Restaurant BUSTED! Foodies on High Alert

Cleanliness and hygiene in a commercial kitchen ensures that the food prepared for customers at an eatery is safe to eat and prevents harmful microorganisms from contaminating food. This helps protect the reputation of the business.

Sources claim that, the Food Safety Department of Tamil Nadu has temporarily suspended the licence of Murugan Idli Shop, city’s popular restaurant chain for having an unhygienic kitchen.  

People in the food business have begun cutting corners to save money. The need of the hour is a sensitive and conscientious restaurateur. Nikhil Moturi, owner of a restaurant in Adyar, says, “What we are looking at is the new wave of food joints coming in. There are also few food joints that in order to save money, use the same oil for cooking consistently for up to two or three days. Some people say that’s what gives the food a flavour but from a health perspective this is the main thing that causes high cholesterol or blood pressure”.

“The importance of maintaining hygiene cannot be stressed enough in the food industry as it’s the most crucial factor in assuring customer health.

 We cannot compromise quality for profits. Customers must pay attention to the kitchen instead of just the menu and ambience at a restaurant. As customers, we must raise voice against the unhygienic food and not accept complimentary food as compensation”, explains, Tharun Shyam, co-CEO of a food truck which follows a transparent kitchen module.

“With the blossoming of new restaurants, dhabas, and fast food joints in every nook of Chennai, there is a wide choice for people. But if we filter them with regards to the quality of food and hygiene, then most of them fail, and this is where we need to be careful in analysing what we are looking for - whether we want to compromise the price vis-a-vis health”, adds Tharun.

Officials need to ensure that there is a regular check on whether all are given their licences or not, whether the promised quality is adhered to and regular inspection of the cooking area.

Nishant, owner of a brownie joint, says, “Hygiene for me is a mindset. If you care about the customer and always strive to ensure the best possible customer experience, you will take care of the hygiene aspect. You have to respect the fact that customer is king and will only come back or recommend you to others if they feel ‘safe’”.

As the food scene expands and the number of restaurants and eateries of all sizes keep cropping up, it’s important for the respective owners to follow FSSAI (Food Safety and Standards Authority of India)  approved practices and for consumers to choose an eating place wisely.

“The officials can only guide and define a set of rules for all restaurants owners to follow. If they flout the rules, they must be dealt with accordingly. The basics of wearing hair nets and gloves are a policy of ‘Clean as you go’ which is instilled in each staff member. Using good quality ingredients is also important. Use of substandard ingredients can increase profits but will affect the restaurant and the consumers in the long run”, concludes Nishant.