Every Chef, every Cleaner and every team member in commercial kitchens need to understand that the food they serve could have direct implications on their guests’ health. As a member of the kitchen staff you are bound to ensure the highest of health and hygiene standards as per fixed benchmarks to avoid any unfortunate incidents. So how are these standards maintained?
Commercial Kitchens in India
Every Indian commercial kitchen comes under the radar of the FSSA (Food Safety & Standards Act). This act has outlines stringent procedures that need to be followed at all times.
Included in this act is the design and layout of commercial kitchens as well as the usage of equipments. Any changes or expansion of the layout needs to adhere to these guidelines and also informed to the FSSAI. Moreover the guidelines also stress on the measures to be followed with respect to the procurement, storage, preparation and display of ingredients. Detailed records of these ingredients right from the procurement to the usage stage needs to be maintained.
These high levels of safety and hygiene requires high levels of professionalism in commercial kitchens. Regular, and typically uninformed, checks are made to ensure that these standards are maintained.
International Cruise Lines
Most international cruise lines follow the United States Public Health (USPH) laws which needs to be followed with respect to the handling and storage of food, cleaning and sanitising of the work stations as well as personal hygiene of the kitchen staff.
Every team member – right from the cooks to the chefs to the utility cleaners – need to utilise appropriate attire and equipments during the handling, preparing of food and cleaning of the kitchen. Garbage generated needs to be disposed fittingly.
Inspections are conducted before departure, at the ports as well as weekly. The consequences for failing to adhere to this gives bad publicity as well as repercussions to ships and is hence taken seriously. It isn’t uncommon to have surprise checks for additional safety. Ships must score 86 or more on 100 to pass the test.