Maintain quality, safety and health standards in preparation of Haleem : GHMC Commissioner

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Maintain quality, safety and health standards in preparation of Haleem : GHMC Commissioner

Dr.B.Janardhan Reddy, Commissioner, GHMC has appealed all the hotel managements to  retain the uniqueness and popularity and maintain quality, safety and health standards in preparation of Haleem in the ensuing month of Ramzan.

The Commissioner, GHMC held a review meeting with all the hotel managements along with Additional Commissioner (H&S) and all the AMOHs, for the preparation of Haleem for the ensuing Ramzan festival. The Commissioner interacted with the hotel managements and requested them to maintain proper hygiene while preparing Haleem and Haleem battis shall be set up on ground floors only and desist from setting up on the top floors. The Bhattis shall be erected on safe places, which shall not create any nuisance or hindrance to the pedestrians or the public.

The Commissioner said that every official and hotel management must take moral responsibility for preparing Haleem i.e. Swachh Ramzan – Swachh Haleem the GHMC is having around 1500 to 2000 hotels at least 10 people will be working in the hotel altogether roughly 20,000 will be on the job in this contest the Commissioner, GHMC directed the AMOHs in coordination with hotel managements must give proper training to the workers for effective working maintaining proper hygiene conditions for preparing Haleem for the ensuing Ramzan.

The Commissioner also directed all the ZCs and DCs to conduct review meeting in their jurisdiction with all the hotel managements and proper training will be given before the starting of the Ramzan period.

 A detailed note for the preparation of Haleem and precautionary measures can be seen below:

 Hyderabad Haleem is a unique meat product prepared and relished in Hyderabad region since centuries during Ramzan period. Due to its unique taste and variety it is gaining acceptability in different states of India and also in different countries especially in Gulf Countries. Owing to its uniqueness and geographical specificity, Hyderabad Haleem has got Geographical Indication (GI) certification which is a form of Intellectual property. Hyderabad Haleem becomes the first meat product of India to get the GI certification.

 The Greater Hyderabad Municipal Corporation issues following directions to the Haleem makers:           

  • Haleem making Bhattis shall be set up on the ground floors only and
  • Parking provision to be provided to the consumers visiting the eateries and adequate steps shall be taken for the free flow of vehicles during evenings.  
  • Procure meat from the notified slaughterhouses only. 
  • Spices and ingredients shall be used of good quality. 
  • Hygiene to be maintained in preparation of Haleem. 
  • Fire safety equipments are to be kept ready to avoid any fire accident.
  • Wastage shall be disposed of in proper way i.e. keeping in covers and handed over to garbage collector and
  • Cooperate with the Food Safety Designated Officers, Food Safety Officers, Veterinary Officials and Asst. Medical Officers of GHMC who inspect the restaurants and Haleem outlets from across the city to check hygiene standards and collect Haleem samples to ensure compliance with the Food Safety and Standards Act of 2006.

 

FOOD SAFETY AND HYGIENE STANDARDS TO BE MAINTAINED IN THE PREPARATION OF HALEEM DURING RAMZAAN.

  1. All vessels and utensils made of copper to be coated with nickel properly to prevent any copper poisoning/food poisoning.
  2. Place where Haleem is proposed to be prepared should be clearly demarcated and separated, viz., preparation of raw material and ingredients must be done in clean adequately ventilated and dry area on top of tables or platforms.
  3. Separate area for cooking, mixing and grinding should be demarcated. The area should have proper ventilation with adequate exhaust fans to ensure the safety and health of workers.
  4. All workers should be healthy and should not be suffering from contagious diseases, skin infections or cuts and wounds on hands etc.
  5. Raw material, especially meat, beef or chicken, Emu, Fish should be purchased through a legal source where adequate inspection has been done to certify the meat to be fit for human consumption.
  6. Meat, chicken or beef, Emu, Fish procured should be used immediately after arrival. In case the time from procurement to the preparation is longer, the meat/chicken/beef needs to be chilled or refrigerated until use.
  7. Raw meat, chicken or beef, Fish, Emu procured a day or two in advance can be used only if it has been properly chilled/frozen since the time of slaughter between temperatures of + 2ºC to – 2ºC. Meat, chicken and beef, Fish, Emu procured more than two days in advance can be used only if it has been frozen since the time of slaughter at temperatures below – 20ºC.
  8. Water used for boiling the wheat and or cleaning the meat, chicken or beef, Emu, Fish should be potable and chlorinated. The water should be free of any contamination with sewage water and should not contain any bacteria or parasites.
  9. Workers should wear protective clothing, masks, caps and overall.
  10. Previous day’s leftover haleem should not be mixed with the freshly prepared one. If the previous day’s haleem is contaminated with bacteria, it may have enough bacteria to contaminate the freshly prepared haleem which in turn may cause serious health problems to people.
  11. All vessels, utensils and equipment used on a particular day should be washed thoroughly using detergents with clean chlorinated water before it is reused again.
  12. Contamination with bacteria such as Salmonella spp., Escherichia spp., Staphylococcus spp., Corynebacterium spp., and Compylobacter spp., and parasitic infections such as amoebiasis, giardiasis or balantidiosis may occur due to use of contaminated water, contaminated ingredients such as meat, chicken, beef, or through unhygienic workers hands, utensils.
  13. Personal Hygiene and Health Requirement:
  • Why wash your hands?.
  • Hands are particularly important in transmitting food borne pathogens.
  • Dirty hands and/ or fingernails may contaminate the food being prepared,
  • Employees may serve as a reservoir for pathogenic microorganisms.
  • Hand washing
  • Bacteria on a hand after using the toilet and before washing hands.
  • How to wash: Equipment needed: Hand sink with hot and cold running water, soap, and disposable paper towel.
    • Steps:
  • Remove all jewellery from wrists and hands.
  • Wet hands and apply soap.
  • Build up a good lather and vigorously rub hands together for a MINIMUM OF 20 SECONDS.
  • Pay particular attention to underneath fingernails, cuticles, in-between fingers, and wrists.
  • Rinse hands free of soap and dry hands with a disposable paper towel.
  • Turn sink faucet off with paper towel.
  • When to wash hands.
  • After touching the body (Nose Mouth, Hair, Etc).
  • After using the restroom.
  • After eating, drinking, or smoking.
  • After handing soiled equipment.
  • After touching raw meat.
  • Before and after putting on gloves.
  • After taking out the garbage.
  • Personal hygiene and health requirement.
  • Training of food handlers in hygienic handing of food and in personal hygiene to prevent contamination of food.
  • Medical examination of food handlers to be conducted prior to their employment and in between whenever necessary.
  • Do not allow persons who have conditions like infected wounds, skin infections, injuries, sores or with diarrhea to work in any food handling area in any capacity.
  • Every person engaged in food handling area should wash his hands frequently and thoroughly with a suitable cleaning preparation i.e. before and after every handing process.  
  • Personnel engaged in food handling area should maintain a high degree of personal cleanliness while on duty, and wear protective clothing.
  • Do not wash aprons and other similar items on the floor.
  • Personnel should not wear any insecure jewellery when engaged in food handling.
  • Any behaviour that could lead to contamination of food viz., eating, use of tobacco, chewing or spitting should be prohibited in food handling areas.
  • Gloves if used should be maintained in sound, clean and sanitary conditions.
  • Prevent entry of visitors to food handling areas.

 

 

 

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