Regulators and consumers expect food processors and handlers to follow food safety standards to minimize the risk of contamination and illnesses. One mistake in food processing can cause hundreds of illnesses, deaths, lawsuits, and facilities closures. Prevention is the best weapon against food contamination. Also we believe we are equally responsible to our consumers as it is our main responsibility to deliver quality food products. A healthy output is the exact result of the healthy input and process.
At Kamdhenu Foods, these six parameters are followed strictly so that we can behave in a socially responsible manner:
1. PERSONAL AND ENVIRONMENTAL HYGIENE
Microorganisms can cause food poisoning. Everything that comes into contact with the food is cleaned regularly: food handlers, equipment, tools, and utensils. A program for regular cleaning and disinfection of everything is in our facility to prevent outbreaks. We make sure our employees practice proper personal hygiene habits, such as not working when ill, frequent hand washing, reducing contact with food, covering hair and cuts and sores, and protective clothing. We also have a cleaning regimen for pest control.
2. PEST CONTROL
Troublesome insects, such as cockroaches and flies, can spread foodborne diseases by contaminating food at any stage of the production process. Rodents also spread diseases as well as causing damage to buildings, fixtures and machinery. We monitor and detect different pests which helps us to reduce the risk of pests getting into food at any stage of production.
3. WASTE MANAGEMENT
If food waste is accumulated, it could attract pests to areas where food waste is stored, thereby bringing about the possibility of pest infestations.Poor waste management can exacerbate a pest problem. We give special attention to proper waste receptacle design and vigilant waste disposal which are very crucial for a food safety program.
4. CORRECT HANDLING, STORAGE AND TRANSPORT
Food contamination and spoilage can be caused by improper food handling and storage. And so we store certain foods in certain ways to avoid contamination. We are also highly aware of cross contamination, temperature, and humidity to reduce the risk of tainted food.
5. STAFF TRAINING
We as employers have always strived hard to design and implement the best facilities and safety procedures based on the best available information, and we also make sure that the people actually handling the food are regularly trained. We practice frequent staff training to ensure the safety procedures are consistently followed and new hazards are addressed. Our employees are thoroughly trained when first hired, periodically thereafter, whenever there’s a new hazard, and when employees take on new duties.
Another practice that we have implemented is that after the above are in place, they are reviewed and inspected . A site and staff inspection program is employed to ensure all of the safety practices are being followed.With the heavy responsibility of ensuring food safety as well as efficiently operating a food processing facility, safety training should not get lost in the shuffle.
6. FACILITIES AND EQUIPMENT DESIGN
To reduce the risk of contamination, the facility should not be located in areas that are known to be hotbeds for pests, nor should the location and its surrounding areas have dense pollution levels.Therefore we clean and maintain equipment regularly to prevent contamination. The principles of our sanitary design include cleanable, compatible, accessible, hygienic design, no niches, and hermetically sealed hollow spaces.
Proper storage, sanitary tools and work spaces, heating and cooling properly and to adequate temperatures, and avoiding contact with other uncooked foods can greatly reduce the chances of contamination. We as the food agents hereby follow all the food regulations strictly. Your safe and healthy food is our responsibility!