Chef Prakash Chettiyar,

Director of Culinary, JW Marriott Kolkata

1. Concept of Food Safety and its relevance in India?

Answer- Food safety is a crucial aspect of ensuring good health, as it encompasses the proper practices followed during the preparation, handling, and storage of food to prevent the occurrence of foodborne illnesses and injuries. It is essential to maintain the safety of food from the initial stages of production on the farm to its consumption at the table. This involves adhering to a set of five fundamental concepts:

1. Maintain cleanliness: This involves ensuring hygiene measures are in place to prevent contamination of food during its production and handling.

2. Separate raw and cooked food: It is important to keep raw and cooked food separate to avoid cross-contamination and the transfer of harmful bacteria.

3. Cook food thoroughly: Proper cooking of food is necessary to eliminate any potential pathogens that may be present and ensure its safety for consumption.

4. Store food at safe temperatures: Proper storage of food at appropriate temperatures prevents the growth of bacteria and other microorganisms that can cause foodborne illnesses.

5. Use safe water and raw materials: The quality of water and raw materials used in food production is crucial. It is important to ensure that these inputs are safe and free from contaminants.

Food safety is particularly relevant in India due to the high prevalence of malnutrition cases, with approximately 50% attributed to factors other than lack of food or poor diet. Poor water and sanitation facilities, as well as unhygienic practices, contribute to life-threatening diseases such as diarrhea. By implementing and adhering to proper food safety practices, the risks associated with such diseases can be mitigated, leading to improved public health outcomes.

2. Theme for the year

Answer. Ensuring food safety is a collective responsibility for all individuals. – “Food Safety is everyone’s business” means that ensuring the safety of the food we consume is a collective responsibility that involves various stakeholders, including producers, processors, distributors, retailers, regulators, and consumers. It emphasizes the notion that every individual involved in the food supply chain and every consumer has a role to play in maintaining food safety.

3. Practical Implementation of Food Safety

Answer: Implementation of food safety measures in India can be achieved by adhering to the guidelines provided by the Food Safety and Standards Authority of India (FSSAI). These guidelines include essential

sanitation practices and standards that need to be followed. It is crucial to raise awareness and provide training on food safety, particularly for small food business operators.

The awareness and importance of food safety have increased in general life, especially in the post-pandemic era. There is a growing emphasis on supporting local markets, promoting locally sourced ingredients, and providing training to indigenous vendors. These initiatives aim to ensure that food safety practices are integrated into local food systems, benefiting both consumers and vendors. By combining regulatory guidelines, awareness campaigns, and education, we can enhance food safety measures in India and create a safer food environment for all.

4. Challenges Faced

1. Evolving food production and supply: With the increase in imported food and changes in production methods, it becomes more challenging to monitor and regulate the safety of the entire food supply chain.

2. Environmental factors: Changes in the environment, such as pollution and climate change, can contribute to food contamination, making it essential to address these issues to maintain food safety.

3. Emergence of new bacteria and toxins: New and emerging pathogens and toxins pose a continuous challenge to food safety. Additionally, the rise of antimicrobial resistance further complicates the management of foodborne illnesses.

4. Changing consumer preferences and habits: Consumer demands and behaviors constantly evolve, which necessitates adapting food safety practices to meet new requirements and address emerging risks.

5. Lack of information and clarity: In India, a significant challenge lies in the lack of accessible information and clear regulations regarding food safety, particularly for small food business operators. This hinders their ability to comply with safety standards effectively.

6. Importance of training food handlers: Even small steps like proper handwashing among food handlers are crucial for maintaining food safety. Emphasizing training and education for all individuals involved in food handling is vital.

7. Reaching rural consumers: It is essential to reach out to rural consumers through mass media campaigns to raise awareness about food safety practices, as they may have limited access to information and resources.

By addressing these challenges, implementing robust regulations, enhancing communication and education, and promoting good practices at all stages of the food supply chain, we can work towards ensuring the safety of the food we consume.

Savio Fernandes

Director of Food & Beverage, Four Seasons Bengaluru

At Four Seasons Hotel Bengaluru, we prioritize the well-being and satisfaction of our guests, and this includes ensuring the highest standards of food safety and hygiene. We take several proactive measures to maintain the quality and safety of the food we serve. Here are some key practices we follow:

1. Food and Environment Analysis: We conduct regular laboratory tests through a third-party service to assess the safety of our food and environment. This helps us identify any potential risks and take immediate corrective actions.

2. Banquet Function Food Samples: As part of our global Four Seasons Food Safety Policy, for banquet functions with over 100 guests, we save food samples from the event. This allows us to perform future analysis in the event of any food-related complaints, ensuring a thorough investigation and appropriate resolution.

3. Food Handlers Examination: We prioritize the health of our colleagues and protect our guests by conducting yearly food handlers’ examinations. This ensures that all individuals handling food in our premises are in good health and aware of the best practices for food safety.

4. Food Safety Training: We regularly conduct food safety trainings for all team members. These training sessions aim to enhance the knowledge and understanding of food safety protocols, enabling our staff to handle and serve food with utmost care and hygiene.

5. Vendor Audits: To maintain our high standards, we conduct regular audits of our food vendors. These audits help us ensure that the materials supplied to the hotel are processed in a hygienic environment, minimizing the risk of contamination.

6. Policies and Procedures: We have established comprehensive policies and procedures to govern the receiving, transportation, and storage of food items. These measures are in place to mitigate any potential risks of food contamination and ensure that our food remains safe and of the highest quality.

At Four Seasons Hotel Bengaluru, we are committed to providing our guests with hygienic, safe, and delicious food. Our stringent food safety practices, regular audits, and continuous training efforts reflect our dedication to upholding the highest standards in the industry. The satisfaction and well-being of our guests are our top priorities, and we will continue to strive for excellence in all aspects of our food service operations.

Pradip Pani

Sr. Sous chef, Grand Mercure Mysore

At Grand Mercure Mysore, food safety is a paramount concern. We recognize that the responsibility lies not only in crafting delectable cuisine but also in safeguarding the health of our guests and team members. This year’s theme, “Food Standards Save Lives,” resonates deeply with our commitment.  

We follow a rigorous framework encompassing every step of the culinary journey, from sourcing ingredients to the final presentation on the plate, crafted with the guidance of the FSSAI charters and Accor’s Food safety guidelines. We believe that the quality of our dishes begins with the ingredients we choose. Our dedicated team meticulously sources fresh, locally produced ingredients, emphasizing sustainability and traceability. By establishing partnerships with trusted suppliers, we can ensure that the products we procure meet the highest food safety standards.  

Maintaining impeccable hygiene and sanitation practices is a non-negotiable aspect of our operations. Our culinary team undergoes regular training sessions to stay updated on the latest food safety protocols. We adhere strictly to FSSAI principles, implementing comprehensive monitoring systems for all aspects of food handling, storage, and preparation. Our commitment to food safety extends beyond training and practices. Grand Mercure Mysore is equipped with cutting-edge kitchen facilities and advanced technologies to maintain optimal temperature control, prevent cross-contamination, and ensure safe food storage. We regularly inspect and maintain our equipment to guarantee their reliability and effectiveness.  

We also understand that empowering our guests with knowledge about food safety is crucial. Our menus feature clear allergen and dietary information, enabling guests to make informed choices. We also take pride in engaging with our guests, sharing insights about our food safety measures and answering any questions or concerns they may have.  

As a team we truly recognize that food standards save lives, and we remain dedicated to ensuring the well-being of our valued guests through meticulous ingredient selection, impeccable hygiene practices, state-of-the-art infrastructure, regulatory compliance, and guest education. Together, we can savor the pleasure of fine dining without compromising on safety. 

Chef Saarthak Sharma, 

Chef De Cuisine Radisson Blu MBD Hotel 

We follow all national (FSSAI) and international (ISO-22000;2018) standards at Radisson Blu MBD Hotel Noida to ensure the safety, quality, and integrity of the food we eat, ultimately saving lives and protecting public health. We make certain that all raw materials and ingredients used in our hotel are obtained from FSSAI-certified vendors and meet their standards. We rigorously check the temperature, labeling, and condition of the raw material. Our food safety policy is titled “Providing Safe Food to Guests,” and our food standards are intended to protect consumers from the risks associated with foodborne illnesses. These standards help prevent the spread of harmful bacteria, viruses, parasites, and toxins that can contaminate our food by establishing guidelines for food handling, processing, storage, and distribution. We calculated the nutritional value of each food item on our menu and provided the calorific value of all food items on our menu at the Radisson Blu MBD hotel. Such FSSAI-mandated practices ensure accurate information about the nutritional content of products purchased/consumed by consumers. To provide accurate information about allergens in each food item on our menu, we have specified eight allergens in accordance with FSSAI standards and provide regular allergen training to our team members.