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Karnataka's food safety commissioner issued a 12-point advisory for food businesses. The guidelines mandate strict adherence to food safety and hygiene norms. Food handlers must maintain personal hygiene and undergo regular health check-ups. Proper storage, preparation, and transportation of food items are also emphasized. Violations will result in legal action, including closure and penalties.
BENGALURU: 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.
The department has directed them to strictly follow food safety and hygiene norms under the Food Safety and Standards Act, 2011 and FSSAI rules, news agency ANI reported.
The circular, dated August 11, comes amid intensified inspections across the state and lays down guidelines concerning food handlers, premises, storage, transportation and waste management.
The department directed food business operators to keep food premises clean, hygienic and properly maintained.
Food-contact surfaces, utensils and equipment must also be cleaned regularly.
Food handlers have been advised to wear clean uniforms, headgear and gloves and maintain personal hygiene, ANI reported.
According to the advisory, only good quality raw materials should be used and ingredients must be stored in clean and hygienic conditions.
Expired and substandard ingredients should be discarded, while food items must be properly labelled and stored.
Operators have been directed 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 -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, and establishments must appoint a designated Food Safety Supervisor with FoSTaC certification.
The advisory further stated that food transportation vehicles should be clean and covered, with separate transportation advised for raw and cooked food.
Temperature control must also be maintained during transit, it further read.
Only potable water approved for drinking should be used for cooking and cleaning.
Water tanks should be cleaned and tested regularly, while clean toilets with proper handwashing facilities should be provided for staff and customers.
Food establishments have also been directed to remain free of pests and carry out regular pest control.
Waste bins should be covered and cleared regularly, with open dumping prohibited and waste disposed of only through authorised agencies, ANI reported.
Food operators were 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.
Source: The Times of India
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