When the felt temperature is 47°C, it's crucial to take precautions to avoid heat-related illnesses. Stay indoors during peak sun hours (12 PM to 4 PM), wear light-colored, loose-fitting, and breathable clothing, and avoid strenuous activities. Ensure you drink plenty of fluids, especially water, and consider refreshing drinks like lassi, buttermilk, or coconut water.
Precautions to take when the felt temperature is 47°C:
Stay Hydrated:
Drink plenty of water throughout the day, even before you feel thirsty, especially if you are outdoors or engaging in physical activity.
Limit Outdoor Activities:
Avoid strenuous activities and limit your time outdoors, particularly during the hottest part of the day. If you must be outside, seek shade frequently and take breaks.
Dress Appropriately:
Wear loose-fitting, lightweight, and light-colored clothing to help your body stay cool and allow for better air circulation.
Stay Cool:
Use fans, air conditioners, or coolers to help regulate the temperature indoors.
Be Aware of Vulnerable Individuals:
Pay attention to the elderly, children, and those with pre-existing health conditions, as they are more susceptible to heat-related illnesses.
Monitor Symptoms:
Be aware of the signs of heat exhaustion and heatstroke, such as dizziness, nausea, and rapid heartbeat. If you experience any symptoms, seek medical attention immediately.
Industrial canteens in India must adhere to regulations outlined in the Food Safety and Standards Act (FSSA) of 2006 and related regulations, including obtaining an FSSAI license. Key requirements include maintaining hygiene standards, proper food handling and storage, pest control, and ensuring the safety of food preparation areas. A food safety plan (HACCP) is also necessary.
ReplyDeleteFSSAI Regulations and Licensing:
FSSAI License:
Industrial canteens, as food businesses, require an FSSAI license. The type of license (Basic, State, or Central) depends on the canteen's annual turnover.
FSSAI Standards:
Canteens must comply with FSSAI regulations regarding food safety, hygiene, and standards for food articles.
Hygiene and Sanitation:
Premises:
The canteen premises should be clean, adequately lit, and well-ventilated, with smooth, cleanable floors, walls, and ceilings.
Food Preparation Area:
Countertops, cutting boards, utensils, and equipment must be clean and properly sanitized.
Handwashing:
Adequate handwashing facilities with soap and water must be available.
Personal Hygiene:
Food handlers must maintain high standards of personal hygiene, including frequent handwashing, wearing clean attire, and using gloves and headgear.
Food Handling and Storage:
Segregation:
Raw and cooked foods must be stored separately to prevent cross-contamination.
Temperature Control:
Cold foods should be stored at or below 5°C, and hot foods at or above 60°C.
Labeling and Expiry Dates:
Food items must be properly labeled with dates and contents and checked for expired items.
Pest Control:
The canteen should be free from pests and vermin.
Food Safety Plan (HACCP):
Hazard Analysis: Implement a HACCP plan to identify potential hazards and critical control points in the food preparation process.
Additional Considerations:
Waste Management: Proper waste disposal procedures should be in place.
Training: Food handlers should be trained on food safety and hygiene practices.
Regular Inspections: Canteens should undergo regular inspections to ensure compliance.
Nutritious Menu: Offer a balanced and nutritious menu with options for different dietary needs.