Hyderabad: The food safety commissioner has conducted raids on several food joints within the city, and prominent food outlets have been found wanting in basic hygiene standards. Violations include the lack of gloves, headgear, and aprons among food handlers, as well as water stagnation and uncovered dustbins.
Apart from hygiene concerns, the use of expired or non-FSSAI-prescribed products for food preparation has emerged as a significant issue.
In response to the ongoing raids and food safety protocol violations, Amey Marathe, vice-president of the Telangana Chefs Association, expressed his approval, stating, "It is a welcomed change as most chefs, being professionally trained, understand the importance of hygiene. We treat kitchens as our temples because we are, in a way, dealing with people's lives."
While appreciating the inspections, Marathe also emphasised the need for clearer guidelines. He raised concerns about food colours, some of which bear an FSSAI mark, questioning their manufacture and availability if they are not permitted for use.
Marathe added that the Telangana Chefs Association would be willing to meet with the commissioner and explore additional measures for ensuring food safety in the state.
The commissioner has so far focused on restaurants over larger hotels. It was stated that most hotels with five or four-star ratings adhere to fixed parameters for food safety.
However, a similar rating system is absent for restaurants, despite discussions in the past. There were proposals for a 120-point system for restaurants by FSSAI but not implemented. It would be a welcomed change for the industry," Marathe concluded.
