Karnataka Food Safety Department issues 12-point advisory to hotels, restaurants, catering units
Bengaluru, August 11
The Commissioner of Food Safety and Drug Administration, Karnataka, has issued a 12-point advisory to hotels, restaurants, catering services and other food business operators, directing them to strictly comply with food safety and hygiene norms under the Food Safety and Standards Act, 2011 and FSSAI rules.
The circular, dated August 11, comes amid intensified inspections across the state and outlines guidelines relating to food handlers, premises, storage, transportation and waste management.
The department directed food business operators to ensure that food premises are clean, hygienic and properly maintained, while food-contact surfaces, utensils and equipment are cleaned regularly. Food handlers have also been advised to wear clean uniforms, headgear and gloves and maintain personal hygiene.
The advisory stated that only good quality raw materials should be used and that ingredients must be stored in clean and hygienic conditions. Expired and substandard ingredients should be discarded, while food items should be properly labelled and stored.
It directed operators to prepare food hygienically and keep cooked and raw food separately to prevent contamination. Hot food should be maintained above 60 degrees Celsius, while cold and frozen food should be kept below 4 degrees Celsius and minus 18 degrees Celsius, respectively. Separate utensils and containers should be used for vegetarian and non-vegetarian food.
The department also directed food handlers to undergo health check-ups and said sick workers should not handle food. Frequent handwashing was emphasised, while a designated Food Safety Supervisor with FoSTaC certification must be appointed.
The advisory further stated that food transportation vehicles should be clean and covered, with separate transportation for raw and cooked food advised. Temperature control should also be maintained during transit.
Only potable water approved for drinking should be used for cooking and cleaning, and water tanks should be cleaned and tested regularly. Clean toilets with proper handwashing facilities should be provided for staff and customers.
The department directed food establishments to remain free of pests and undertake regular pest control. Waste bins should be covered and cleared regularly, with open dumping prohibited and waste disposed of only through authorised agencies.
Food operators were also instructed to prevent cross-contamination between raw and cooked food and immediately discard food showing fungal growth. Details of allergens should be displayed, while nutritional information should be provided wherever applicable.
The advisory also stated that used cooking oil must not be reused and should be disposed of only through authorised agencies.
The department warned that violations would attract action under the Food Safety and Standards Act.
"All hotels, restaurants, canteens and catering units must follow these guidelines. Non-compliance will lead to legal action including closure and penalties," the Commissioner stated in the release.
The advisory has been circulated to all district food safety officers for implementation and public awareness.
— ANI
Reader Comments
As someone who orders food regularly from Zomato and Swiggy, this is reassuring news. But I wish they also focused on the delivery partners' hygiene. Many times the food arrives in dirty packaging. Also, the separate utensils for veg and non-veg is something many restaurants ignore. Good initiative by the Karnataka government.
This is all well and good, but the real issue is implementation. We have so many rules and regulations already, but who checks? The street-side stalls and small eateries continue to operate in unhygienic conditions. Also, I'm concerned about small restaurant owners who may struggle with the cost of compliance. Need to ensure this doesn't just become another way to extract bribes.
The point about used cooking oil not being reused is so important! Many restaurants in India still use oil multiple times, which is a major health hazard. I've heard of places where they filter and reuse the same oil for days. Also, the allergen information is crucial - I have a friend with peanut allergy who always has to be super careful when eating out. Good to see these being addressed.
As someone who runs a small catering business in Bengaluru, I welcome these guidelines. It helps us professionals who already follow most of these norms. But the government should also help smaller players with subsidies or training programs to meet these standards. Also, the FoSTaC certification requirement is good but the training cost should be reasonable for small businesses.
Good to see the Karnataka government taking food safety seriously. I'm from the US and I've been living in Bengaluru for 3 years now. The food
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