FSSAI initiated BHOG for all that Places of Worship handling food. Temples like Shri Mahakal Mandir, Ujjain, M.P has shown remarkable improvement. Following unidirectional flow or making partitions at various places so as to avoid cross-contamination was hardly practiced. Significant changes in infra-structure & lay-out during the course of certification made this possible. Understanding the negative impact on health of various metallic equipment made from rusted iron, aluminum and other reactive metals was sparsely known. Use of food grade lubricants & chemicals like cleaning agents which come in contact with food items and utensils is one of the most important learning that was imparted.
The significance of proper storage practices like keeping the raw material away from walls & above the ground meanwhile keeping them free from moisture was made clear.Procurement managers were encouraged to use food grade material only which are having FSSAI logo on them. Use of temperature monitoring devices like thermometer or digital display to make sure food is adequately cooked and is safe for consumption is achieved. While the use of equipment & packing material made from non-food grade plastics, newspaper, thermocol, etc. was discouraged. Though potable water was used for preparation but they were encouraged to get the water tested and maintain a test report for the same. Upon certification the management started to maintain various documentation related to legal requirements, procurement, maintenance, personal hygiene, medical certificates, pest control, visitors and trainings.
They were made understand that in the view of any unfortunate instances, these documents helps to reach towards the source of food poisoning. All in all, BHOG scheme helps to make sure the sacred food, not only have a blissful but hygienic experience for all its devotees.