On Friday 23rd November 2018, am interactive Food Safety and Hygiene Seminar was conducted in Yusufi Mohallah Karachi. FMB Committee of Yusufi Mohallah invited Dr Yusra Khalid from Aga Khan University Hospital to conduct the seminar and training.
Dr Yusra Khalid, with the help of videos and slides briefed the cooks on the importance of food safety and hygiene and potential disasters of human health if the standards are not met. With help of videos and news clip, Doctor elaborated the serious consequences which can occur due to food poisoning and possible fatalities.
Dr Yusra Khalid categorized the food spoilage into 3 avenues:
- Natural
- Chemical
- Bacteria
Natural:
Natural spoilage can be due to outside factors which can harm or reduce the hygiene of the food. Instances of presence of hair in the food, or insects, on small objects can be causes of natural spoilage.
Chemical:
Chemical spoilage can occur due to instances in which various chemicals are left on the surface of food or utensils. An example of such instance would be failure to properly wash and rinse utensils after fumigation, as the fumes of the fumigation may stick to surface of utensils or equipment used in cooking food. Also failure to thoroughly wash the utensils after using cleaning detergents resulting in the residue present on the surface can also be categorized as chemical spoilage.
Bacteria:
As evident by its name, bacterial spoilage can be due to increase of bacteria in the food due to inability to regulate its temperature at the rate required.
Dr Yusra Khalid also provided cooks with few tips which can be useful for all those handle food.
- Bacteria survive and multiply at temperatures 8 degree Celsius till 75 degree Celsius. Therefore to keep the food from spoiling, its temperature should be either below 18 degree or above 75 degree.
- While storing, always ensure that the meat is stacked at the bottom. Juices released from the meat contain high amount of bacteria, and if are infused in the food can be fatal. The bacteria present in the meat juice incubate for only 4 hours before they can cause sickness and are terminally fatal.
- In kitchens where there are no separate areas for chopping meat and vegetables, vegetables should be chopped first. After vegetables are chopped, area should be thoroughly washed and only then should the meat be chopped. Once meat is chopped, the area should be washed immediately.
- It is imperative to know that meat and chicken are carries of dangerous bacteria. As mentioned above, these bacteria can be activated in 4 hours and are very fatal. Therefore, any meat or chicken arriving in the kitchen should be properly soaked and washed in warm water before proceeding to cook.
Many other beneficial tips were also provided during the seminar. All the participants were interactively required to participate by recalling the points discussed in the seminar as well as questions on their knowledge in few matters.
Faizul Mawaidil Burhaniyah is the source of nourishment for our bodies as well as our souls. HuzuralaTUS in his countless Bayaan Mubarak has guided khidmat guzaar to ensure that no compromise is made on the hygiene of the food which could affect the health of mumineen.
Inviting professionals in the seminar helps khidmat guzaar and cooks to increase their knowledge in the regard, and become aware of the minute details and intricacies which can help us alleviate the standard of the food. This in return will help us deliver a more qualitative food which can be safe for all who consume and fits the goal of being “Home-like Food”.
May Allah grant our beloved Moula TUS a long, healthy and prosperous life till the Day of Qayamat. ‘Ameen’
