Members of Hospitality Purchasing Managers’ Forum deliberated on the various issues associated with FSSAI implementation and the challenges it poses for the purchase managers – both from outside the organisation and from within By Sudipta Dev
An integral part of Food Hospitality World (FHW) global exhibition in recent years has been the active participation of Hospitality Purchasing Managers’ Forum (HPMF). The association has grown in membership numbers as well as in its impact on the hospitality industry since its inception about five years ago. Every edition of the FHW exhibition in the last few years has seen HPMF members share interesting insights though their panel discussion and knowledge sharing sessions. The topic of the panel discussion this time was ‘Are we ready for the latest FSSAI ruling?’ Moderated by Nitin Nagrale, director- materials, Radisson Blu Palaza, Mumbai, the panel members included Mahendra Shinde, materials manager, The Resort Mumbai; Harvey Rodrigues, director purchase, Meluha the Fern; Ganpat Dalvi, director of procurement, Four Seasons Hotel, Mumbai; Gary Coutinho, manager – supply chain management, Devyani Airport Services (Mumbai); Dattapasad Gavde, purchase executive, Larsen and Toubro Grahak Sahakari Saunstha Maryadit; and Suneel Datt Kothari, team leader – materials, Keys Hotels Nestor, Mumbai.
Before starting the session, Nagrale spoke about the many years of association with FHW. Focusing on the topic of discussion, he stated that FSSAI in the last four years has been good for some establishments and bad for others. He added that while the objective of food standard and safety is clear, the implementation is taking time. “The basic motto being stopping import of sub standard food items, our aim is to serve the best food to our customers and we should support the initiative,” added Shinde. According to Rodrigues, FSSAI is not fully equipped as of now but its initiatives will gain momentum in the future. Coutinho believes that while standardisation of items can be enabled, there is no transparency in the system. “There should be clarity,” he asserted. Giving a positive perspective Gavde mentioned that earlier there were different departments for import but now there is just one department. “The initiatives of FSSAI are welcome, particularly as it is from food safety point of view. It is a preventive act,” added Gavde. Sharing the viewpoint, Kothari averred that there was no need to be worried about the rules and regulations of FSSAI.
The important question is handling an irate chef when he has not got the items that he requires to create a dish that he wants. While sometimes the purchase manager goes out of the way to get a product that the chef wants, often the dish has to be taken outside the menu.
Dalvi pointed out that for any imported item they give an order once a month and if the ingredient does not come they ask the chef to change the menu. Rodrigues rued that expat guests say that his hotel had started with an excellent menu but that it has got changed. “We know chefs always get angry with us,” remarked Rodrigues.
Vendor development
Talking about developing the vendor base, Shinde stated, “We need to develop lot of local vendors as we are located in the interiors. In the last 10 years we have developed 10 local vendors. The benefit is that in case of an emergency they give prompt service. We give them training and this is part of our CSR norms.”
Replying to a query whether FSSAI and ‘Make in India’ can give a leverage to local products Shinde stated that as the standard procedure for FSSAI involves, labeling for India, etc, which is considered difficult, it gives the local producers the good option of replacing these imported items. For instance, the consumption of organic items has gone up manifold and this gives the opportunity to organic food producers in India to supply to hotels. Countinho, however, felt that the local producers do not always match up to international level. Gavde added that those local producers who have upped their standards and can match up to international ones, can replace the imported food items. Kothari asserted that Make in India is different from ‘Make for India’. “Mine is a budget hotel, we follow basic rules for vendor norms, storage procedure, etc. We look at the market for alternate vendors also if imported items are not available,” he said.
As a green hotel, Meluha The Fern encourages vendors in sustainable practices as green policies can also be a saving for them. “We have regular vendor audits,” informed Rodrigues.
Training and audit
FSSAI plays an important role in maintaining hygiene. Training is an essential component of food safety standards implementation. Food safety training is given to the employees. Audit is carried out of labelling/ temperature check/ hygiene of vendors, and training is given to the staff at every stage. At Four Seasons, PwC comes from Singapore and does the audit.
The way forward, according to Rodrigues, is that if the norms are followed things will get streamlined. “FSSAI inspection assures us that what we serve our guests is the best. Training of staff, both new and old, helps us,” said Shinde.
At L&T canteen stringent hygiene norms are followed and suppliers are checked regularly. “If the supplier does not provide proper cleanliness then we penalise them,” informed Gavde. Interestingly, he mentioned, FSSAI also checks its own officers. “If the norms are followed it makes our life easier,” he averred.
