Report

A recent ruling by the Consumer Disputes Redressal Commission in Mumbai dismissed a couple’s complaint seeking compensation after they received chicken momos instead of the vegetarian momos variety they ordered. The Commission noted that if the couple were “strictly vegetarian,” they should have avoided ordering from a restaurant serving both Veg-Non veg food. This verdict has once again spotlighted the issue of food safety and segregation in India’s eateries.

Veg-Non veg Rules Exist, But Awareness Lags

The Food Safety and Standards Act, 2006, and its 2011 regulations mandate strict segregation of Veg-Non veg food during preparation, processing, and cooking. They require separate refrigerators, utensils, cutting boards, and trained staff to prevent cross-contamination. Despite these clear guidelines, many food vendors remain unaware or fail to implement these rules.

Chicken Over Veggies: Hygiene Gaps Exposed

An investigation at a roadside eatery in Mumbai’s Nariman Point found raw chicken stored in a bowl placed directly on top of vegetables inside the same fridge. The eatery owner admitted he was unaware of any food safety regulations. Similar responses from other eateries indicate widespread neglect of hygiene standards and regulatory protocols.

Officer Shortage Hits Food Safety Checks

Authorities face severe manpower shortages, with only five food safety officers available against a sanctioned strength of 49 in Mumbai. This limits routine inspections and enforcement of food safety laws. Officials say they expect 40 new officers soon, which could improve the situation. Meanwhile, penalties for non-compliance remain substantial, with fines up to Rs 5 lakh for licensed establishments.

Big Chains Comply, Small Vendors Struggle

Prominent restaurateurs acknowledge that strict hygiene and segregation practices are maintained mostly in established, upscale restaurants following international standards. Smaller eateries and street vendors rarely follow these protocols, often neglecting even basic hygiene such as safe water usage.

NRAI: Standards Set, Compliance Varies

Sagar Daryani, President of the National Restaurant Association of India (NRAI) and CEO of Wow! Momo confirmed that formal FSSAI guidelines exist and major food operators adhere to them. “We use separate fryers, steamers, and utensils, and undergo regular inspections and audits,” he said. However, Daryani admitted that adherence is largely limited to large, reputable players in the industry.

Source: The Indian Express