The importance of Food Vendor Assessment in Corporate Companies.

With a major chunk of time being spent at the offices, it has become a need of the hour for every corporate to appoint an efficient food vendor team in the Corporate Canteens. Off late, many corporate offices have suffered due to the non-compliance with food standards by food vendors. Negative food vendor practices often lead to lower absenteeism and directly leads to lower productivity.

corporate food solutionsThe Orange book which is launched by FSSAI under the SNF@Workplace Initiative. It serves as a guideline to all the Corporate Companies and specifies productive directions to achieve the best results in the case of food hygiene, food safety and healthy food options.

To keep a check if your food vendor is the right one, make sure the following parameters are checked:

1. The book states that there should be Food Safety Supervisor for every 25 food handlers and HWC Health Wellness Officer for ensuring discipline and food safety at the corporate premises.

2. Food vendors/caterers/kitchen for the workplace canteen should have FSSAI license and registration

3. To see whether Food vendors, caterers or the workplace kitchen are compliant with FSSAI norms­ Part II and V of Schedule 4 of Food Safety and Standards (Licensing and Registration of Food Businesses} Regulations 2011.

4. The canteen establishment or the vendor follow the guidelines specified in Section II of this book.

5. Food handlers are trained by the FSS as per the FoSTaC programme for catering. There is a daily check of food handlers based on the guidelines specified in this book.

6. Medical Records of food handlers are up-to-date.

7. Water testing is done at least once every quarter of a year to ensure potable water is used ion all the preparation of food.

8. Food testing should be done internally, at least once a month. As per the FSS Act, food testing is required to be done annually.

9. Pest Control is done as per the workplaces own pest control plan and records are maintained.

10. Equipment and containers used for food preparation and storage should be:

-Preferably stainless steel

-Food grade / ISI mark and sterilised before use.

11. Food Containers have airtight cover or lid to prevent contamination

12. Have annual maintenance contracts wherever applicable e.g.water purifiers

13. Purchase all raw and processed food materials from FSSAI registered vendors

14. All incoming materials shall meet the requirements as laid down under FSS Act, 2006

15. Cleaning, washing, thawing, and cross-contamination of food should be considered and taken care of by the food vendors.

16. Raw food/ meat/poultry, ready-to-eat foods should be kept separate at all times.

17. Raw meat/poultry should be kept below ready-to-eat food in the refrigerator.

18. Hands should be thoroughly washed before switching from preparing non-vegetarian products to any other activity.

19. Work surfaces, chopping boards and equipment should be thoroughly cleaned before preparing food and after it has been used.

20. Separate color-coded chopping boards and knives should be used for raw fruit/vegetables/ meat/poultry.

The traits of a good food vendor can be easily distinguished if the above 20 criteria and more are fulfilled. Corporate should definitely oversee all the issues since they lead to several negative consequences. A proper plan of action for all the food processing activities should be carried out to attain food safety and hygiene levels.

Orange Book is the Gospel of Truth for all the Corporates who are aiming at higher productivity. So we assume you would start using it as soon as possible.

For more such queries pertaining to food issues and more at the corporate level, we are just a call away.

Why are you waiting for? They say better late than never! So grab your phone and take quick actions.

If you wish to stay updated with the latest FSSAI updates on Food Safety and Nutrition in Corporate, you can subscribe to our WhatsApp Weekly Notifications platform.

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The Orange Book is the new guideline document for all the Corporate companies in the country. To get your free copy right away, visit our website by clicking here.

Citing the rise in employee health concerns in regards to Indoor Air Quality, this September, Equinox brings to you  Two Webinars on Indoor Air Quality( Part I & II).

The details are as follows:

Part I – Indoor Air Quality and Ventilation [Ventilation Requirements as per ASHRAE Standard 62 – 2001]

Date: Thursday, 27-Sept-18

Duration: 11:00 A.M. – 1:00 P.M.

Part II – Indoor Air Quality [Best Practices for Design, Construction, and Commissioning]

Date: Friday, 28-Sept-18

Duration: 11:00 A.M. – 1:00 P.M.

Cost of Registration for both the Webinars: Rs. 999/-

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