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It’s published by International Organization for Standardization which specifies requirements for an environmental management system that an organization can use for enhancing its environmental performance.  The standard does not give exact requirement regarding the environmental parameters. Normally, an organization has legal requirements as per the state or the country which they are obliged to abide by.  The basic approach EMS is based on PDCA concept. Plan-Do-Check- Act. This can be applied to each elements in EMS individually.  Risk based thinking is highly encouraged at certain points throughout the standard.  There are various guidelines like ISO 14004: Environment General Guidelines, ISO 14010: Guidelines for Environmental Auditing, ISO 14044: Environmental management: Life Cycle Assessment and others. These are standards for reference purpose only and it helps the organization to obtain ISO 14001 certification. However, these guidelines are not for certifica...

A restaurant whether big or small needs to keep hygiene checklist. A proper hygiene checklist not only helps with authorities but also helps one to find favor in the eyes of customers. A proper implementation of hygiene aspects of checklist helps to maintain quality of service, good brand image and credibility. A proper implemented hygiene checklist keeps staff, managers, auditors and customers happy. Paying attention to hygiene will help restaurants to stay on top of their game for a very long time.  Here are few simple tips I would like to share on hygiene maintenance whether it is small or big restaurants. Staff Hygiene : · Clean clothing (uniforms are highly encouraged), masks, proper gloves, hair nets for the staffs should be provided. It’s best to limit employees wearing jewelries like necklace, bracelets, earrings etc. However, plain wedding bands are allowed. · Good personal hygiene aspects like proper and frequent hand washing, trimmed nails, regular change of ...

Food labeling is crucial for every single unit in food supply chain. A food label is a direct means of communicating information to the consumer as per FAO. According to the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985), a food label is any tag, brand, mark, pictorial or other descriptive matter that is written, printed, stencilled, marked, embossed or impressed on, or attached to, a container of food or food product. This information can also accompany the food or be displayed near the food to promote its sale.  Why is it important? There is a legal requirement to have labelling. It helps consumers know what they are buying like product’s identity and its content. It will enable consumers to make comparisons of products. It helps consumers make informed decisions like how to cook them, how to store them etc. Labelling is extensively used by consumers to protect their health. What do we find in food labels? Food identity : The name of the food. I...

With the current Covid-19 situation, more and more people are compelled to cook at home. I am sure everyone has been checking the Instagram, Facebook and YouTube videos from our family members, friends and social circle about baking cookies and cakes, trying out new smoothies and starting "new diet". Now, here is the thing; There are some ingredients or food are considered to be in high risk group and should be handled with care. This it is about Salmonella . I read about eggs recall in an article published by Food Safety News titled "Salmonella prompts recall of more than half a million eggs", published on May 13, 2020. It discusses how a number of supermarkets have recalled eggs sold under different brand names. Supermarket chain like Auchan, Netto, Carrefour and others issued recalls of eggs. They also have released batch number for the eggs that were marketed before withdrawal process for public knowledge. A simple test like salt water to check eggs is defin...