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Systems

Thinking

No finite point has meaningwithout an infinite reference point.

Jean-Paul Sartre

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To change the world in dayone

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1.8 million people die every year fromdiarrhoeal diseases*

*(mostly in developing countries like India)

Source: http://www.who.int/water_sanitation_health/publications/factsfigures04/en/

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The simple act of atcritical times can reduce the numberof diarrhoeal cases by up to 35%.

washing hands

Source: http://www.who.int/water_sanitation_health/publications/factsfigures04/en/

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Walkinto the

Kitchen

Not responding is a response -we are equally responsible for what we do.don't -Jonathan Safran Foer,

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Walkinto the

Kitchen

An initiative to createawareness about our

toof any public eatingplaces-

right enter the kitchen

The first steptowards food safety

..But WHATs the NEED?Sanitation & hygiene in kitchens will

help control a large no.of diseasesin India (like typhoid, Hepatitis A,Cholera, E.Coli, Campylobacter etc).A major route into the human bodyfor bacteria & other pathogens isthrough the mouth by way ofcontaminated food and drink.

..And HOW will walking inHELP?

This will create consciousness &awareness about the importance ofsanitation in kitchens amongst thekitchen maintainence staff & alsoamongst the general people.

If all your deeds were known to all,

you would be scared to do much evil

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What can do tomake this work?

I

1. Walk into your home or mess kitchen forstarters

2. Next time you walk into your favouriterestaurant, request the manager- to let youwalk into the kitchen (knowing that it isyour right).P.S.- Make sure you go after having yourmeal !

3. Spread the word and create awarenessamongst your friends.

4 V t f th Cl t Kit h I Th

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FRONT& BACK

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Familiar

sights?

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Basic Sanitation Factors

Kitchen Environment

- Stagnant water in & around the kitchen- Presence of dust

- Water purifier for cleaning water- Proper separation of used & unusedutensils- Separation of vegetarian & non

vegetarian utensils- Cleanliness of chopping board

Cooking Methods- Washing hands before cooking- How do they taste food while cooking- Water purifier for cleaning water- Proper selection & storage of food- Washing vegetables properly

- Disposal of Spilled food

Awareness

- Importance of personal hygiene- Transmission of diseases

- Food handlers to be healthy & free fromdisease- Ways to improve

Personal hygiene of cook &other staff

- Wearing clean clothes while cooking- Bathing regularly- Wearing gloves- Cutting nails- Covering/ tying hair

Washing Methods

- Separation of Washing area fromcooking area- Proper Soap for washing- Cleanliness of washing cloth- Method of drying

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CommunicationMedium

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Had a look at the kitchen,

Ahmedabad Near IskonMall. Quite clean andsystematic. :)

Hyderbad Biryani

My first walk into the

kitchen of a restaurant :)@

Ahmedabad- Clean butcan be improved.

Natrani Caf

better dan a lottaplaces....akshat

clicked sumpictures too

n v walked intolast nyt

4s kitchen

Walked into the Kitchenof atInfocity (Gandhinagar).

Turned out to bereasonably clean!

"Shambhu Cafe"

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MESSBehind

the

Scenes

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General Hygiene

Samewiperusedfo

r

cleaningslab&floo

r

Improper

Storage

Stagna

ntwater,rightnextto

washedutensils

Cleaning cloth

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Uncovered Dustbin Shoes on wash basin slab

Washing Area

Fabric Detergent

Cleaning cloth

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@ KHOPCHA

AndarKiBaat

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General Observations

Not-so- clean cleaning area Unwept spilled milk etc Uncovered dustbin

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General Observations

No washing soap! Cleaned utensil Stagnant Water

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Thank

You