Studies show that more than 80% of food-borne illnesses come from attendants who prepare and handle food.
Last week, around 600 students from the Indian Institute of Technology-Bombay (IIT-B) fell ill because somebody in their canteen forgot to follow basic norms of hygiene.
An investigation into the incident revealed that the food served in the canteen was responsible for the students falling ill.
Studies show that more than 80% of food-borne illnesses come from attendants who prepare and handle food.
However, by following some very basic food safety practices, food poisoning cases and food-borne illness can be cut down by almost 95%.
For canteens handling hundreds of meals for educational institutions and offices, following well-laid out standards in hygiene guarantees clean and safe food is served to people. Else, what happened at IIT-B can happen anywhere.
Apart from the loss of precious studying and working hours for victims of food-related illnesses, incidents like the one at IIT-B are also an embarrassment for institutions and organisations.
The new Food Safety Act prescribes a jail sentence of up to three years and a fine of Rs10 lakh for those not following hygiene norms. But what about the mental and physical agony of the victims?
And what precautions must one take to ensure basic norms of hygiene are followed when it comes to cooking food.
DNA offers guidance through its new initiative, Hygiene for kitchens. DNA will train your canteen staff for free. The newspaper is partnering with experts in food safety — Equinox Labs — to help you make your kitchen more hygienic.
Want to be a part of this campaign? Write to us at
hygiene.dna@gmail.com
You can also log on to http://www.dnaindia.com/
coverage/hygiene-for-kitchens
for more details.
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