Yogen Datta

Executive Chef ITC Maratha Mumbai, Area Executive Chef West Region, ITC Hotel

As a part of ITC Hotels’ ethos of ‘Responsible Luxury’ has led to the launch of the ‘WeAssure’ programme, adopting the highest standards of health, hygiene, safety, and Infection Control Management

Chef Yogen Datta, Executive Chef ITC Maratha Mumbai, Area Executive Chef West Region, ITC Hotels, said that, “As a very few chains today, we as a part of ITC Hotels are amongst those who operate a state of art ISO 22000 Food Safety Management quality accredited Microbiology Labs which enable a systematic, preventive approach to food safety and cuisine hygiene. Our In-house Microbiology lab have all set SOP’s for testing the raw material, cooked food, the environment and more to benchmark world-class standards. We make sure a proper food temperature is always duly regulated and maintained in the kitchen.

Delivering world-class luxury experiences which address the needs of wellbeing and safety through responsible practices which are in harmony with the environment and society. As a part of ITC Hotels unique programme designed ‘WeAssure’ we are dedicatedly in collaboration with medical professionals and disinfection experts to further enhance the existing cleaning & hygiene protocols.

We adopt the Choose Wisely program by World Wild Fund WWF-India, in which the menu with ‘Choose Wisely’, classifies fish using a traffic light rating system of red, orange and green, which helps the guest to choose.”

Deva Kumar

Executive Chef, Sheraton Grand Chennai Resort & Spa

Safeguarding Food Safety for a Healthier World

On the occasion of World Food Safety Day, we at Sheraton Grand Chennai Resort & Spa join the global community in emphasizing the critical importance of ensuring food safety for a healthier world. This annual observance serves as a powerful reminder that access to safe and nutritious food is not only a basic human right but a fundamental prerequisite for good health and well-being.

As the hospitality industry continuities to grow and we commit ourselves to excellence, we recognize our responsibility to prioritize food safety at every stage of our operations. We firmly believe that by upholding the highest standards of food safety, we contribute to the well-being of our guests, the sustainability of our industry, and the overall health of our communities.

At Sheraton Grand Chennai Resort & Spa, we have implemented comprehensive food safety protocols to guarantee the quality and integrity of the meals we serve. Our dedicated team of culinary professionals undergoes rigorous training in food handling, storage, and hygiene practices to ensure the highest level of safety for our guests.

From the moment ingredients are sourced, we prioritize the freshness and quality of our food. We work closely with trusted suppliers who adhere to strict food safety standards, ensuring that the produce we use is safe, traceable, and responsibly sourced. By fostering transparent relationships with our suppliers, we ensure that our guests can enjoy their meals with confidence, knowing that every ingredient has undergone thorough scrutiny.

In alignment with the principles of World Food Safety Day, we are proud to showcase our Chefs Garden at Sheraton Grand Chennai Resort & Spa as a shining example of our commitment to food safety and sustainability. Here, our skilled chefs cultivate an assortment of herbs, vegetables, and spices using organic farming practices. The Chefs Garden contributes to the overall food safety standards upheld at our resort. With this dedication to freshness and meticulous attention to detail, We serve our guests wholesome, delicious, and safe culinary experiences that are truly farm-to-table.

Moreover, we adhere to a strict no-storage policy, ensuring that no ingredient remains in our inventory beyond a specified timeframe. This commitment guarantees the utmost freshness in

every dish we create, providing our guests with a dining experience that is unparalleled in taste and quality. By prioritizing freshness and eliminating prolonged storage, we maintain the integrity of our ingredients, allowing their natural flavors to shine through in each and every bite.

As we celebrate World Food Safety Day, let us reaffirm our dedication to safeguarding food safety for a healthier future. Together, we can create a world where safe, nutritious, and delicious meals are accessible to all, promoting the well-being and prosperity of our global community.

“As chefs, we take great pride in our role as guardians of food safety. We are committed to upholding the highest standards throughout our culinary operations to ensure the well-being of our guests, the sustainability of our industry, and the overall health of our communities. From farm-to-table freshness to rigorous protocols, we are dedicated to serving our guests wholesome and safe dining experiences. On World Food Safety Day, we reaffirm our commitment to ensuring a healthier future through responsible and sustainable practices” Said – Deva Kumar Executive Chef, Sheraton Grand Chennai Resort & Spa

Sumit Sabharwal

Executive Chef, Holiday Inn New Delhi International Hotel

“It is undeniable that food security cannot exist without ensuring food safety.” Therefore, it is of utmost importance to adhere to the established standards of food safety and hygiene within the hotel. By following these practices, we can ensure that the food served is not only safe to consume but also retains its nutritional value.

The responsibility of maintaining food safety lies with the chef, who must ensure that all team members are well-trained and committed to upholding the hotel’s food safety and hygiene standards. This commitment extends to both guests and employees, as safe food consumption enables adults to lead active and healthy lives while promoting the optimal development of children.

In the case of high-end establishments like ours, guests choose to pay a premium for their dining experience with the confidence that the food they are enjoying is prepared under stringent food safety protocols. This robust process chain guarantees that their investment in the culinary experience aligns with their expectations of impeccable hygiene and safety.

In conclusion, it is essential never to compromise on the standard operating procedures (SOPs) established for food safety and hygiene. By upholding these protocols, we can consistently deliver a dining experience that prioritizes the well-being of our valued guests.

Gaurav Prasher

Executive Chef, Crowne Plaza Jaipur

Safety of the guests and patrons is our first priority. We at Crowne Plaza Jaipur have multiple standards and runs levels of tests and checks to ensure the food that we serve to our guests not only tastes good but is also the right kind. The producer includes random hand swabs, surface swabs, detailed analysis of ingredients, temperature checks and many more. Our hygiene experts takes multiple rounds throughout the day to monitor the standards and ensure the food preparation is efficient enough. As the theme says, “Food Standards Save Lives”.

Amitesh Virdi

Executive Chef, JW Marriott Mussoorie Walnut Grove Resort & Spa

As a resort, JW Marriott Mussoorie Walnut Grove Resort & Spa adheres to strict hygiene protocols, temperature control measures, allergen training, and quality control of fresh produce, and the hotel and restaurants prioritize the well-being of their guests. Additionally, waste reduction and management practices are implemented to minimize food waste and ensure sustainability.

Stringent Hygiene Protocols: Kitchen staff strictly adhere to hygiene protocols, including the use of gloves when handling ready-to-eat foods. Additionally, standard procedures are followed to segregate vegetarian and non-vegetarian foods, ensuring separate chopping boards, knives, containers, and storage areas. Regular training is provided to kitchen and service associates to reinforce proper handwashing procedures and food handling techniques.

Temperature Control: To maintain food safety, temperature monitoring is conducted at various stages of food preparation. This includes recording cooking temperatures, reheating temperatures, cool-down temperatures, hot and cold holding temperatures, as well as twice-daily temperature checks of refrigerators and freezers. These measures ensure that food is cooked, stored, and served at appropriate temperatures, minimizing the risk of bacterial growth.

Allergen Awareness and Training: Recognizing the importance of allergen safety, all kitchen and service associates undergo allergen training. This ensures they are well-informed about common allergens, cross-contamination risks, and appropriate handling procedures. By being knowledgeable about allergens, staff can provide accurate information to guests and prevent allergic reactions.

Food Handling Certification: Managers across various departments, including kitchen, service, engineering, kitchen stewarding, and events, are required to complete a food handling certification course. This comprehensive training equips them with the necessary knowledge and skills to maintain hygiene and uphold food safety standards.

Quality Control of Fresh Produce: The hospitality industry places great emphasis on the quality of fresh produce. Upon receiving supplies, the produce is carefully inspected for ripeness, size, weight, texture, and smell. It is then washed in a vegetable washing machine, dried, and transported to the kitchen for storage. Perforated baskets are used for storage, ensuring proper air circulation in refrigerated areas. Before use, the produce is washed and sanitized again to eliminate any potential contaminants.

Waste Reduction and Management: To minimize food waste, standard recipes are followed, ensuring precise measurements during food preparation. All associates receive training on recipe standardization to optimize ingredient usage. Kitchen staff are encouraged to recycle trimmings for use in other recipes, reducing overall waste. Garbage weighing and recording are conducted daily, enabling close scrutiny of waste to identify areas for improvement. Refrigerator temperatures are recorded twice a day to maintain optimal storage conditions, while proper cool-down procedures and temperature monitoring prevent spoilage of hot and cold foods on the buffet.

By continuously implementing these measures, JW Marriott Mussoorie Walnut Grove Resort & Spa demonstrates its dedication to providing safe, high-quality dining experiences.

Vinothkumar Jeyaprakash

Executive Chef, DoubleTree Suites by Hilton Bangalore

Food Standard plays major role in everyone’s life, creating awareness on food safety makes a difference. Being a chef it’s my responsibility to serve safe food for my customers. In day-to-day operation, everyone can take an active role in preventing foodborne illness.

We hoteliers follow the below measures to maintaining our food standard.

1. Food Safety starts with personal hygiene of a person. You should probably wash your hands when you enter the kitchen and food preparation areas.

2. Cleaned your kitchenware and cooked your food to the right temperature as per HACCP standard (Hazard Analysis Critical Control Point)

3. You Should probably read food packaging labels to see what ingredients the product contains allergens etc.

4. Every touch point involved in growing, processing, packaging, distributing and preparing your food in the right way so that you can enjoy it without falling ill.

5. Food safety standards will be monitored and reordered from receiving of good to storage, preparation, cooking and serving to the guest.

6. Any place of work needs to ensure that Team Members can eat safe and healthy meals while at work. This means setting the policies to ensure safety standards are being implemented and followed, ensuring access to handwashing facilities, clean places to eat, cook and appropriate storage facilities for food.

7. Food safety is a shared responsibility, involving the whole supply chain, from producers to consumers. In this context, most foodborne disease is preventable with proper food handling and education at all levels.

8. Food safety practices, which are transparently available in the form of standards.

Chef Gaurav Anand

Executive Chef -Hilton and Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park.

This year’s theme is more relevant than ever before as the global hospitality and restaurant industry is at an all-time high post-pandemic. As a professional chef managing a large kitchen operation with my team of chefs that caters to anywhere between 1000 and 3000 people on a busy day, safety features as the highest priority. At Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park, we are guided by our culinary philosophy; Food -Thoughtfully Sourced, Carefully Served. We aspire for our culinary experience to reflect the care and detail that goes into creating flavourful and nutritious food.

We have a dedicated in-house food safety and hygiene lab headed by a certified hygiene manager where we have a robust system of testing, monitoring, and reporting. This enables us to be compliant with all Hilton standard HACCP principle pointers, and FSSAI audit guidelines. Our audits are carried out by an accredited third party. We follow a clear segregation and sanitization system for cooked and raw food including storage, workstations, utensils, chopping boards etc.

As a hotel that has a large and busy banquet operation, we have dedicated bulk cooking kitchens including a separate halwai production area away from the hot gravies sections. We do not use proprietary or premade gravies in our bulk kitchen. As we a have dedicated chef de cuisine for each of our specialities such as South Indian, Marwari, Awadhi etc. with expertise in understanding traditional ingredients and cooking techniques, this not only helps create authentic culinary experiences but also the mindful treatment of ingredients that preserve the nutrition value too.

Last but not least our waste management procedures call for strict waste segregation at source. We completely manage our wet waste in our in-house waste decomposition plant that converts food and plant waste into material into compost.

We believe creating and maintaining very high Food standards is not just about the flavours and food styling, but equally about mindful sourcing, using the right cooking techniques, following best practices in kitchen and food handling and responsible waste management.

 Jitendra Nakhwa

Executive Chef, InterContinental Chennai Mahabalipuram Resort 

The commitment to upholding food safety principles remains paramount for chefs particularly those working in the hospitality industry. Maintaining the safety and quality of food can be a formidable task, even for state-of-the-art facilities. Challenges arise, particularly in regions where factors like pests and high temperatures pose significant difficulties. In such environments, controlling pests and ensuring appropriate temperature conditions becomes even more crucial. At InterContinental Chennai Mahabalipuram Resort, dedicated efforts are made to overcome these challenges and implement effective solutions that prioritize food safety and maintain superior quality.

Comprehensive trainings are designed explicitly for chefs and F&B service team, equipping them with the necessary knowledge and skills to prevent foodborne diseases and safeguard the well-being of the resort’s valued guests. These training programs empower the staff with the latest information and best practices, ensuring they are well-prepared to handle potential risks and maintain high standards of food safety throughout their operations.

Regular inspections are conducted at the resort to monitor compliance with food safety protocols and identify areas for improvement. These inspections play a vital role in upholding the resort’s commitment to the highest standards of food safety. By consistently assessing their processes and procedures, the resort ensures that any necessary adjustments are made promptly, further enhancing the safety and quality of the food served.

Guests can enjoy their dining experiences with confidence, knowing that their well-being is safeguarded at every step as stated by the Executive Chef, Jitendra Nakhwa of InterContinental Chennai Mahabalipuram Resort.

Chef Gopi Nandkumar

Executive Chef, Hyatt Regency Pune

Hyatt Regency Pune, a leading name in the hospitality industry, is going above and beyond to celebrate and promote sustainability this World Environment Day. With a series of thoughtful initiatives, the hotel is actively engaging its colleagues to contribute towards the wellbeing of the environment.

One of the standout activities is the “Commitment Board,” where colleagues are encouraged to write down their personal commitments towards environmental conservation. After a month, the hotel will recognize and appreciate those who have successfully maintained their commitment, fostering a sense of responsibility and collective action.

Another engaging activity is the “Poster Making for Departments.” Each department is given the opportunity to showcase their creativity by designing posters highlighting environmental themes. This exercise not only raises awareness among the colleagues but also serves as a visual reminder of the hotel’s dedication to sustainable practices.

In a remarkable display of eco-consciousness, Hyatt Regency Pune is organizing a plantation drive within the hotel premises. Colleagues from various departments will contribute by creating planters from waste materials found in their respective areas. For instance, the HR department utilizes waste paper to create planters using paper mache and plant saplings in them, placing them on their desks. This innovative approach not only repurposes waste but also adds a touch of greenery to the work environment.

Hyatt Regency Pune’s initiatives for World Environment Day are a testament to their unwavering commitment to sustainable practices. By engaging colleagues, fostering a sense of ownership, and creatively repurposing waste materials, the hotel sets an exemplary standard for the hospitality industry in the pursuit of environmental well-being.

Ashutosh Nerlekar

 Executive Chef of THE Park Chennai 

As Hotels, it is very important to comply and adhere to all Food Safety standards and laws to ensure we serve safe, healthy and nutritious food to all our guests. It is key to ensure these practises are followed and that there is enough emphasis and on their standards to prevent contamination and spread of foodborne illnesses – imparting this knowledge helps in handlers identifying what could endanger the stability and integrity of the food.  Awareness among all food handlers is of utmost important, so that there are no compromises made. At THE Park Chennai, we have detailed and regular food hygiene audits in adherence to FSSAI standards and systematic records maintained to ensure compliances and regulations followed through the entire supply and food chain. There are also food and water sample checks as per the prescribed schedule. Medical tests of all food handlers is also done on a yearly basis in compliance with these standards.

We also have comprehensive training programmes and internal audits covering all facets of the Food and Beverage department to detect any deviations from the standards processes which also include Engineering and Housekeeping records with reference to the Food & Beverage department.

Pramod Singh Nagi

Executive Chef, Lords Inn Somnath

In the event of World Food Safety Day on 7 June 2023 will draw attention to food standards. Food borne diseases affect 1 in 10 people worldwide each year, and food standards help us ensure what we eat is safe said  Pramod Singh Nagi,  Executive Chef, Lords Inn Somnath.  More than 600 million people fall ill and 420 000 die every year from eating contaminated food.  The Idea behind world food safety day is to make people aware about cook & healthy food

There are 04 primary steps one should follow to ensure no cross contamination of food-:

• Clean: Wash Hands, Utensils, and Surfaces Often
• Separate: Don’t Cross Contaminate. Use separate cutting boards and plates for produce, meat, poultry, seafood, and eggs
• Cook to the Right Temperature: Food is safely cooked when the internal temperature is high enough to kill germs that can make you sick
• Chill: Refrigerate and Freeze Food Properly. Refrigerate perishable foods within 2 hours

Chef Abhijit Dey

Sr. Executive Chef, Seven Seas Hotel

Food is one of the major necessities for a human being to survive. At Seven Seas Hotel, we ensure well-being and satisfaction of guests. All members of the food supply chain at our hotel play a role in maintaining food safety. It includes maintaining high standards of food safety guidelines and regulations. Safety measures such as proper handling, storage, and preparation of food as well as maintaining cleanliness and hygiene in kitchen areas. Regular inspections are conducted to prioritise employee well-being by offering health programs and medical check-ups.

Effective food standards and control systems are required to integrate quality into every aspect of food production and service at the hotel. So, food standards are playing a major role in our daily life by keeping us healthy and wealthy. Everyday routine food standards, our team follows protect guests and employees from different unwanted diseases. Those are:

GOLDEN RULES OF FOOD SAFETY AT SEVEN SEAS HOTEL

• Keep all kitchen surfaces meticulously clean.
• Wash your hand rapidly during entire cooking process and before starting cooking.
• Separate raw and cooked foods.
• Cook thoroughly.
• Keep food at safe temperature.
• Use safe and fresh raw materials.
• Use clean water.
• Protect food from insects, rodents, and other animal.
• Keep food covered.
• Use tongs or spoons to pick up food (one for each kind of food

Prakash Nayak

Group Executive Chef, Niraamaya Wellness Retreats & Business Group

For us, the kitchen is not merely a space to create delectable dishes; it is a sanctuary where we channel our passion for culinary artistry and embrace the responsibility of safeguarding our guest’s health. We firmly believe that the food we consume has the power to transform lives and shape destinies. It is not just fuel for the body but a conduit for vitality and a source of profound joy.

From the selection of ingredients to the final presentation on the plate, we leave no stone unturned in upholding the highest standards of quality, safety, and sustainability.

In our kitchens, we strive to create an environment that celebrates the natural bounty of the earth. We embrace the rhythms of the seasons and utilize fresh, organic produce to craft dishes that burst with vibrant colours and robust flavours. Each ingredient is selected with care, ensuring that it is free from harmful chemicals and additives. We believe that nature provides us with an abundance of nourishment, and it is our duty to honour its gifts and preserve its integrity.

Our commitment to food standards extends far beyond the walls of our kitchens. We meticulously follow hygiene protocols to ensure that your dining experience is not only pleasurable but also safe. We adhere to rigorous quality control measures, constantly striving for excellence and raising the bar for ourselves. The well-being of our guests is at the forefront of our minds as we create culinary masterpieces.

“Food Standards Save Lives” is not just a motto to us; it is a way of life. It is a reminder that our role as chefs goes beyond the confines of the kitchen. We have the privilege of touching lives, igniting passions, and inspiring positive change through the art of food. By adhering to the highest food standards, we not only safeguard health but also contribute to a world where sustainable practices and responsible choices become the norm.