Creating the right kind of Hospitality facility is very important. The idea is to create hygienic facilities, ease of working and comforting atmosphere, in addition to something that pleases one and all.
Strong compliance to food safety and hygiene standards has become a unique selling proposition for hotels and restaurants going forward and it would enable them to build higher guest confidence in today’s scenario in turn drive revenues as well.
Creating the right kind of Hospitality facility is very important. The idea is to create hygienic facilities, ease of working and comforting atmosphere, in addition to something that pleases one and all. Moreover, the aim should be always to reduce the cost of operation and increase efficiency manifolds without compromising the Food Safety Standards. As the old saying goes, the Back of the House supplements the Front of the House.
Being proactive is the ONLY mantra. Preventing outbreaks before they happen is what every business should be focusing to comply with. Success depends on satisfying your guests and managing your risks.
Information, education, networking to the hilt is the key to survival and success today. We all know information & education is power, which will translate to high levels of guest confidence & satisfaction.
While progress is happening, the hospitality facility provider should gear up, and their efforts must continue in reducing food borne illness in order to reduce the health impact on consumers. Improper cleaning and sanitization of food service equipment, surfaces & utensils are a significant factor in the food production process. Microorganisms are frequently transferred directly onto food or surfaces during the food preparation, serving and storage cycle. Poor hand washing, failure to clean and sanitize a cutting board between uses, or using the same preparation table with raw and cooked foods are all examples of how easy it is to move bacteria around the kitchen and create dangerous food safety risks.
Complying with the HACCP and Food Safety regulations, one needs to conduct a hazard analysis, identify critical control points, establish critical limits, critical control monitoring requirements, corrective actions, pest control management, regular daily / weekly audits, record keeping systems and verification procedures.
That is why it is very important to develop an effective HACCP Plan before opening any new kind of food business, small or large scale & also to foster a culture of food safety.
Hospitality Facilities / Food Business Owners should get certified & make their own tailored made Good Practices, keeping in mind the Local Governmental Guidelines & also keeping in mind WHO, CDC, FSSAI, SAATHI recommendations.