+62 31 2100 1660

PREVENTING COVID-19 TRANSMISSION IN RESTAURANT

 

The Centers for Disease Control and Prevention (CDC) believes that the coronavirus is spread from person to person, mainly through respiratory droplets produced when an infected person sneezes, coughs, or speaks rapidly in close proximity to someone else. Corona virus has inhibited all activities around the world. Including the matter of eating habits in restaurants that are now feared because it relates to the possibility of corona virus transmission. It is even reported that many restaurants have closed their stores since the emergence of Covid-19.

To date, the CDC hasn’t reported any cases where patients contracted COVID-19 by eating food.  Although there are no reports of COVID-19 transmitted through food or food packaging, Foods and Drugs Adminstration (FDA) still require restaurant to always be disciplined and responsible in good manufacturing practices in the process of handling, processing and preparing food.

There are several advices to prevent covid-19 transmission in restaurant:

• Stay home when you are sick.
• Make sure restaurant, premise and equipment for processing food are clean and sanitize using bleaching solution. Also, frequently sanitize commonly touched surfaces and objects such as electronics, door knobs, faucet handles, counter tops, cash machine key pads, dining tables frequently throughout the day.
• Provide alcohol based (60%) hand sanitizers for use for both employees and customers by placing them at convenient/accessible locations.
• Stop self-serve style operations, including salad bars, buffets and dispensers.
• Keep a physical distance of 1 meter between visitors
• Implement good personal hygiene for employees.
• Mandatory use of mask for visitors
• Employees and visitors, if forced to eat on site, always wash their hands using soap and running water for at least 20 seconds.
• Serve freshly cooked food
• Avoid heating food repeatedly
• Better take away, drive thru or using delivery service

If there are employees have higher risk for coronavirus with underlying health conditions, such as people 60 or older, people with underlying health conditions (heart disease, lung disease, or diabetes) or those with weakened immune systems or those who are pregnant: consider temporarily assigning employees with underlying health conditions to non-public-contact duties.

WAGYU BEEF HAS BENEFIT IMPACT ON PREVENTING CARDIOVASCULAR DISEASE

Wagyu cattle are major beef breeds in Japan. Their marbling has been increased over many decades to meet domestic consumer preferences. highly marbled beef is greatly prized for meat cooking methods such as Sukiyaki for Japanese. Like other kinds of foods, meat has three functions: It provides nutrition; It provides deliciousness; and It prevents disease.

Korean Journal for Food Science of Animal Resources has reported that wagyu beef not only has excellent eating quality, but also contains a lot of beneficial fatty acids. Highly marbled Wagyu beef has a higher percentage of MUFA (Monounsaturated Fatty Acid) due to higher concentrations of oleic acid. A higher percentage of MUFA will lead to a lower fat melting point which contributes to the softness of beef fat and favorable beef flavor. It may decrease the circulating concentration of LDL cholesterol in consumers. MUFA can normalize or improve lipid metabolism and maintain the balance in cardiac muscle.

It is obvious that consumer in the world has an over whelmingly negative attitude toward animal fats, especially saturated fat in meat for the last several decades. Consumers have been warned to reduce saturated fat in heir diet and to avoid meat cuts containing high fat content. These health recommendations are obviously in conflict with the health of highly marbled Wagyu. Many research studies have shown that Wagyu beef contains a lot of MUFA that could prevent arteriosclerosis. Researches have also demonstrated that high oleic acid ground beef may reduce risk factors for cardiovascular disease. There is no scientific evidence to indicate that beef that is high in oleic acid will increase risk factors for diseases.

It is essential to consume fats containing good quality fatty acids while reducing the consumption of food high in simple carbohydrates. Excessive intake of simple carbohydrates is detrimental to health because they have negative effects on the body. In this regard, inclusion of high fat foods with superior sensory properties in a balanced diet such as highly marbled Wagyu and Hanwoo beef is likely to gain wider acceptance as a wellbeing food in the near future. Finally, literatures have concluded that high oleic acid beef such as Wagyu beef may reduce risk factors for cardiovascular diseases.

Anniversary of OTTIMMO (Dies Natalis)

April 29 is an important day for Ottimmo, because that day is the anniversary of Ottimmo (Dies Natalis).

We are very grateful to be able to go through everything for 7 years. In our form of gratitude, we want to share our joy with others. With the theme “Our joy is theirs too” we took part in sharing a number of homes that needed help.

As we know that Indonesia is experiencing very severe conditions due to the covid outbreak which certainly has a tremendous impact on all parties, with this help we hope that we can provide a little joy for the orphanage children. Our hope is that as we age, Ottimmo International can increasingly provide the best for the country.

The Magic Box For The Kids

As a precautios measure during covid-19 pandemic, people are encouraged to stay at home.

Due to this situation Kids Academy is launching Magic Cooking Box, a box that can support children’s passion in culinary.

The advantage of Magic Cooking Box is that children can cook and make pastries at the comfort of their own house.

All the ingredients are already prepared and portioned, with an easy to follow recipe so the children are guaranteed to not fail and the dish can be enjoyed by the whole family.