The food issue

First thing first. The hygiene in the food industry cannot be compromised. The burden of preserving, storing, producing and serving food in the utmost hygienic condition is the responsibility of the food producers themselves. There is no scope for dispute in this matter. Hygiene is, however, a matter of knowledge and practice. In the food industry it is a science. This can only be implemented if skilled management is involved in the kitchen and food producing plants. Contrary to popular belief, mere cleanliness is not hygiene. Of course, it is a precondition to it. Certain standards are required to maintain a proper hygienic kitchen.

Like in all other fields of business and public service, the food industry lacks skilled manpower in Bangladesh. We must do our best to develop our human resources in all fields. It may be news to many that wrapping of ready to eat food in newspaper, packets made from cement bags, and examination scripts can pose great health risk. Chemicals in the ink contained in newspaper printing and examination scripts and cement dust are harmful to the human body. The hygienic condition of the places where paper bags are made and the substance that is used as glue to make these bags deserve to be looked into with equal ferocity. In first world countries use of such bags to wrap food items is totally banned.

Being associated with this industry, both at home and abroad, and in national and international enterprises, I believe that we must train our people in the food industry properly and immediately. Educated young people should be attracted to venture into this field. In our two or so international hotels, some training is imparted due to the association of international chains in their management. The result is visible: even though marginally.

It should be kept in mind, however, that training people is an expensive matter -- it costs money. It may not be economically feasible for most local food processors or restaurateurs to train their staff because they will not be able to pass on this cost to their customers because of the small size of the real spenders. Consumers must also come to face the fact that in order to get hygienic food, they have to pay higher prices. Quality products cost money to produce, and hence are expensive. Customers seldom fall into the trap of low cost presentation.

I was bemused to notice that when I was finding it difficult to make a very small profit by selling a combination lunch box for Tk. 140, some shops stared to offer the same dish for Tk. 75 to Tk. 90. Another food for thought: how come full spread buffet in Dhaka's posh district are sold at Tk. 250 to Tk. 350, when international hotels here change three to four time more even though they buy the ingredients from the same market and even at lower prices due to their scope of bulk purchase? It is not that these international hotels are making exorbitant profits. What they are doing here is remaining uncompromising on quality and presentation of their product and services. This should be the motto of all engaged in food business.

When it comes to BSTI approval of imported or locally processed bottled and canned products, it is assumed that these items are legal to be used at home or in a restaurant. It is illogical to expect that the purchaser will take these items to BSTI for approval seal. When imported or produced or packed here, these should already have the approval of BSTI. The burden of taking BSTI approval is on the importer and processor -- not on the purchaser.

Relating to food colouring -- edible food colour is widely used all over the world. It is a must for culinary delight. Colour plays an important part in one's appetite. The question to ask is the quality of the edible food colour. If the colour used in the food is edible only then it is called food colour. One who uses colours in food preparation, which are not edible is ignorant of what he is doing. And ignorance is no defence! Then again, if imported and locally produced food colours are already tainted at the time of purchase, the end users should not be held wholly responsible. It requires a highly skilled chef to detect the chemical properties of food colouring. Sight and smell test alone may not reveal the actual condition of the product. This problem must be solved at the base -- at the time of importation and production.

In recent times this sector, the food industry, especially the restaurants, has come under fire from various sectors. A year or so back all the spotlights were focused on restaurants regarding realisation of VAT. Now it is the BSTI and hygiene.

Restaurant operators should keep an open mind and translate this challenge into an opportunity to be efficient and credible. Monitoring of standard of hygiene is a continuous process and should be regular. Even in the first world countries such checking is a regular affair. The approach of the authority should be to regulate and ensure hygiene, not only to find the culprits. The media should not sensationalise such matters to an extent that localised incidents are portrayed as the general norm. Should such news with vivid pictures of contaminated food items found in certain shops make four columns on the front page? Responsibility rests on all those who matter in society.

Nurur Rhaman is the owner of the Gourmet Garden restaurant in Dhanmondi.