Restaurants, hotels get a new food for thought

Multiple restaurants and cafés across India have begun voluntarily closing outlets temporarily to conduct deep-cleanings of their kitchens and enhance hygiene standards due to heightened scrutiny from national and state regulators. The crackdown stems from numerous violations of hygiene, food safety, and labeling regulations. Several chains have stopped using artificial food colors in Chinese dishes and are increasing staff training.

The National Restaurant Association of India (NRAI), representing over 500,000 restaurants, cafes, and bars, is urging members to prioritize hygiene checks and safety training, planning to double their Food Safety Supervisor Training and Certification (FoS Tac) program post-August 15. The Maharashtra Food and Drug Administration (FDA) has suspended several restaurants and clubs, including Punjab Grill, Flint & Waars, Cricket Club of India, Parsi Dairy Farm, MIG Cricket Club, and Willingdon Sports Club, citing lapses such as expired food, pests, and improper labeling.

Similarly, Karnataka's Food Safety and Drug Administration (FSDA) found violations at five-star hotels in Bengaluru, including expired meat and milk, and improper storage. Some establishments have faced legal action, with law firms witnessing an increase in cases as companies seek advice on regulatory enforcement actions. These actions have also led to changes in restaurant menus, with some turning their cuisines yellow due to a discontinued food color.

In a notable case, Poornima Restaurant in Mumbai, a six-decade-old Udupi eatery, had its license suspension revoked after moving the Bombay High Court, accusing the FDA of procedural lapses.