FSSAI: Do’s And Don’ts By Chefs And Food Handlers Amid COVID-19 Outbreak

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Among the many initiatives taken by the Food Safety and
Standards Authority of India (FSSAI) during the COVID-19 outbreak,
the FSSAI has now come up with Do’s and Don’ts for chefs
and food handlers.

Since restaurants and eating houses have been allowed to operate
during the lockdown, the FSSAI to ensure that the food is cooked in
a healthy, safe and clean environment has suggested the chefs and
food handlers to take the following precautions:


A pictorial demonstration by FSSAI of Do’s and Don’ts
for Chefs and Food handlers amidst Coronavirus Pandemic is as


Further, the Authority has also suggested that the chefs and
food handlers shall take the following precautions while

  • Cover wounds/ burns etc. with waterproof bandages.

  • Keep food premises clean, well ventilated, well ventilated and
    no water stagnation is allowed.

  • Carefully inspect fruits, vegetables etc. for freshness and
    quality before purchasing. 4. Procure packaged products from FSSAI
    licensed/registered vendors only.

  • Clean cooking surface before starting work.

  • Maintain temperature for selling chilled beverage & cold
    dessert, appropriate temperature shall be maintained.

  • Use clean (potable) water for washing, food preparation,
    drinking, cleaning of utensils, etc. In case storage is required
    then it should be stored in clean containers.

  • Segregate raw/cooked and vegetarian/non-vegetarian foods at all
    times to avoid cross-contamination.

  • Cook and reheat food at right temperature for adequate

  • Use equipment, containers, utensils, chopping boards, knives,
    cutlery, and serving spoons, of food-grade quality. Sanitize the
    equipment’s before use.

  • Provide facility for hand wash to customers away from food
    preparation and service area.

  • Dispose waste regularly. Keep bins covered and clean them

FSSAI has allowed FBOs to operate during the lockdown period to
ensure that regular supply of food to the general public is not
disrupted. However, FBOs shall ensure that abundant caution is
taken while manufacturing and packaging food items and follow the
aforesaid safety measures in order to avoid further spread and
transmission of the virus.

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