Food Consultancy by Usama

09/03/2025

➖ INNOVATIVE DINING EXPERIENCE

In the dynamic realm of business, differentiation is essential!

Le Petit Chef, a unique French restaurant, has mastered this art. They've created an engaging video showcasing a tiny animated chef who "cooks" on your plate, offering a global culinary tour right from your table.

This imaginative use of projection technology has captivated millions on social media, enhancing dining into an extraordinary experience.

Le Petit Chef's blend of storytelling and tech innovation delights diners and positions them at the forefront of the culinary scene.

A prime example of how creativity and tech can elevate a brand. What do you think?

16/10/2024

Celebrate World Food Day ...
I am honoured to share as a representative of the The Monal Lahore Monal Group at the World Food Safety Day event organized by PFA. We are committed to ensuring the highest standards of food safety for our customers. Together, we're working towards a safer food future. A great day promoting food safety awareness with PFA. Monal Group is dedicated to providing safe and healthy food to our valued customers.

11/09/2024

These definitions may be useful if you work in the food safety or quality assurance field

Food:
Any substance that is fit for human or animal consumption and contains essential nutrients.

Food Quality:
The degree to which a food product meets desirable characteristics, such as taste, aroma, and appearance, as preferred by the consumer.

Food Safety:
The assurance that food is free from hazards and does not pose any negative health effects when consumed as intended.

Food Safety Hazard:
Any factor that could potentially cause harm to consumer health, whether chemical, physical, biological, or allergenic.

Food Contamination:
The presence of contaminants in food or its environment, which may compromise safety or quality.

Food Spoilage:
Any change in food that adversely affects its quality, leading to rejection by the consumer or non-compliance with regulatory standards.

Food Poisoning:
An illness caused by consuming food contaminated with harmful microorganisms, their toxins, or chemical pollutants.

Food Defence:
Measures taken to protect food from intentional adulteration or tampering aimed at causing harm.

Food Fraud:
The intentional adulteration or misrepresentation of food products for economic gain, often involving practices such as mislabeling, substitution or tampering.

Shelf Life:
The period during which a food product retains its essential qualities and remains safe for consumption.

Expiration Date:
The date after which food should not be consumed due to potential health risks or deterioration in safety and quality, typically applied to perishable items like dairy products.

Mock Recall:
A simulated recall conducted to test the effectiveness of a recall plan.

Recall:
The removal of a product from the market after it has reached consumers or retail outlets.

Withdrawal:
The removal of a product that is still under the manufacturer’s control, before it reaches the consumer.

Correction:
An action taken to address a non-conformance issue that has already occurred.

Corrective Action:
A measure implemented to eliminate the root cause of a non-conformance issue to prevent its recurrence.

Control Measure:
Actions or activities implemented to prevent or reduce a hazard to an acceptable level.

Critical Limit:
A threshold value that distinguishes between acceptable and unacceptable conditions, such as the temperature required for pasteurization.

Acceptable Limit:
The maximum allowable level of a hazard in the final product, such as pesticide residues.

Validation:
The process of ensuring that the HACCP plan is effective in controlling identified hazards, typically conducted by quality engineers or QA/QC teams.

Verification:
Routine practices carried out to confirm that the HACCP plan is properly implemented within the facility, typically performed by the HACCP team or responsible authority.

09/09/2024

UET Lahore SFNA UET۔
I am honoured to be invited to share inspiring success stories and shed light on the exciting field of food science. Our experts discussed the latest techniques and career opportunities in this growing industry, aiming to inspire young minds and ignite their passion for food technology.

I would like to thank Miss Momina and Miss Zoufishan Latif for inviting me to participate in this event. I believe that by sharing our knowledge and experiences, we can help shape the future of food science and influence new generations.

31/08/2024

Training is foundational to ensure employees can do their jobs correctly and efficiently. It's also a way to keep your employees up-to-date with the latest and greatest company information, trends, and best practices for their roles👍

Food safety training is significant for many reasons. It enables the hospitality industry to do the following:

1-Educate employees on food safety measures
2-Train food handlers to avoid food waste, loss, or contamination
3-Avoid food poisoning and health effects
4-Prevent foodborne illnesses & fatalities
5-Enable food service establishments to ensure food hygiene
6-Protect customers, employees & business
7-Reduce the chances of issuing public health alerts
8-Stay compliant with industry regulations
9-Ensure accountability in the food business.

29/08/2024

𝗧𝗵𝗲 𝗛𝗶𝗴𝗵 𝗖𝗼𝘀𝘁 𝗼𝗳 𝗣𝗼𝘀𝘁-𝗗𝗲𝗴𝗿𝗲𝗲 𝗖𝗲𝗿𝘁𝗶𝗳𝗶𝗰𝗮𝘁𝗶𝗼𝗻𝘀: 𝗜𝘀 𝗜𝘁 𝗙𝗮𝗶𝗿? 💸📜

I just want to ask the universities why students spend so much money on certifications like 𝗛𝗔𝗖𝗖𝗣, 𝗟𝗲𝗮𝗱 𝗔𝘂𝗱𝗶𝘁𝗼𝗿, 𝗙𝗦𝗦𝗖, 𝗕𝗥𝗖𝗦 𝗜𝗦𝗢𝘀, 𝗲𝘁𝗰., after completing their degrees. What kind of study scheme do these universities have that they don't include these certifications in the degree program? Is a degree more important or these certifications? You've done your degree, but now you have to do certifications too. When everyone knows that these certifications are very important and there's no getting by without them, why don't you make some agreements with certification bodies and make these certifications a necessary part of the degree? 𝗪𝗵𝗮𝘁 𝗮𝗿𝗲 𝘆𝗼𝘂 𝗹𝗲𝗰𝘁𝘂𝗿𝗲𝗿𝘀, 𝗮𝘀𝘀𝗶𝘀𝘁𝗮𝗻𝘁 𝗽𝗿𝗼𝗳𝗲𝘀𝘀𝗼𝗿𝘀, 𝗽𝗿𝗼𝗳𝗲𝘀𝘀𝗼𝗿𝘀, 𝗮𝗻𝗱 𝘂𝗻𝗶𝘃𝗲𝗿𝘀𝗶𝘁𝗶𝗲𝘀 𝗱𝗼𝗶𝗻𝗴 𝗮𝗹𝗹 𝗱𝗮𝘆?

24/07/2024

The Hidden Danger:
Dirty Rust Around the Mouth of Soft Drink Glass Bottles.

In the hustle and bustle of daily life, grabbing a soft drink from a local store or a vending machine is a common and often refreshing indulgence. However, there is an alarming and often overlooked issue that could be compromising both our health and our enjoyment: the presence of dirty rust around the mouth of soft drink glass bottles.

The Unseen Culprit:

Rust, the reddish-brown substance that forms on iron or steel due to oxidation, is not something we expect to find on our beverage containers. Yet, it can appear around the mouth of glass bottles, particularly those that have been stored improperly or exposed to moisture over time. This rust not only affects the appearance of the bottle but can also pose significant health risks.

Health Implications:

When we think of rust, we often associate it with old, unused objects. However, its presence on a drinking surface can introduce harmful bacteria and contaminants into our bodies. Consuming beverages from a rusted bottle can lead to stomach upsets, infections, and other serious health issues. Furthermore, rust particles can cause minor cuts and abrasions in the mouth, providing an entry point for bacteria.

The Source of the Problem:

There are several reasons why rust might develop around the mouth of a glass bottle. Poor storage conditions, such as damp environments, can accelerate the rusting process. Additionally, mishandling during transportation or prolonged exposure to humid air can lead to the development of rust. Even the metal caps used to seal these bottles can contribute to the problem if they start to corrode and transfer rust to the bottle’s mouth.

Preventive Measures:

For manufacturers and retailers, ensuring proper storage and handling of glass bottles is crucial. This includes keeping bottles in a dry, cool place and regularly inspecting inventory for signs of rust or corrosion. Additionally, using high-quality materials for caps and avoiding prolonged exposure to moisture can help mitigate the risk of rust formation.

As consumers, we can also take steps to protect ourselves. Opting for beverages in cans or plastic bottles, which are less prone to rust, is one option.

24/07/2024

Food safety is crucial to prevent foodborne illnesses.

Here are some fundamental rules:

1. Clean:
Wash hands, surfaces, and utensils often. This prevents the spread of bacteria.

2. Separate:
Keep raw meats separate from other foods during storage and preparation to avoid cross-contamination.

3. Cook:
Cook foods to save temperatures to kill harmful bacteria. Use a food thermometer to ensure proper cooking temperatures.

4. Chill
Refrigerate perishable foods promptly to slow down the growth of bacteria. Use a refrigerator thermometer to maintain a temperature below 40°F (4°C).

5.Avoid Temperature Danger Zone Keep hot foods hot (above 140°F or 60°C) and cold foods cold (below 40°F or 4°C) to prevent bacteria from multiplying rapidly.

6. Use Safe Water for Raw Materials & Use safe water for washing and cooking, and choose fresh, high-quality ingredients.

7.Handle Leftovers Properly
Refrigerate or freeze leftovers promptly and reheat to proper temperatures before serving again.

12/07/2024

https://www.linkedin.com/posts/usama-ali-b360391b1_foodabrsafety-activity-7197150513165938688-zxg2?utm_source=combined_share_message&utm_medium=member_ios

21/07/2023

08/07/2023

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