Minimizing Food Handling – A Secure Food Production Practice
Chef Anant Bhamkar
A s s i s ta n t P r o f e s s o r – F o o d P r o d u c t i o n
The crisis on hand:
The Covid-19 pandemic caused by novel coronavirus is the biggest health
crisis that has hit the world for over a hundred years. The danger that it
poses to humanity is amplified by the rate of spread of infection as seen
during the second wave. The survival period of the virus is gauged from 48
hours to 72 hours depending on the type of surface, temperature, and
relative humidity.
While the information on the role of environmental surfaces in the
transmission of the virus is limited, recent studies have suggested the
possibility of food and water as potential mediums.
Considering the potency of virus spread, customer confidence and
willingness to venture out has come under severe stress. Creating trust in
the minds of customers about the safety of operations in the
establishment is crucial for them to return. One of the principal areas of
focus, thus, has to be food production operation. Establishments must
demonstrate practices that ensure lesser handling of food, preventing
contact transmission, and ensuring food safety.
How can we address this issue?
To facilitate minimum handling of food, restaurateurs need to focus on
critical areas of food production, like:
1. Minimalized menus with simplified recipes
2. Reworking standard operating procedures (SOPs)
3. Constant training of employees
Adequate attention must be paid to handling of food commodities from
the time it is received at the establishment till the time the finished
product is delivered to customers. Robust food safety management
systems must be implemented to ensure food safety and quality control
permeate within the enterprise, including employees and vendors.
Achieving Minimalized Food Handling:
As it is vital to ensure a positive impression by customers on the
establishment’s safety standards, the following areas must be addressed
with specific action steps:
Minimalized menus with simplified recipes:
Establishments need to rework the menu to reduce the repertoire. Lesser
number of dishes will ensure lesser mise en place, reduced food contact,
and simplified operations. Items on the menu should facilitate reduced
pre-preparation and preparation stages. Recipes should be revisited for
simplification and reduced human intervention. Incorporating immune-
boosting ingredients and healthy cooking techniques in recipes is the
need of the hour. While reworking the recipes, food operators should also
pay attention to wastage control and cost-effectiveness to make the
operation sustainable.
Reworking the standard operating procedures (SOPs):
Operational procedures should be addressed in individual areas of
receiving, storage, pre-preparation, final preparation, and service. In the
receiving section, in addition to washing and sanitation of items, it would
be desirable to opt for pre-portioned and packed raw materials. Vendors
should be encouraged to alter their supply programs to incorporate
heightened hygiene and safety practices. Total adherence to a food safety
system is a must in storage areas. Segregation of items, proper packaging,
temperature requirements, and First-In-First-Out (FIFO) practice should be
followed.
Quality and safety of ingredients can be assured by purchasing from
reputed brands and vendors. Usage of personal protective wear like
gloves, mask, and aprons would ensure minimal human contact with food.
Adequate and suitable kitchen equipment should be employed while
preparing food to reduce human touch. Constant surface cleaning,
including processing surfaces, is a must. Avoiding pre-plated food,
simplifying garnishing procedures, reduced reworking of food, and usage
of proper service gear will ensure minimal food handling.
Continual training of employees:
The establishment needs to put in place a robust training plan on the new
practices for its employees. A step-by-step approach to SOP education
should be adopted with the help of a systematic training calendar to
ensure thorough understanding. Modified practices should be explained,
new products familiarized and the essentiality of minimizing food contact
reiterated. Posters and other visual materials on the new operational
procedures should be displayed in all back areas.
Finally, establishments need to strictly restrict unauthorized entry into
food-handling areas. High priority should be given to hygiene and
sanitation as per prescribed Government protocols. Safety practices such
as hand washing, social distancing, and face masks should be adhered to.
Frequent audits of the operations must be done to ensure compliance.
Though transmission of the virus through contaminated food and water is
still being debated, establishments should ensure safe food handling
practices given the current situation.
As the proverb goes “It’s better to be safe than sorry”