Excelsior Correspondent
JAMMU, May 20: Dr Parvesh Kumar, Assistant Commissioner, Food Safety and Standards Authority (FSSA) of Jammu division, conducted a symposium cum awareness programme on good hygiene and good manufacturing practices under Food Safety and Standards Act 2006 for all hoteliers of Jammu, at Hotel Ramada, Jammu City Centre.
The key speakers were Sumit Singh (food analyst), Dalip Singh (FSO), Ajay Khajuria (FSO), Hansraj (FSO), Parvez Ahmad and Executive Chef, Anup Kumar. The main focus was on adulteration to a more holistic approach of ensuring safe and wholesome food for the hotel guests.
Speaking on the occasion, Dr Parvesh briefed on safe food practices, personnel hygiene of food handlers and sanitation standards. He emphasized that food is a critical component of growth and FSSA Jammu is at the frontiers of using new technologies in order to ensure the safety of the same.
The other speakers covered topics right from procuring raw food products, proper processing, proper storing, temperature control, safe cooking and there on serving to the guests. Avoid usage of taste additives and enhancers like MSG, Mono Sodium Glutamate which are harmful to health, personnel hygiene, how to avoid communicable diseases and cross contamination were the key topics of discussion.
To a question about edible food colours, FSO answered the permissible range of approved food colour as per the Food Safety and Standards Act 2006 should not be more than 100 ppm. Food and Beverage teams of various hotels of Jammu participated in the event.
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