FOOD HAZARDS-FILTHY KITCHENS AND UNSAFE SERVICE

Does the "Name and shame" strategy that is in force in some country really desist the eateries from indulging in food preparation practices and service that are considered unacceptable by known safety standards? Obviously not if the experience in Australia is to be considered. According to safety authorities there almost 10% of the eateries fail the hygienic tests carried out by them raising serious concerns about the well being of the consumers. Here is take on this issue which may be of relevance to many countries like India where consumer protection situation continues to deteriorate over the years. 

"The first full release of data from the Food Authority's Name and Shame register reveals that more than 3500 of the 36,000 eateries inspected across the state failed hygiene tests.The first full release of data from the Food Authority's Name and Shame register reveals that more than 3500 of the 36,000 eateries inspected across the state failed hygiene tests. One in 10 restaurants and cafes across NSW have been fined for food safety breaches, from preparing meals in filthy kitchens to failing to control bug infestations. More than 1000 of the 8042 penalty notices issued in the past five years related to cockroach infestations, rodent activity and droppings in commercial kitchens. Unsanitary food preparation areas, dirty equipment and lack of easily accessible hand-washing facilities made up nearly half the offences. The data, obtained under freedom of information laws, also revealed that since 2008: City of Sydney Council was home to state's most hazardous kitchens with 820 fines". 

If a relatively rich country like Australia with almost 100% literacy can face such a situation what chance others with large population of illiterate citizens like India has to put in place a workable system to discipline the catering industry? The FSSAI in India is a toothless organization with a paper tiger like status and it is very apparent that neither the  quality standards nor the safety parameters set by this bureaucratic organization evoke ant fear or respect among the industry players. It is time that the safety monitoring infrastructure and testing facilities are strengthened immediately and the degree of punitive punishment is raised to instill a deterrent effect on the violators.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

AIR LINE FOODS MORE RISKY?- NEW FINDINGS

Air travel, especially of long duration, is both tiresome and boring. In-flight music and video entertainment facilities make such travels some what tolerable while the foods served are supposed to be of mouth-watering quality. Modern Air Lines companies even offer diverse menu options to cater to different ethnic and cultural back ground of potential travelers. It is in this context that recent reports damning the safety of these foods emanating from the US are raising some alarm among travelers using US Carriers. While FDA is to be complimented for bringing to surface gross violations of hygiene and sanitary standards in kitchens where the foods are prepared for supply to the air lines. What is appalling is the response of the Carriers brushing aside these allegations lightly and probably FDA may have to take severe deterrent action against such repeat violators immediately lest the passenger confidence on airline foods is shattered. Here is a gist of the report culled out from reliable international media which provides a sad reading.

Airplane food has long been the butt of jokes for being bland, unimaginative and generally unappetizing, but now there is evidence to suggest that the meals served by airlines are not just lackluster, but they might actually make passengers sick. Inspections of airlines and outside caterers conducted by the Food and Drug Administration have revealed facilities crawling with mice, roaches and ants, and food preparation areas swarming with flies. According FDA health violation records obtained by ABC's 20/20, over the past four years, there have been more than 1,500 violations in the airline food industry. The federal agency said that 'significant' problems were found at a much higher rate than in other industry it inspects.

No one is arguing that in-flight catering is an easy job but unless some minimum safety precautions are taken health of many passengers may be adversely affected. It was not along ago that under recessionary trends, air traffic volume started declining and with fierce competition among the players to attract traffic, food was being considered as an instrument to cajole passengers to travel by air. There were even a few reports that some major air line companies were planning to upgrade their menu to offer very high quality preparations on par with 5-star restaurants. Alas that proved to be a non-starter once the air traffic became normal. All air line must understand the basic fact that passengers are not yearning for home foods while they travel but they will never compromise with products prepared in infected and infested kitchens which can put their life in danger. It is time that kitchens preparing foods for air line passengers are brought under a global safety regime and protocols that can be easily monitored by competent food safety specialists on a 24/7 basis.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com