According to WHO, more than 4,00,000 people die of consuming contaminated food, 600 million more fall ill every year. IDSP (Integrated Disease Surveillance Programme) of India found out that more than half of all the reported health outbreaks were related to food in 2016. Stats aside, the glaring problem at hand is the casual ignorance of imminent risks related to Food poisoning and Adulteration. With ever-increasing large scale instances of Food Poisoning, time is ripe to address the dangerous elephant in the room.
Each year, it is estimated that 48 million consumers become sick from contaminated food. According to the Centre for Disease and Control (CDC), consumers have a 1 in 6 chance of catching a foodborne illness in a given year. To help increase the awareness of Food safety and decrease illness, Food Safety Genie deals with the issues mentioned above, covering a wide range of topics: right methods of handling raw materials which inform suppliers, storing food which informs warehouse personnel, consumption which informs the end-users. The articles explain the indicators/conditions of Food Spoilage, health hazards in the unwitting consumption of spoilt food, and solutions to overcome the risk factors of Food spoilage. Visit the page to explore! This content is also available as Podcasts and Videos.
I am Pavithra, a Food Safety Specialist with the below accreditations:
Certified Hygiene Rating Auditor by FSSAI
External Lead Auditor or FSSC22000: FSMS by BSI
FosTac Trainer for COVID-19 awareness, Advance Catering, Basic Catering, and COVID19 awareness by FSSAI.
I am a Food Safety Consultant. My Specializations thus includes auditing and training, enabling food establishment to meet regulatory standards and guidelines in every last process involved: from setting up the kitchen to obtaining accreditation from regulatory bodies.