To consume Or Not To Eat: The Importance Of Food Basic safety In Post Covid-19 World


Food safety is of the most importance in the post-Covid world.

Highlights

  • Post Covid-19 world is set to see an elevated focus on food safety
  • Restaurants and culinary chefs are likely to take stringent measures
  • Immunity will likely see an increased focus in menus

As the world grapples with the pandemic associated with epic proportions, the food we eat and the environment in which we eat must be of the highest quality in terms of hygiene. Because living beings, we rely on as well as water for basic survival. Meals safety is inextricably linked to a healthy body. So, what happens when the consumption of foods, a necessity, is considered risky and considered unsafe? This is the exact scenario how the world is facing today. The particular COVID-19 pandemic has brought the facet of food safety to the forefront. Due to the highly transmissible nature from the virus, hygiene standards and safety precautions have made their way to the top from the priority list.

As India Incorporation. slowly but surely looks to reset and have employees recommencing work from office property, it is crucial for organisations to devote extra efforts to ensure the safety of the work premises including cafeterias. Any kind of minute contamination can put the whole staff at risk. This, therefore, demands the best hygiene and safety measures to become put in place. For brands in the as well as beverage industry, as well as organisations, making certain top-notch safety measures are followed is essential. So, what are companies doing to ensure that the food consumed by their employees is secure and hygienic?

1. Staff Training

Educating the staff and keeping track of their particular hygiene and safety is the 1st step to food safety. Therefore, the primary focus has been on giving ample protection and training for the particular staff who handle the food when it comes to cooking, packaging, and delivery. Manufacturers dealing with food and beverages are now offering WHO-prescribed training to the staff handling the meals and sufficient safety gear for example Personal Protective Equipment (PPE).

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Delivery partners and kitchen area staff are continually being been trained in best practices of respiratory hygiene, correct method & frequency of washing hands as well as identification of virus-associated signs and symptoms. In addition to the stringent measures taken to instruct and protect staff, those who operate kitchen operations are also being purely advised to adhere to social distancing rules while preparing the food.

2. Tech-driven Solutions

Manually, it is almost impossible to keep track of each element of the cafeteria right from your kitchen to the counters and the cafeteria seats space. This is where technology comes into the particular picture. Supervising kitchen and cafeteria activities easily calls for digitisation. Businesses are digitising almost all aspects of the food plus beverage department to keep a 360-degree view of the entire process.

Food vendors and restaurants need to satisfy certain parameters in order in order to be qualified to serve food to employees. A few of the parameters are kitchen hygiene methods such as deep cleaning of items, clean water used for cooking, counter hygiene, and personal hygiene of the staff, amongst others. These parameters which were once by hand filled in by a supervisor or even an agent have now been converted into an electronic checklist.

(Also Read: World Food Safety Day: WHO Shares 5 Keys To Safer Food)

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Since the and hygiene of those handling the meals are crucial, brands are adopting a lot more tech-based safety measures such as live body’s temperature trackers on their mobile apps. This really is to provide the consumers with a current update of the body temperature of employees handling their meals right from the particular chef to the delivery executive. Additionally, companies are introducing a ‘desk ordering’ feature to minimise human get in touch with as social distancing becomes the norm.

3. Modified Menus for Immunity

With main reliance on one’s immunity to safeguard themselves from the virus and recuperate swiftly if infected, boosting defenses has taken precedence. Apart from such strict measures taken to ensure there is no contaminants in any way, brands are also altering the particular menu choices. There has been an increase within immunity-boosting foods/ingredients such as garlic, turmeric, ginger, and lime making their way on to the menus offered by food suppliers.

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While the outbreak might be a temporary crisis, food basic safety is an aspect that needs to be prioritiaed completely. Adherence to hygiene and safety measures purely will eliminate any risk associated with contamination, allowing us to enjoy the meal without any concerns.

About Writer: Mr. Sandipan Mitra is Co-founder, and CEO of HungerBox. 

Disclaimer: The opinions expressed within this article would be the personal opinions of the author. NDTV is not responsible for the accuracy, completeness, suitability, or validity of details on this article. All information is offered on an as-is basis. The information, specifics or opinions appearing in the content do not reflect the views associated with NDTV and NDTV does not believe any responsibility or liability for the similar.



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