Mr Gurmeet Singh Kohli, Head of the Department, Department of Hotel Management, JIMS Vasant Kunj II explains the role of food preservation in the hotel industry
Pandemic has compelled all of us to rethink about food hygiene. There are a few ways in which food businesses can ensure safety against Covid and its variants. To begin with each food business must ensure adequate sanitary facilities for food workers and kitchen staff. Frequent sanitization of hands, equipment and premises on a regular basis is the new normal.
The hospitality industry and food businesses are driven by the experiential outcomes for its growth. Therefore, being one of the best hotel management colleges in South Delhi, it is imperative to tell our students the importance of food preservation.
Food preservationis the act of treating and handling food in such a way as to stop or greatly slow down its spoilage/contamination and to prevent food borne illness while maintaining the food’s nutritional value.
There are certain best practices to be followed for preserving food in the hotel industry. Several chemicals are used in the preservation of foods; a few of them are mentioned below:
- Sulfites chemical preservative used for dried fruits, wine, lemon juice.
- Dehydroacetic acid used for strawberries
- Sodium nitrite used for cured meats
- Sorbic acid used for hard cheese, salad dressing and cakes.
Sorbic acid and its salts, such as sodium sorbate, potassium sorbate, and calcium sorbate are anti-microbial agents. They are often used as preservatives in food to prevent the growth of mold, yeast and fungi.
Ethyl formate is used for dry fruits & nuts.
In today’s scenario, there are strict guidelines governing labelling of foods preserved by chemicals. People are well aware that addition of chemicals in food can be harmful to human health when used over long periods and hence, this method is avoided as far as possible.
Kitchen staff and food industry experts use various food preservation methods that are safe and effective. For instance, meat and fish are preserved in salt. Smoking of fish and meat prevents spoilage by dehydration. Refrigeration preserves the quality and safety of food because the cold slows bacterial growth and minimizes spoilage.
Use a FIFO [First in First out] food storage system to ensure you use food with the nearest best before or use by dates ahead of the others.
Now a days, People are health conscious and they genuinely want to improve their life so they use fresh and natural foods. Nutraceuticals are integral part of the wellness regimes these days.
That is why food chains look for fresh and organically grown products especially in a sustainable manner. So, now a days a cold chain supply has become quite popular especially in European countries. In fact, this is the fastest growing segment in the retail food segment. The punch lines of super markets and grocery stores reflect the trend. Krogercomes with a signature line –Fresh for everyone; American reliable food chain brand Ahold Delhaize comes with the signature line –Eat well. Save Time. Live better.
Pasteurization – a method of food preservationPasteurization is the process of heating dairy products below boiling point to kill pathogenic bacteria thereby making the food safe to eat. I sincerely hope that my blog, with its content has added value to the learning experience of the students of the Department of Hotel Management
