The Indian food processing sector has grown at a swift pace in the past few years. With several large corporations and SMEs foraying into the Indian food segment, food technologists have been pushing for the adoption of green practices that ensure optimum resource utilisation and maintain high standards of hygiene.
Despite the phenomenal rise of the Indian food processing industry in recent times, there have been a few instances of food contamination that have adversely affected the brand reputation of some leading food companies. For SMEs in the sector, it has become particularly important to maintain high quality standards to remain competitive in the market.
Green Cleaning gains momentum
Given the multiple benefits of adopting green manufacturing and cleaning practices, several Indian food companies are investing in innovative tools that can help them trim their operational costs while maintaining food safety at the same time. As a result, the concept of Green Cleaning is gradually gaining momentum in India. Green Cleaning refers to the process in which cleaning products and services are used to improve the overall safety standards at a manufacturing unit.
By implementing Green Cleaning practices, Indian food companies can maintain an eco-friendly working environment and also increase the shelf-life of their products. However, for the successful implementation of Green Cleaning tools and services, it is imperative for these companies to impart proper training to their workforce.
“Companies looking at adopting Green Cleaning tools should first train their staff by using videos and charts, and by providing onsite training. These cost-effective tools are preferred as they offer a high return on investment (RoI),” says Vineet Marwah, proprietor of a mid-sized confectionery company in Delhi, Parry Confectionery Pvt Ltd.
Preventing cross contamination
In recent times, cross contamination has emerged as a major hazard for most food processing companies in the country. According to food technologists, cross contamination occurs when cleaning staffs use a single mop to clean the floors in two separate rooms. This results in a bacteria outbreak that contaminates food products. To prevent cross contamination, food processing units may adopt cleaning tools that were manufactured using the colour-coding technique.
According to Biswajit Sengupta, Head-Technology Department, MKJ Enterprises, a small-sized fruit juice manufacturing company in Kolkata, “Tools that have been colour-coded green should be used in the foodservice areas. Similarly, blue tools and red tools are to be used in the administrative areas and restrooms respectively. By using these tools in an effective manner, food processing companies can prevent cross contamination and maintain high standards of hygiene at their production units.”
Ergonomic cleaning tools
Food technologists also recommend the use of ergonomic cleaning tools that are different from the conventional cleaning tools available in the market. These innovative cleaning tools are gradually gaining popularity in India and a growing number of food companies are finding these more useful than the traditional cleaning equipment. To train their cleaning staff in using these tools, many food companies are conducting demonstrations at their units. These companies are also collaborating with product manufacturers and distributors to familiarise their staff with the proper usage of these tools.
As the Indian food processing sector strives to double its production capacity by 2015, adoption of innovative green and cleaning tools is bound to help it become globally competitive in the near term.
Shubhomita Bose |
