Catering Standards
So many weddings and public functions keep happening and caterers dont even follow basic hygiene principles.
Why shouldn’t there be set catering standards that every caterer must be licensed to and trained on whats safe food and whats unsafe food.
If BIS cant make then FSSAI should and vice versa.
Why shouldn’t there be set catering standards that every caterer must be licensed to and trained on whats safe food and whats unsafe food.
If BIS cant make then FSSAI should and vice versa.
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PROFIT IS ONLY MOTIVE OF ALL CATERING SERVICES. LEFT OVER FOOD IS INVARIABLY SEVERED IN ALL CATERING SERVICES. AFTER DRINKS AND SNACKS, NO BODY HAS APPETITE FOR THE FOOD. INVARIABLY FOOD ITEMS ARE LEFT OVER. THE STUFF IS KEPT IN BIG REFRIGERATORS AND SERVED AGAIN NEXT DAY. THIS HAPPENS EVEN IN FIVE STAR HOTELS, WHAT TO SAY OF THE SMALL FOOD OUTLETS. IN SMALLER FOOD CHAINS, THE VEGETABLES ARE NEVER WASHED PROPERLY. CUTTING IS DONE MOSTLY ON FLOOR OR ONE A WOODEN BENCH WITH NO HYGIENE SENSE. I SAW A CHOWMEN SELLER CUTTING CABBAGE AND GREEN DHANIYA WITHOUT WASHING AND QUESTIONED. HE LOOKED AT ME AND REPLIED WET CABBAGE AND DHANIA DOES NOT GO WELL IN CHOWMEN, SO HE NEVER WASHES.
Jul 03
The numbers of dishes which can be served in a function be fixed and no one should be allowed additional dishes than the designated numbers, This will not only reduce wastage at the party,it will conserve resources as well as improve hygiene
Jul 01
The general awareness in public at large is also missing. Whatever small percentage are aware are not assertive enough for various reasons. An odd man out who stresses on this aspect will find it difficult to get a caterer because they all know that if they loose one customer it will not affect their business.
Jun 30
It is not the question of choice of food, but the hygiene part of preparation and serving. I would suggest that the Health Dept periodically give motivational audio-visual classes free of cost to all vendors and caterers. This would to a large extent control contamination of food with pathogens or toxic chemicals through plastic or newspapers that are used to serve the snacks. Incentives such as stars or labels maybe issued to those who complete the course; they can display them to let their customers know that they are hygiene conscious.
Jun 30
