Updated: Jan 31
Any restaurant that follows food safety and hygiene measures rigorously can potentially use this as their “Unique Selling Proposition.”
Rapid modernization and the influence of an omnipresent media have brought about profound changes in social and cultural behavior in India. We are now facing a situation where people venture out of their homes more often than usual, to savor the delicacies and the unique experience provided by the restaurants.
An increasing purchasing power of middle-class India and an ever-decreasing time a family has to cook their meals are the two prominent factors contributing to an increased propensity to opt for convenient foods than cooking at home. With vast opportunities available for the catering industry, it’s their utmost responsibility to not only serve a healthy and nutritious diet but ensure it is wholesome and safe. In India, food safety is currently considered to be an important issue for all stakeholders in the area of food production.
According to a survey conducted by Restaurant India. n, 34% of the people eat out two to three times a week, while 27% eat once a week. About 11% eat three or more times a week, 12% eat once a month, 3% eat on special occasions, while 12% love to eat daily at a restaurant.
(Image Source :- Researchgate.in)
Rising incidences of food poisoning reported in the media and the frequent food poisoning ailments one experiences after a meal indicate lax in sanitary practices. Since food sanitation has a direct effect on the health of customers patronizing the catering facility, it is obligatory on the management/ establishment’s part to lay down definite guidelines for maintaining hygienic conditions and ensuring their proper implementation. This , in turn, would guarantee a regular flow of customers in whom trust be built of the quality.
The pandemic year, 2020, so to speak, has been a big revelation to us on many counts. Social distancing has, in effect, shut down many businesses, not the least, catering businesses.
(Image Source:-The Indian Economic Times)
With a reduced scope of dining, until this pandemic completely recedes, many have taken this as an opportunity to create a new model where they curate their menu and prepare food at a place of their choosing and deliver via third party delivery applications. This could be the way forward: quick service and takeaways. The pandemic has caused a lot of fear in many individuals who think twice to step out and eat. To regain their confidence and trust, strict adherence to food safety measures may prove to be the only way.
Following are the essential food safety measures :
Personal Hygiene and grooming
Cooking, reheating, serving temperatures
Cleanliness of the kitchen and the food contact surfaces
Frequent cleaning and sanitization of the non-food contact surfaces and food contact surfaces.
Equipment hygiene and maintenance
Right storage and handling practices
Regular microbiological and chemical testing of the products
Training and awareness of the staff
Relevant records and documents maintenance- that also includes customer complaints and feedback.