Corporate houses and industries are worried about what’s cooking for their employees, and they are going the extra mile to ensure the food their staff eats in their canteens is safe and hygienic. Preparation of most of the food served in these corporate canteens is outsourced and are usually supplied by caterers and base kitchens.
According to Dr. Suchitra Mankar, an ISO 22,000 lead auditor, who teaches public health and nutrition at UNICEF-sponsored programmes at Maharashtra University of Health Sciences (MUHS) conducts checks on base kitchens. She says that vendors confess that food safety is often compromised, she also adds that food safety includes procurement quality, storage, process and handling, display of food, transport, waste disposal, personal hygiene, and sanitation.
Corporate management needs to know that overlooking food safety best practices may pose a health risk for their employees who could fall victim to food borne illness. Any case of an outbreak of food poisoning means that a large number of employees could report sick leading to loss of many work hours. Continue reading