Report

Hyderabad food safety officials emphasize the urgent need for harsher penalties for restaurant operators who violate regulations. Currently, fines range from ₹5,000 to ₹10,000, while larger businesses, such as pubs and restaurants, face fines of ₹20,000 for any breaches. A source from the food safety department stated that adjudicating officers can impose fines of up to ₹5 lakhs to ensure eateries serve high-quality food.

Highlights

Authorities also highlight the importance of customer engagement in reporting food-related concerns. Customers can use platforms like the Food Safety Connect app or contact official social media handles, such as @AFCGHMC and @cfs_telangana.

Additionally, customers can file grievances via the toll-free number 9100105795.

Operators and handlers must participate in the Food Safety Training and Certification (FoSTaC) program, which is mandatory for all food industry workers. This program educates them on managing, preparing, and producing goods to maintain quality and enhance consumer satisfaction. A senior food safety official noted that the program improves their understanding of food production, processing, packaging, and storage.

He also urged owners to implement effective pest control measures to prevent rat and cockroach infestations. It is crucial for them to check labels and expiration dates to avoid using expired products. Regular water testing is essential, and maintaining cleanliness while preventing stagnation in kitchens is vital.

Hygiene Rating System

Despite the introduction of a hygiene rating system by the Food Safety and Standards Authority of India (FSSAI) in 2019, only 60 out of 74,000 eateries have adopted it so far. An official pointed out that management’s lack of commitment to the voluntary system hinders participation, a sentiment echoed by members of the NRAI.

“There are only a few agencies available to conduct third-party audits for hygiene ratings. The FSSAI needs to engage more empanelled third-party agencies to ensure the authenticity of these ratings,” said Sandeep Balasubramaniam, co-chapter head of NRAI (National Restaurant Association of India) Hyderabad.

The hygiene rating system relies on assessments from external organizations responsible for monitoring the quality of food preparation in hotel kitchens.

Source: The Times of India