What’s on your plate?

We have to make food safety not only a “best practice”, but also a shared responsibility

Amere description of the dish won’t do any more. As burgeoning choices feed preferences and compulsions, the concern over food safety is cornering attention like never before. What’s on our plate is important in more ways than one.

Amidst increasing options and inclination, “eating out” is a frequent phenomenon in most families these days. Urbanisation and the hectic lifestyle, the rise of the Indian middle class, frequent travel, changed dietary habits and a new-found “comfort” in various cuisines have all contributed to the trend. But, then, it’s not just the urban elite who are “eating out”. The exodus of rural population to towns and cities has led to a large number of the poor and marginalised having to consume street food.

Away from the home hearth, and with very little control over quality, the defences are down. Even at home, the convenience of packaged ready-to-eat food is there. Processed fooditems such as breakfast cereals, cheese, tinned vegetables and meat pack the shelves of our kitchen cupboards and refrigerators.

The consumer demand is for similar tastes, preservation of nutritional value and, perhaps most importantly, the safety of home-cooked food.

Under pressure to deliver, in quantity, quality and safety, the food production system has had to innovate right along its chain. Out-of-the-box methods that preserve flavours and nutritional value of the food on its long journey from the farm to table have to be found. Agricultural and food industries are researching and finding new ways to meet the needs of the everevolving consumers. But, being able to offer food that is tasty, wholesome and safe is not easy. Against the backdrop of enhanced expectations and consumer awareness, food providers are always battling the challenges posed by distances and other demands.

The challenges call for collaborative efforts from all stakeholders. Regulators, food companies and cus- tomers must work together to put safe and healthy food on the plate. Publicprivate partnerships seeking synergy in food safety standards, improvement of food safety practices and public education will strengthen the system that delivers safe food.

It is important to arm the consumer with the ability to judge and choose a food product—fresh or packaged— through clarity of information. From being able to pick vegetables, fruits and dairy products that are fresh, properly refrigerated and stored, to checking the list of ingredients and dates of manufacture and expiry on packaged food, consumers must be able to handle it all. They must also be equipped to look out for certifications such as ISI and other food quality marks on the containers.

The adoption of “best practices” for manufacturing and hygiene, at a personal as well as organisational levels, can help keep food fit for consumption.

The Surakshit Khadya Abhiyan (SKA), a first-of-itskind food safety initiative being led by CII, with Cargill as the national partner, has already evolved into a nationwide movement across the food ecosystem—from street vendors and large food and beverage organisations to consumers.

Access to safe food is a basic human right, and in today’s complex and interdependent food supply chain, food safety is a shared responsibility of farmers, the food industry, regulators and consumers. SKA, we believe, will help create an environment of enhanced food safety awareness for all.

India’s food and beverage companies are increasingly improving quality by adhering to global standards. They are actively engaging with the scientific community, consumers and other stakeholders to draw feedback and improve products. Many have upgraded facilities and are training personnel in their efforts to catch up with and stay abreast of global standards.

Clearly, before tickling the taste buds, we must tick the right boxes. The author is chairman, Cargill India Ltd