Key Update

Following a series of civic inspections that led to the closure of several eateries, restaurants across Kolkata are tightening food safety and hygiene practices. Restaurant associations have urged their members to procure fresh ingredients regularly, avoid excessive stockpiling and strengthen food handling procedures. One key recommendation is to avoid storing food for more than 36–48 hours unless it is kept under frozen conditions.

Fresh Procurement, Less Stockpiling

The Hotel and Restaurants’ Association of Eastern India (HRAEI) and the National Restaurants’ Association of India (NRAI) have advised their members to reduce food stocks and prioritise fresh procurement. HRAEI has asked restaurants not to stock even uncooked ingredients for more than three to four days. Some establishments have started purchasing chicken, vegetables and other ingredients in quantities sufficient for around a day and a half, replenishing supplies through online orders when necessary.

Food Labelling and Hygiene Checks

The associations have also emphasised proper food labelling to help restaurants monitor the freshness of both cooked food and raw ingredients. Following inspections by civic authorities, several restaurants have renewed their internal hygiene checks and staff training programmes. Some well-known eateries have undergone inspections at least twice since September.

Strict Compliance with Food Safety Guidelines

HRAEI and NRAI have urged their members to strictly follow Food Safety Training and Certification (FoSTaC) guidelines. They have also warned that restaurants violating food safety norms could face de-affiliation from the associations. NRAI has further encouraged its members to conduct regular food safety audits and strengthen internal monitoring to identify and address lapses.

Renewed Focus on Staff Training

Restaurants have also resumed internal training programmes to reinforce food safety practices among employees. FoSTaC training workshops were conducted in September and October, with additional workshops scheduled for December. These initiatives aim to improve food handling, storage, hygiene and overall compliance across restaurant operations. The renewed measures highlight the importance of proper food storage, regular monitoring and trained food handlers in maintaining food safety at restaurants.

Source: The Times of India