Food Safety in Hospital

There is a shift from bland, tasteless food to delicious gourmet food in hospitals.

- Ashwin Bhadri

It is ironic to compare food in hospitals with that of hotels. Both form a colossal part of hospitality sector, yet are poles apart. The food industry stands at the precipice, watching the market crumble while generating revenue itself. It is only natural that the retail sector, as monumental as this, should be associated with several adjuvant industries - from various scientific research organisations and pharmaceuticals to hospitals, municipalities and insurance companies. Having said this, what comes next in mind is food safety - plans, protocols, blueprints and projects, all conceptualised and made into reality or few, which are in the pipeline, to ensure hygienic food for people.

Around 3,51,000 people die of food poisoning globally every year, according to the WHO.

Hotel Customers to Hospital Patients 

It would only be correct to say that hotels and hospitals remain a prime focus for the food market. Both sectors communicate directly with major chunk of the 1.25 billion population of India; 7 billion plus populated world likewise. These are the two domains wherein the consumers stand at the crossroad of exquisite, delicious food and hygienic, safe edible products. Increasing demands of customers and patients, in terms of palate, comfort, cuisines, take-out orders, and availability of wholesome food have put tremendous pressure on the food businesses.