Food safety in large organized eating establishments

Abstract Food safety requirements in an Eating Establishment comprise the last segment of farm-to-fork chain (kitchen-to-fork). They can be broadly categorized into requirements directly related to cooking (like preparation of raw material, cooking, hot and cold holding, cooling and storing, serving and reheating of leftover food) and those indirectly related to cooking (hygiene of water and ice, transportation of prepared food, equipment and utensils, cleaning and sanitizing, waste disposal pest control and hygiene, and training of food handlers). This chapter deals with transportation of cooked food, cleanliness schedule of Eating Establishments as given by Food Safety and Standards Authority of India and maintenance of various kitchen equipment. Maintenance of kitchen equipment like microwaves, refrigerators, etc. needs to be taken seriously by the Food Business Operators to ensure safety of food.