Corporate Cafeteria is an imperative department that has to be taken care of in the Organization. A Corporate Company has to consider innumerable variables in the kitchen establishments that can be questioned during a food inspection.
There are various questions that can be asked not only in terms of cleanliness and hygiene but also the basis of storage facilities, water contamination, types of utensils used and the availability of necessary documents during a Food Inspection.
Thus, its the responsibility of a Facility Manager to take in charge of the above factors and get the work efficiently done by the staff.
A quick go-through on the below-given information for step-by-step implementation will help your company comply with the recent standards.
1. Location, layout, and construction of premises
A well-planned food service area is a prerequisite for maintaining high standards of sanitation. Premises should be planned to facilitate cleaning; all equipment should be designed and arranged to prevent the accumulation of soil and, thereby, contamination of food. Aeration becomes pivotal, citing both health of people involved and shelf life of food products.
2. Equipment, furniture, and fixtures
Equipment, utensils and all food contact surfaces should be smooth, easy to clean, durable, non-toxic, non-absorbent, corrosion resistant and well maintained. They should be able to withstand continuous contact with food, water, cleaning agents, sanitizers, and heat.
3. Food Storage
The cafeteria of the company, irrespective of its size, should have adequate control facilities to protect food from any kind of spoilage. Temperature controlled storage facilities include dry food stores, refrigerated stores, and deep freezers. Appropriate humidity, ventilation, and light intensity is a must for prevention of any micro-organism growth. Storage space required depends on quantity purchased.
4. Cleaning procedures
Proper procedures must be followed to clean and sanitize dishes and equipment in the kitchen and service area. It enables the staff to prepare and serve food in a clean and hygienic manner. A cleaning schedule for all areas and departments should be planned to maintain uncontaminated surroundings.
5. Pest Control
Pests have been a nuisance to mankind from time immemorial. With the advancement of science, there is now a better understanding of the various sanitary practices, chemical treatment and better facilities to enable effective pest control. A vigilant food service worker can play an important role in protecting food from contamination and wastage to maintain the reputation and credibility of the catering establishment. A proper understanding of why, how and when pest control measures are needed is imperative.
6. Water Supply
Water is the lifeline of any Corporate Cafeterias. The purpose of serving delicious, nutritious food prepared under hygienic conditions is totally lost if the water used in preparations is contaminated. Unavailability of pure water, not just for consumption, but for cleaning as well, results in ill health.
7. Disposal Of Waste
Cleanliness and sanitation of food establishments and premises encompass maintenance of clean, well-sanitized surfaces of all equipment in contact with food, good housekeeping practices and adequate treatment and disposal of wastes. Organic techniques like biogas generation plants may form an excellent alternative depending upon the location.
8. Personal Hygiene
Microorganisms live in and on the human body. Those that cause foodborne illnesses are present on the skin, in the nose, throat and in the gastrointestinal tract. A chain of events leads to the human forming a bridge between the harmful bacteria and the food, directly or indirectly. Once transmitted, the organisms multiply exponentially in the food, ultimately lowering the standard of living of the population consuming the same.
Documentation forms the core with the above domains at its circumference. A correct, updated, well-maintained documents ensure quick functioning and grant of permissions. Good credibility, thereby, facilitates good returns in the business. The vendor appointed in the cafeterias should have an FSSAI License to proceed with the cooking activities.
FDA, FSSAI, and NABL are notable authorities that are directly and indirectly related to the assessment of food activities in Corporate Companies. It is necessary that all the Corporate Companies abide by the rules so that the authorities don’t complain regarding several issues. Food inspections are pivotal, not just for the companies, but for people as well.
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