% of which belong to the food businesses. If you know the ways to reduce food waste in your restaurant, you can help the environment and save your business money in the long run.

Here’s How to Reduce Food Waste in a Restaurant

1. Preserve food properly

Ensure that your fridges and freezers are run at a suitable temperature. Make sure to store low-risk foods always on higher shelves than high-risk ones and keep storage areas tidy and clean. Food preservation under suitable conditions is required for storing their quality and hindering bacterial development – both of which can cause food waste.

2. Abstain from over-purchasing stock

Make sure to only buy the ingredients that are useful for your business. You can purchase in bulk if the supplier offers a good deal, but it can leave you with more than the food you require.

3. Control temperature

For food safety, good temperature control is required because it prevents the development of dangerous pathogenic bacteria. Moreover, it means that food waste has less possibility as the food cannot spoil. This incorporates cooling hot food fast, heating food again to the appropriate core temperature, preserving high-risk food in freezers and fridges, and hot or cold holding at a secure temperature.

4. Compost food waste

Consider composting food scraps you cannot use. It’s a viable option for your eatery. A few food businesses utilize compost from their kitchen for enriching the soil in veggie and fruit gardens or as a natural fertilizer that is used for landscaping. Composting food waste also lowers your waste removal bill and environmental effect by removing waste from the landfills.

5. Donate food

In case you have products that are still good for consumption but you cannot use them for a reason, feed needy people in your area. You can easily use those unsellable leftover foods to good use. Sometimes, food banks also come to your place and get food for free and you can donate them for charitable activities.

6. Offer meals to your employees

You often have a small amount of food that you cannot sell. Since charity entities have strict rules about what they can and can’t accept as donations, you may end up having enough leftover meals and cannot donate it. Ask your restaurant staff members if they want to get it for dinner. Provide them meals for free. A free good meal will reduce food waste and increase employees’ loyalty and happiness. Hopefully, the aforesaid tips will give you some ways to reduce food waste in your restaurant. You will certainly have some waste, but if you recycle and follow the above-mentioned tips, you can lower waste in your restaurant. Contact Sattvik Foods to know more about handling food waste and recycling in your restaurant

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