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Conference on Kitchen Hygiene & Sanitation
From Design to Delivery

KHS
Conference on Kitchen Hygiene & Sanitation
From Design to Delivery

LtoR: Avril Sule, Sudhir Pai, Jayaprakash Nair, Mohana M, Dr.V. Pasupasthy and Tarun Bhatia
Chetan Washikar, Executive Chef, Ambassador’s Sky Chef

On the February 15, 2020, the Conference on Kitchen Hygiene and Sanitation was held at the 17th edition of the Clean India Show. Supported by the ‘Western India Culinary Association’, the conference was the first of its kind, intending to cover aspects from Design to Delivery.

We were privileged to have Food Safety Specialist Dr V. Pasupathy, (an authority on the subject) as our Chief Guest and Keynote Speaker. His knowledge and ability to speak in simply, everyday language to the audience, kept the session interactive and informative. A National Advisor to the FHRAI and Lead Expert FSSAI, Dr Pasupathy captured the interest of the delegates emphasizing the reason why they need to know about the subject. This provided the appropriate start for the conference leading into the panel discussion.

Siddharth Vadhavkar, Executive Chef Reliance Foundation Hospital

‘IDEAL’ – the word conjures up images of perfection. Sadly, circumstances belie the perfect world. Chairing the session ‘Ideal Design: Myth or Reality’, Ravi Wazir- a Business Consultant. Speaker and Author in the Hospitality Food Retail Sector, led a discussion on why ideal kitchen design is paramount to Kitchen Hygiene and Sanitation. The panel members included the Kitchen Consultant and proprietor of Kitchen Krafts — Marian D’souza, the Chief Kitchen Stewarding Manager at the Jio World Centre of Reliance – Sanjay Painuly, WICA Treasurer and advisor to the conference and currently an independent F&B Consultant of Pai and Associates – Chef Sudhir Pai and Chef Tarun Bhatia who wears many hats and has recently received an award for being The Most Influential Food Industry Professional.

The discussion aimed to explore the following:
• Architectural aspects of kitchen design like the flooring and walls, lighting and ventilation are critical factors to ensure hygiene and sanitation. How are these incorporated in kitchen design?
• What kind of automated and self-cleaning systems can be installed in order to improve standards of hygiene and sanitation?

LtoR: Kaushik Lanjekar, Tarun Bhatia, Sudhir Pai, Ravi Wazir, Marian D’souza and Sanjay Painuly

The discussion was driven by Wazir enabling the panel members to express their varied viewpoints on the topic and concluded with the final question – Kitchen design is not so much about being mandatory as having the right mindset. What is your opinion on this statement?

The next session was a presentation by two experts in their respective fields…

Spending time in a hospital is not a choice one makes. What if you were being treated for one ailment and ended up developing another due to poor kitchen hygiene and sanitation? Chef Siddharth Vadhavkar who has been handling the kitchen operations for the past three years at the multi-specialty healthcare facility of Reliance Foundation Hospital, shared his experience.

LtoR: Avril Sule, Sudhir Pai, Jayaprakash Nair, Mohana M, Dr.V. Pasupasthy and Tarun Bhatia Chetan Washikar, Executive Chef, Ambassador’s Sky Chef On the February 15, 2020, the Conference on Kitchen Hygiene and Sanitation was held at the 17th edition of the Clean India Show. Supported by the ‘Western India Culinary Association’, the conference was the first of its kind, intending to cover aspects from Design to Delivery. We were privileged to have Food Safety Specialist Dr V. Pasupathy, (an authority on the subject) as our Chief Guest and Keynote Speaker. His knowledge and ability to speak in simply, everyday language…

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